Yesterday, I mentioned the decadent cheesecake recipes I found on the back of the Hershey’s Kisses packages I bought. I shared the Candy Cane Swirl Cheesecake recipe I found, but I made you wait til today for the Cherry Cordial Creme Cheesecake.

If I was cooking for myself, I’d make this one before the mint one.

I’m just saying.

Cherry Cordial Creme Brownie Cheesecake

Ingredients:

• 1/2 cup butter, melted
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2/3 cup all purpose flour
• 1/2 cup cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup chilled whipping cream
• 1 can (21 ounces) cherry pie filling, drained
• 25 Hershey’s Kisses filled with Cherry Cordial Creme, unwrapped

Instructions:

1. Heat oven to 350.
2. Grease the bottom of a 9-inch springform pan.
3. Stir together melted butter, granulated sugar, and vanilla in a large bowl. Add eggs, beat well using spoon.
4. Stir together flour, cocoa, baking powder, and salt. Gradually add to egg mixture, beating with spoon until well blended. Spread batter in prepared pan.
5. Bake 25 minutes or until cake is set. Cake is fudgy and will not test done.
6. Remove from oven; cool completely on wire rack.
7. Beat cream cheese and powdered sugar in medium bowl. Beat whipping cream until stiff; gradually fold into cream cheese mixture, blending well. Spread over cake layer.
8. Cover and refrigerate until serving time.
9. To serve, use a scraper or knife to separate cheesecake from pan.
10. Arrange drained cherry pie filling in a 6-inch wide heart in the center and outline with Kisses.
11. Serve with remaining pie filling.
12. Refrigerate leftovers.

Happily submitted to Tempt my Tummy Tuesday, Kitchen Tip Tuesday, Tuesday Toot, Tasty Tuesday, Tuesdays at the Table, Tackle It Tuesday, and What’s Cooking Wednesday

Photo courtesy of Hershey’s