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KISSES Caramel Cheesecake

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories480
Calories from Fat300
Total Fat34 g52% DV
Saturated Fat20 g100% DV
Trans Fat0 g
Cholesterol150 mg50% DV
Sodium320 mg13% DV
Total Carbohydrates40 g13% DV
Dietary Fiber0.0 g0% DV
Sugars32 g
Protein7 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron4% DV
  Amount Per Serving % DV *
Calories480
Calories from Fat300
Total Fat34 g52% DV
Saturated Fat20 g100% DV
Trans Fat0 g
Cholesterol150 mg50% DV
Sodium320 mg13% DV
Total Carbohydrates40 g13% DV
Dietary Fiber0.0 g0% DV
Sugars32 g
Protein7 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron4% DV
  • COOKIE CRUMB CRUST (recipe follows)
  • 72 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel , divided
  • 2-1/2 teaspoons milk
  • 3 packages cream cheese (8 oz. each) , softened
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1 teaspoon water
  • 1-1/2 cups whipped topping

Directions

  • 1. Prepare COOKIE CRUMB CRUST. Heat oven to 350°F.
  • 2. Remove wrappers from caramel filled chocolates. Place 56 chocolates and milk in microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Gently pour and spread on bottom of prepared crust.
  • 3. Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Gently spoon over caramel mixture.
  • 4. Bake 45 to 50 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.
  • 5. Place 4 caramel filled chocolates and water in small microwave-safe bowl. Microwave at MEDIUM 30 seconds or until chocolates are melted and smooth when stirred. Drizzle over surface of cheesecake. Cover; refrigerate until chilled. Garnish with whipped topping and remaining chocolates. Cover; refrigerate leftovers. Makes 12 servings.
  • COOKIE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer cookie crumbs (about 45 cookies, crushed) and 1 tablespoon sugar in medium bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool.

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