Hot Fudge Sundae Cheesecake: The Ultimate Dessert Recipe You Need to Try

Hot Fudge Sundae Cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with the indulgent flavors of a classic sundae. As a dessert lover, I can confidently say that this recipe is a showstopper at any gathering. The origins of cheesecake date back to ancient Greece, but the modern twist of adding hot fudge and sundae toppings brings a contemporary flair that everyone adores. People love this dish not only for its luscious taste but also for its delightful contrast of textures—the smooth cheesecake paired with the warm, gooey fudge creates a heavenly experience. Plus, it’s surprisingly easy to make, making it a perfect choice for both novice bakers and seasoned chefs alike. Trust me, once you try this Hot Fudge Sundae Cheesecake, it will quickly become a favorite in your dessert repertoire!

Ingredients:

• For the crust:
• 1 ½ cups graham cracker crumbs
• ½ cup granulated sugar
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• For the cheesecake filling:
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• ½ cup heavy cream
• ½ cup hot fudge sauce (plus more for topping)
• For the topping:
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or sprinkles (optional)
• Chopped nuts (optional)
• Maraschino cherries (optional)

Preparing the Crust

1. Preheat your oven to 325°F (160°C). This is the perfect temperature for baking the cheesecake without cracking.
2. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and vanilla extract. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly and evenly to create a solid base for your cheesecake.
4. Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden. Remove it from the oven and let it cool while you prepare the filling.

Preparing the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. This usually takes about 2-3 minutes.
2. Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined, scraping down the sides of the bowl as needed.
3. One at a time, add the eggs, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can incorporate too much air into the batter, leading to cracks.
4. Next, add the sour cream and heavy cream to the mixture. Beat on low speed until everything is well blended and smooth.
5. Finally, gently fold in the hot fudge sauce until it’s just swirled into the batter. You want to see ribbons of fudge throughout the cheesecake, but don’t overmix it.

Assembling the Cheesecake

1. Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth the top, ensuring an even layer.
2. To prevent cracks while baking, you can create a water bath. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
3. Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. It will firm up as it cools.
4. Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This gradual cooling helps prevent cracks.
5. After an hour, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate it for at least 4 hours, or overnight for the best results.

Preparing the Topping

1. When you’re ready to serve the cheesecake, start by whipping the heavy cream. In a medium bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form.
2. Add the powdered sugar and vanilla extract to the whipped cream. Continue to beat until stiff peaks form

   Conclusion:

   In conclusion, this Hot Fudge Sundae Cheesecake is an absolute must-try for anyone who loves the rich, creamy goodness of cheesecake combined with the indulgent flavors of a classic sundae. The layers of velvety cheesecake, decadent hot fudge, and a crunchy graham cracker crust create a dessert experience that is simply unforgettable. Whether you’re celebrating a special occasion or just treating yourself on a regular day, this cheesecake is sure to impress. For serving suggestions, consider topping each slice with a dollop of whipped cream, a sprinkle of chopped nuts, or even a cherry on top for that classic sundae feel. You can also experiment with variations by adding different flavors to the cheesecake layer, such as peanut butter or caramel, or by using different types of chocolate for the fudge. The possibilities are endless! I encourage you to give this Hot Fudge Sundae Cheesecake a try and share your experience with friends and family. I would love to hear how it turns out for you! Don’t forget to snap a picture and tag me on social media so we can celebrate your delicious creation together. Happy baking! Print
   

   Hot Fudge Sundae Cheesecake: The Ultimate Dessert Recipe You Need to Try

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   • Author: chefkiwi
   • Total Time: 310 minutes
   • Yield: 12 servings 1x

   Print Recipe

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   Description

   This Hot Fudge Cheesecake features a buttery graham cracker crust, a creamy filling swirled with rich hot fudge, and a light whipped cream topping. It’s a decadent dessert perfect for impressing guests on any occasion!

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   Ingredients

   Scale 1x2x3x

   • 1 ½ cups graham cracker crumbs
   • ½ cup granulated sugar
   • ½ cup unsalted butter, melted
   • 1 teaspoon vanilla extract
   • 3 (8-ounce) packages cream cheese, softened
   • 1 cup granulated sugar
   • 1 teaspoon vanilla extract
   • 3 large eggs
   • 1 cup sour cream
   • ½ cup heavy cream
   • ½ cup hot fudge sauce (plus more for topping)
   • 1 cup heavy whipping cream
   • ¼ cup powdered sugar
   • 1 teaspoon vanilla extract
   • Chocolate shavings or sprinkles (optional)
   • Chopped nuts (optional)
   • Maraschino cherries (optional)

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   Instructions

   1. Preheat your oven to 325°F (160°C).
   2. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and vanilla extract. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
   3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan, ensuring it is tightly packed.
   4. Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
   5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
   6. Add the granulated sugar and vanilla extract, beating until well combined.
   7. Add the eggs one at a time, mixing on low speed after each addition until just combined.
   8. Add the sour cream and heavy cream, beating on low speed until smooth.
   9. Gently fold in the hot fudge sauce until swirled into the batter.
   10. Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
   11. To prevent cracks, wrap the outside of the springform pan with aluminum foil and place it in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the springform pan.
   12. Bake the cheesecake for 55-65 minutes, until the edges are set but the center has a slight jiggle.
   13. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 1 hour.
   14. After an hour, remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight.
   15. When ready to serve, whip the heavy cream in a medium bowl with an electric mixer on medium-high speed until soft peaks form.
   16. Add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
   17. Spread or pipe the whipped cream over the chilled cheesecake. Top with additional hot fudge sauce, chocolate shavings, chopped nuts, or maraschino cherries if desired.

   Notes

   • For best results, refrigerate the cheesecake overnight to allow the flavors to meld.
   • Ensure all ingredients are at room temperature for a smoother batter.
   • You can customize the toppings based on your preference.

   • Prep Time: 30 minutes
   • Cook Time: 70 minutes