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Hot Fudge Cheesecake Recipe

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This recipe for Hot Fudge Cheesecake is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Combine first 4 ingredients; stir well. Firmly press into bottom and 2 1/2" up of a lightly greased 7" springform pan. Bake at 350º for 8 min. Set aside.

Reduce oven temperature to 300º. 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 300º 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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