I have a new obsession in my life: Hershey’s Candy Cane Kisses. Have you tried them? If not, then you need to. I didn’t think any candy could possibly be better than the Hershey’s Mint Truffle Kisses but I was wrong. The candy cane kisses are. Like times a million. And when you take a candy that good and bake it into a creamy cheesecake with a Biscoff crust then you have one of the best cheesecakes I have ever had. Ever.
I’ve had one heck of a time making cheesecake lately. It always cracked. I knew the trick to avoid the cracking was to bake in a water bath but I hadn’t had good luck with that either. However, after so many cracked cheesecakes I decided to give it a whirl one more time. This time I made sure that I doubled up on the heavy duty aluminum foil that I wrapped around the outside of the springform pan and voila! It worked. Beautifully.
Not only is the cheesecake crackless, creamy, dreamy and delicious but the candy only partially melts while cooking so there are little bites of candy cane kisses goodness in every slice. Basically, this cheesecake is all kinds of perfect.
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A delectable no-bake cake with gingersnaps and pumpkin whipped cream. Perfect for fall!
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Creamy vanilla ice cream with chunks of pumpkin cheesecake cookies.
Bread stuffed with hatch chile butter and three different kinds of cheese. AKA the perfect game day snack!
Crispy french fries topped with BBQ pulled pork and creamy coleslaw. The perfect tailgate food!
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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