Skip to main content

Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

Caramel and Hot Fudge Swirled Cheesecake

Details

Time
8 hours
Skill Level
Intermediate
Yields
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

Ingredients

  • 4 packages
    cream cheese (8 oz. each), softened
  • 1 cup
    sugar
  • 1-1/2 tsps
    vanilla extract
  • 4
    eggs
  • 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
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.

Additional questions?