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Home > Recipes > KISSES Caramel Cheesecake

KISSES Caramel Cheesecake Recipe

KISSES Caramel Cheesecake
  • Intermediate

Find Similar Recipes:

Intermediate x HERSHEY’S KISSES Brand Milk Chocolates x Mini REESE’S Pieces x Christmas x
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Prep Time:
25 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

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

Ingredients

  • COOKIE CRUMB CRUST (recipe follows)
  • 72 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel, divided
  • 2-1/2 teaspoons milk
  • 3 packages (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1 teaspoon water
  • 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. 10 to 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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  • 4 stars

    1/6/2009

    I received phone calls from friends who said that their co-workers were looking at them oddly; due to the fact that "mooing" sounds were being made to the cheesecake. Such a wonderful recipe!

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