Chocolate Coated Kisses Cheesecake
Ingredients
- 2 cups finely crushed shortbread cookies about 37 cookies
- 4 tbsp butter
- 32 oz cream cheese
- 1 cup sugar
- 1/2 cup whipping cream
- 4 eggs
- 2 packages of caramel-filled Hershey's Kisses
- Chocolate syrup for garnish
- Caramel syrup for garnish
- Strawberry syrup for garnish
Instructions
- Preheat oven to 325°F.
- In a 9x13 inch pan, mix crushed cookies and softened butter. Firmly press the mixture into the bottom of the pan, ensuring the entire area is covered.
- Bake for about 8 minutes or until golden brown.
- In a large bowl, beat cream cheese until creamy. Gradually beat in sugar and whipping cream. Add eggs one at a time, mixing each thoroughly.
- Pour about 1/4 of the batter over the shortbread crust. Arrange the Hershey's Kisses on top, then pour the remaining batter into the pan.
- Bake for 40–50 minutes or until edges are set and the center is slightly jiggly.
- Let cool for about an hour before placing in the refrigerator for a minimum of 4 hours.
- When ready to serve, garnish with caramel, chocolate and strawberry syrup and a few extra pieces of candy.
Notes
For best results, ensure all ingredients are at room temperature, except for the chocolates.
Unwrap your Hershey's Kisses before you start and keep them in a cool place. If your kitchen is extremely warm, store them in the fridge until ready to use.
When cutting your cheesecake, use a wet towel to clean the knife between slices. This will result in cleaner cuts.
You can use other candies; however, very dense or hard candies may be difficult to bite or cut through.
This recipe yields 24 servings, but you can cut them smaller to serve more.