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Caramel and Hot Fudge Swirled Cheesecake


8 hours
Skill Level
1 cheesecake

Swirls of chocolate and caramel in a rich cheesecake are possible at home. Use this recipe to make a sweet and fudgy cheesecake with a crispy cookie crust. It’s just as good with a glass of milk as it is with coffee.

Ingredients & Directions

Prep Time
26 minutes
Bake Time
1 hour 10 minutes
Cool Time
2 hours
Chill Time
4 hours


  • 4 packages
    cream cheese (8 oz. each), softened
  • 1 cup
  • 1-1/2 tsps
    vanilla extract
  • 4
  • 3 Tbsps
    HERSHEY'S Caramel Topping
  • 1/4 cup
    HERSHEY'S Hot Fudge Topping
  • Chocolate Crumb Crust:
  • 1-1/2 cups
    vanilla wafer crumbs (about 45 wafers, crushed)
  • 6 Tbsps
    powdered sugar
  • 6 Tbsps
    HERSHEY'S Cocoa
  • 6 Tbsps
    butter or margarine

Step-By-Step Directions

Equipment Needed 
oven oven
9-in springform pan 9-in springform pan
mixer mixer
measuring cups measuring cups
bowls bowls
wire rack wire rack
knife knife
refrigerator refrigerator

Heat oven to 350°F. Prepare Chocolate Crumb Crust.


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.


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.


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.

Additional questions?