Candy Cane Swirl Cheesecake

Diets

Vegetarian

Ingredients

Refrigerated
- 3 Eggs

Baking & Spices
- 3/4 cup Sugar
- 1 1/2 tsp Vanilla extract
- 1 Whipped cream

Snacks
- 1 10 oz package Lorna doone cookies

Dairy
- 3 packages (8 oz each cream cheese
- 5 tbsp Butter
- 1 tbsp Milk

Desserts
- 42 Hershey's kisses brand candy cane mint candies

Found on auntbeesrecipes.com

Description

Brandi Burgess A.K.A. Aunt Bee has been married to the love of her life for 10 years. A Birmingham native, She and her husband helped run her parents successful business for 8 years before finally spreading their wings and setting out to make it on their own. They moved to Huntsville in 2012 where she is a stay at home mom, to their 2 kids ages 10 and 5. She has a passion for cooking for her family and trying new recipes.

Ingredients

1 10 oz package Lorna Doone Cookies, finely crushed
5 Tbsp butter
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
1-1/2 teaspoons vanilla extract
3 eggs
42 HERSHEYS KISSES Brand Candy Cane Mint Candies, divided
1 tablespoon milk
whipped cream

Directions

Heat oven to 350°F. Prepare COOKIE CRUMB CRUST by stirring together cookie crumbs and melted butter in a medium bowl. Press mixture onto bottom and 1/2 inch up side of Pam sprayed 9-inch spring form pan. Bake 8 minutes; cool.
Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Set aside 1/4 cup batter; spread remaining batter in prepared crust.
Remove wrappers from candies. Place 30 candies and milk in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until candies are melted and mixture is well blended when stirred. Gradually blend reserved cheesecake batter into candy mixture. Drop candy mixture by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.
Bake 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate until chilled. Garnish with whipped cream and remaining candies. Cover; refrigerate leftovers. Makes 12 servings.