Caramel and Hot Fudge Swirled Cheesecake
Details
- Timing
- Timing
- Total:
- Bake:
- 1 Hr. 10 Min.
- Prep:
- 26 Min.
- Skill Level:
- Intermediate
- Yields:
- 1 cheesecake
A restaurant-worthy dessert made right at home. Taste the decadent swirls of chocolate and caramel in cheesecake filling when you make this Caramel and Hot Fudge Swirled Cheesecake recipe. Break out our hot fudge caramel cheesecake recipe to make a sweet and fudgy treat with a surprising, crispy cookie crust. Make the experience of eating this hot fudge caramel cheesecake even better with a glass of milk or a hot cup of coffee. If you love pairing cheesecake with new flavors, you're going to fall head over heels for this Double Chocolate Dark Marbled Cheesecake!
Ingredients & Directions
- Prep Time
- 26 minutes
- Bake Time
- 1 hour 10 minutes
- Cool Time
- 2 hours
- Chill Time
- 4 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
4 packagescream cheese (8 oz each), softened
-
1 cupsugar
-
1-1/2 tspsvanilla extract
-
4eggs
-
3 Tbsps
-
1/4 cup
-
Chocolate Crumb Crust:
-
1-1/2 cupsvanilla wafer crumbs (about 45 wafers, crushed)
-
6 Tbspspowdered sugar
-
6 Tbsps
-
6 Tbspsbutter or margarine
READY TO MAKE THIS?
Step-By-Step Directions
Equipment Needed
oven
9-inch springform pan
mixer
measuring cups
bowls
wire rack
knife
refrigerator
1
Heat oven to 350°F. Prepare Chocolate Crumb Crust.
2
Beat cream cheese, sugar and vanilla until smooth. Gradually add eggs, beating well after each addition. Remove 1 cup batter; set aside. Pour remaining batter into prepared crust.
3
Stir caramel topping into 3 tablespoons of reserved batter. Stir the fudge topping into the remaining reserved batter. Drop the flavored batters by tablespoons onto the vanilla batter. With knife, gently swirl for marbled effect.
4
Bake 55 to 60 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. Cover; refrigerate several hours or until thoroughly chilled. Refrigerate leftover cheesecake.
* Cheesecakes are less likely to crack if baked in a waterbath.
Chocolate Crumb Crust:
Combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar, 6 tablespoons HERSHEY'S Cocoa and 6 tablespoons melted butter or margarine. Press crumb mixture onto bottom and 1/2 to 1 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.
-
Nutrition FactsServings Per Container 12 servingsServing size 1 slice (143g)Amount per servingCalories500% Daily Value*Total Fat 37g 47%Saturated Fat 21g 105%Trans Fat 1gCholesterol 165mg 55%Sodium 390mg 17%Total Carbohydrates 38g 14%Dietary Fiber 0g 0%Total Sugars 30gIncludes 26g Added Sugar 52%Protein 8gVitamin D 0 0%Calcium 92mg 8%Iron 1mg 6%Potassium 125mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
