HERSHEY'S CHERRY CORDIAL CREME CHEESECAKE
Taken from the back of a package of Hershey's Cherry Cordial Kisses. The title of the recipe is misleading, as it is not, in fact, a cheesecake. The cake is chocolate. There are a lot of ingredients, but it looks more complicated than it really is. I've made it several times, every time without a hitch. I was so impressed with how it turned out it's the background picture on my cell phone, and it definitely tastes as good as it looks!
Provided by ckmclements
Categories Cheesecake
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350.
- Line 9-inch round cake pan with foil, extending foil beyond the sides. Grease foil.
- Stir together melted butter, granulated sugar, and vanilla in a large bowl. Add eggs. Beat well using spoon. Stir together flour, cocoa, baking powder, and salt. Gradually add to egg mixture, beating with a spoon until well blended. Spread batter in prepared pan.
- Bake 25 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven. Cool completely in pan on wire rack.
- Beat cream cheese and powdered sugar in medium bowl until well blended. Beat whipping cream until stiff. Gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover. Refrigerate until serving time. Use foil to lift out of pan; remove foil.
- Just before serving, put cherry pie filling in 5-inch wide heart shape in center of dessert. (I went to Wal-Mart and found a set of heart-shaped cookie cutters to do this step.) Place kisses around edge. Cut into wedges; serve with remaining pie filling. Cover; refrigerate leftover dessert.
"HERSHEY'S"TRIPLE LAYER CHEESECAKE
Originally found on the HersheysKitchens.com site. This is fantastically wonderful!!! It is too much - it is so awesome! Can't find anymore expletives to describe this dessert. Hope you enjoy this as much as we have over the years. I did not include 3 hour refrigerator time in passive cook time. Also, the Triple Drizzle is optional. Don't let the long list of explanations bother you it is mostly repetitive. Give it a try - I am sure you will like it.
Provided by Manami
Categories Cheesecake
Time 2h5m
Yield 12-14 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- Prepare Chocolate Crumb Crust:.
- Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup Hershey's cocoa; stir in 1/3 cup melted unsalted butter.
- Press mixture onto bottom and 1-1/2 inches up sides of a 9-inch springform pan.
- Bake 8 minutes. Then cool.
- Prepare Cheesecake:.
- Beat cream cheese and sugar in large bowl until smooth.
- Add eggs, sour cream, flour, vanilla and salt; beat until smooth.
- Stir together 1-1/3 cups batter with melted butterscotch chips* in medium bowl.
- *To melt chips: place chips in microwave-safe bowl. Microwave at HIGH (100%) for 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.*.
- Pour butterscotch mixture into cooled crust.
- Then in another bowl stir together 1-1/3 cups batter with melted chocolate chips*; pour over butterscotch layer.
- Stir together remaining batter with melted white chips*; stir until smooth.
- Pour over chocolate layer.
- Bek 55-60 minutes or until center of cheesecake is almost set.
- Remove from oven to wire rack.
- With knife, immediately loosen cake from side of pan.
- Cool to room temperature.
- Prepare Triple Drizzle - Optional:.
- Place 1 Tablespoon Hershey's Butterscotch Chips with 1/2 teaspoon shortening only, in a small microwave-safe bowl. Microwave at HIGH (100%) 30-45 seconds; stir. If necessary microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
- Repeat procedure with the two other chips.
- Drizzle Triple Drizzle, one flavor at a time, over top of cheesecake, if desired.
- Refrigerate until cold, about 3 hours.
- Cover; refrigerate, leftover cheesecake.
Nutrition Facts : Calories 727, Fat 47.4, SaturatedFat 27.8, Cholesterol 133.7, Sodium 353.7, Carbohydrate 70.3, Fiber 2.1, Sugar 44.8, Protein 9.7
MARBLED CHEESECAKE MADE WITH HERSHEY'S SUGAR FREE CHIPS
Make and share this Marbled Cheesecake Made With Hershey's Sugar Free Chips recipe from Food.com.
Provided by senseicheryl
Categories Cheesecake
Time 45m
Yield 1 8 inch cheesecake, 12 serving(s)
Number Of Ingredients 12
Steps:
- TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven to 350°F
- Stir together 3/4 cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies), 1-1/2 tablespoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa and 2 tablespoons Splenda. Blend in 3 tablespoons melted butter or margarine, mixing well. Press crumb mixture evenly on bottom of 9-inch springform pan. Bake 8 minutes; cool.
- TO MAKE THE CHEESECAKE: Heat oven to 350°F
- Beat cream cheese, Splenda and milk powder until smooth. Add eggs, one at a time, beating well after each addition. Set aside 2 tablespoons whipping cream; blend remaining whipping cream and vanilla into cream cheese mixture. Set aside 3/4 cup batter; pour remaining batter into prepared crust.
- Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually blend in reserved cheesecake batter. Blend in remaining 2 tablespoons whipping cream. Drop chocolate batter by tablespoons over vanilla batter. Swirl with knife for marbled effect.
- Bake 35 to 40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
- Cover; refrigerate several hours or until chilled. Garnish as desired. Cover; refrigerate leftover cheesecake. 12 servings.
Nutrition Facts : Calories 332.8, Fat 31.3, SaturatedFat 19.3, Cholesterol 151.1, Sodium 240.1, Carbohydrate 5.2, Fiber 0.1, Sugar 2.9, Protein 8.2
HERSHEY'S GOLD CHEESECAKE?
i create a first cheesecake recipe,and it filled with hershey's gold candy bars
Provided by raymond spencer
Categories Other Desserts
Time 50m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 275 degrees F.
- 2. For the crust:in a food processor,combine crushed pretzels,chopped caramel peanuts and brown sugar blend together until are very fine.Pour in the melted margarine and caramel ice cream topping while processing,until mixture is combined.
- 3. Press the mixture onto the bottom,and half way up the side of a 10 inch springform pan.
- 4. For the filling:in the top of a double boiler,melt hershey's gold candy bars,stirring until smooth.Remove the heat and set aside.
- 5. In a large bowl,beat cream cheese and caramel ice cream topping until smooth.Beat in the eggs and the egg whites,one at a time.
- 6. Beat in the flour and coconut extract and blend in melted hershey's gold candy bars slowly,beating until the filling is well combined.Pour filling into the crust.
- 7. Bake in the preheated oven for 30 minutes,or until the center is almost set.Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking.Cool in the oven with door cracked open.Refrigerate at least 5 hours before serving.
- 8. To make Cream of Hershey's Gold:in a saucepan,combine heavy cream and margarine.Stir in chopped hershey's gold candy bars.Bring to a boil,then simmer for 10 minutes,stirring occasionally.Remove from heat.
- 9. Serve one big slice of cheesecake,on a plate.Drizzle with cream of hershey's gold.
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