Hersheys Chocolate Cherry Cheese Pie Recipes

HERSHEY'S CHOCOLATE CHERRY CHEESE PIE

Steps:

• Heat oven to 375. Break chocolate bars into small pieces and place in small microwave safe bowl. Microwave 1 to 1 1/2 minutes or until chocolate is melted and smooth when stirred. Cool. In small mixer bowl on medium speed, beat cream cheese and sugar until smooth. Add eggs; beat well. Stir in vanilla and melted chocolate until completely blended. Pour into crust. Bake 20 minutes or until almost set in center. Remove from oven. Prepare sour cream topping, spread over pie. Continue baking 10 minutes or just until set. Cool completely, Cover; refrigerate until firm. Just before serving, spread cherry pie filling over top of pie.
• Sour Cream Topping.
• In small bowl, combine sour cream, sugar and vanilla; blend well.

EASY CHOCOLATE LOVER'S CHEESEPIE

Steps:

• Heat oven to 450.
• Beat cream cheese and sugar in large bowl with mixer until well blended.
• Add eggs and vanilla; beat well.
• Stir in 1 2/3 cups chocolate chips; pour into crust.
• Bake 10 minutes.
• Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set.
• Remove from oven to wire rack.
• Cool completely.
• Cover; refrigerate until thoroughly chilled.
• Place remaining 1/3 cup chips and whipping cream in a small microwave-safe bowl.
• Microwave at HIGH (100%) 20-30 seconds or just until smooth when stirred.
• Cool slightly; spread over top of cheesepie.
• Refrigerate 15 minutes or until topping is set.
• Cover; refrigerate leftover cheesepie.

HERSHEY'S CHOCOLATE CHERRY FUDGE

Steps:

• Line 8-inch square pan with foil.
• Lightly press chopped cherries between layers of paper towels to remove excess moisture.
• Place butter in medium microwave-safe bowl.
• Microwave at HIGH (100%) 1 minute or until melted; stir in powdered sugar, cocoa and evaporated milk until well blended.
• Microwave at HIGH 1-1/2 minutes; stir vigorously.
• Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred.
• Do NOT boil.
• Stir in chopped cherries, pecans and almond extract.
• Spread mixture into prepared pan.
• Cover; refrigerate until firm.
• Remove foil; cut into squares.
• Garnish with cherry halves and slivered almonds pressed lightly onto fudge, if desired.
• Serve cold; refrigerate leftover fudge.
• NOTE: For best results, do not double this recipe.

CHERRY CHEESE PIE

Steps:

• In larger bowl, beat cream cheese until fluffy.
• Gradually add in Eagle Brand; blend thoroughly.
• Stir in Lemon juice and vanilla.
• Pour into prepared crust.
• Chill 3 hours or until set.
• Top with desired amount of pie filling and almonds before serving.

HERSHEY'S CHERRY CORDIAL CREME CHEESECAKE

Steps:

• Heat oven to 350.
• Line 9-inch round cake pan with foil, extending foil beyond the sides. Grease foil.
• Stir together melted butter, granulated sugar, and vanilla in a large bowl. Add eggs. Beat well using spoon. Stir together flour, cocoa, baking powder, and salt. Gradually add to egg mixture, beating with a spoon until well blended. Spread batter in prepared pan.
• Bake 25 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven. Cool completely in pan on wire rack.
• Beat cream cheese and powdered sugar in medium bowl until well blended. Beat whipping cream until stiff. Gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover. Refrigerate until serving time. Use foil to lift out of pan; remove foil.
• Just before serving, put cherry pie filling in 5-inch wide heart shape in center of dessert. (I went to Wal-Mart and found a set of heart-shaped cookie cutters to do this step.) Place kisses around edge. Cut into wedges; serve with remaining pie filling. Cover; refrigerate leftover dessert.