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Home > Recipes > Chocolate-Cranberry Cream Cheese Pie

Chocolate-Cranberry Cream Cheese Pie Recipe

Chocolate-Cranberry Cream Cheese Pie
  • Expert

Find Similar Recipes:

Pies x Expert x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Premier White Chips x
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Prep Time:
35 Minutes
Skill Level:
Advanced

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Nutrition Information

Serving Size: 1 piece
Servings per Recipe: 8

  Amount Per Serving %DV *
Calories 740 -
Calories from Fat 360 -
Total Fat 40g 62% DV
Saturated Fat 27g 135% DV
Trans Fat 0g -
Cholesterol 65mg 22% DV
Sodium 220mg 9% DV
Total Carbohydrates 88g 29% DV
Dietary Fiber 2g 0% DV
Sugars 73g -
Protein 7g -
Vitamin A - 15% DV
Vitamin C - 10% DV
Calcium - 6% DV
Iron - 6% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 1/2 cup whipping cream
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 cup HERSHEY'S Premier White Chips
  • 1 package (8 oz.) cream cheese, softened
  • 2 tablespoons orange juice
  • 2 teaspoons freshly grated orange or lemon peel
  • CRANBERRY TOPPING(recipe follows)

Directions

1. Heat oven to 375°F. Mix together graham cracker crumbs, butter and sugar in medium bowl until combined. Press mixture firmly onto bottom and side of 9-inch pie plate. Bake 8 to 10 minutes or until lightly browned. Cool on wire rack.

2. Heat cream in small saucepan over medium heat just to a boil. Remove from heat; add chocolate chips. Whisk until chocolate is melted and mixture is smooth. Spread onto bottom of crust. Cover; refrigerate 1-1/2 hours or until chocolate is slightly firm.

3. Place white chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.

4. Beat cream cheese in large bowl until smooth. Add melted white chips, orange juice and orange peel, beating until smooth. Spread mixture evenly over chocolate layer. Refrigerate 2 hours or until firm.

5. Meanwhile, prepare CRANBERRY TOPPING. To serve, spoon topping over each serving of pie. About 8 servings.

CRANBERRY TOPPING: Stir together 1 bag (12 oz.) fresh or frozen cranberries, 1 cup sugar and 1/2 cup water in medium saucepan. Bring to a boil over medium heat, stirring occasionally. Continue to cook, uncovered, stirring often, about 3 to 5 minutes or until berries have popped. Remove from heat and cool. Cover; refrigerate until ready to use.* About 2 cups topping.

* Chilled topping may become thick; stir vigorously to soften.

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