"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Hot Fudge Cheesecake Recipe

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This recipe for Hot Fudge Cheesecake, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jimmy/Melissa Lambert


1 C crushed saltine crackers
1/2 C finely chopped walnuts
6 T butter, melted
3 T sugar
6 (1 oz) squares semisweet chocolate
3/4 C butter
1 (8 oz) pkg. cream cheese, softened
3/4 C sugar
3 large eggs
Hot Fudge Sauce

Combine first 4 ingredients; stir well. Firmly press into bottom and 2 1/2" up of a lightly greased 7" springform pan. Bake at 350 for 8 min. Set aside.

Reduce oven temperature to 300. Combine chocolate squares and 3/4 C butter in a heavy saucepan. Cook over med-low heat until mixture is melted and smooth, stirring often. Remove from heat, and cool.

Beat cream cheese at med. speed with an electric mixer until creamy. Add 3/4 C sugar; beat well. Add eggs, one at a time, beating after each addition. Stir in cooled chocolate mixture. Pour into prepared crust.

Bake at 300 for 50 min - 1 hour or until almost set. Turn off oven. Let cheesecake cool in oven 30 min. Remove to a wire rack; cool to room temperature.

Gently run a knife around edge of cheesecake to release sides of pan; carefully remove pan. Serve cheesecake with warm Hot Fudge Sauce.

Hot Fudge Sauce:

2 C (12 oz pkg) semisweet chocolate morsels
1 C half and half
1 T butter
1 t vanilla

Combine chocolate morsels and half-n-half in a heavy saucepan. Cook over med. heat until chocolate melts and mixture is smooth, stirring often. Remove from heat; stir in butter and vanilla. Yield: 2 cups.




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