Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.
Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.
1/2 cup cherry pie filling or peach pie filling or sliced fresh fruit
1. Heat oven to 350°F.
2. Beat cream cheese, sugar and vanilla in large bowl until well blended. Add cocoa; beat until well blended, scraping sides of bowl and beaters frequently. Add eggs; beat well. Stir in whipping cream. Pour into crust.
3. Bake 35 to 40 minutes. (Center will be soft but will set upon cooling). Cool to room temperature. Cover; refrigerate several hours or overnight. Serve with pie filling. Cover; refrigerate leftover pie. Makes 8 servings.
This is a recipe I have had for many years. It is easy and tastes and looks super impressive. I have even made it in a springform pan for more oohs and ahhs and topped with piped whipped cream. However, my original recipe calls for 1 each of an 8 oz. and 3 oz. package of cream cheese but in this version there is no size specified.
"Ad Alert" is our way of telling you that the website you're viewing may be trying to sell you something. If you are under the age of 18, always get permission from your parent or guardian before you make a purchase or even submit any information about yourself online. Thanks!