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!
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 325°F (160°C).
- 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.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, ensuring it is tightly packed.
- Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
- 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).
- Add the granulated sugar and vanilla extract, beating until well combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- Add the sour cream and heavy cream, beating on low speed until smooth.
- Gently fold in the hot fudge sauce until swirled into the batter.
- Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 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.
- Bake the cheesecake for 55-65 minutes, until the edges are set but the center has a slight jiggle.
- Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 1 hour.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight.
- When ready to serve, whip the heavy cream in a medium bowl with an electric mixer on medium-high speed until soft peaks form.
- Add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
- 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