HERSHEY'S KISSES Caramel Cheesecake Recipe

Name: HERSHEY'S KISSES Caramel Cheesecake Recipe | Recipes
Prep time: 20 min
Total time: 65 min
Yield: 10-12 servings
Ingredients: 1 1/2 cups vanilla wafer crumbs (about 45 cookies) (375 mL); 1 tbsp granulated sugar (15 mL); 1/4 cup butter or margarine, melted (50 mL); 72 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel, unwrapped and divided; 2 1/2 tsps milk (12 mL); 3 pkgs (8 oz each) brick-style cream cheese, plain (750 g); 3/4 cup granulated sugar (175 mL); 1/2 tsp vanilla extract (2 mL); 3 eggs; 1 tsp water (5 mL); whipped topping

Details

Time: 1 hour 5 minutes
Skill Level: Intermediate
Yields: 10-12 servings

This rich, creamy cheesecake featuring HERSHEY'S KISSES Chocolates with Caramel will become the new holiday favourite.

Ingredients & Directions

Prep Time: 20 minutes
Bake Time: 45 minutes

BAKE MODE:

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Ingredients

Cookie Crumb Crust:
1 1/2 cups

vanilla wafer crumbs (about 45 cookies) (375 mL)
1 tbsp

granulated sugar (15 mL)
1/4 cup

butter or margarine, melted (50 mL)
Cheesecake:
72

HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel, unwrapped and divided
2 1/2 tsps

milk (12 mL)
3 pkgs (8 oz each)

brick-style cream cheese, plain (750 g)
3/4 cup

granulated sugar (175 mL)
1/2 tsp

vanilla extract (2 mL)
3

eggs
1 tsp

water (5 mL)
whipped topping

Directions

Equipment Needed 

Oven

Bowls

9-inch (23 cm) Springform Pan

Microwave-Safe Bowl

Microwave

Refrigerator

Cookie Crumb Crust: Preheat the oven to 350°F (180°C). Stir together cookie crumbs and sugar in medium bowl; blend in melted butter. Press mixture onto bottom and 1/2-inch (1 cm) up side of 9-inch (2.5 L) springform pan. Bake for 8 minutes; cool.

Cheesecake: Place 56 chocolates and milk in microwave-safe bowl. Microwave on MEDIUM (50%) for 30 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and smooth. Gently pour and spread onto the bottom of the prepared crust.

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.

Bake for 45 to 50 minutes or until almost set. Remove to a wire rack. Run a knife around the edge of the pan to loosen cake from sides of the pan. Cool completely; remove the springform ring.

Place 4 caramel filled chocolates and water in small microwave-safe bowl. Microwave on MEDIUM (50%) for 30 seconds or until chocolates are melted and smooth. Drizzle over surface of cheesecake. Cover; refrigerate until completely chilled. Garnish with whipped topping and remaining chocolates.

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