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 become a staple 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
- Preheat your oven to 325°F (160°C). This is the perfect temperature for baking the crust and ensuring it holds together well.
- 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. Make sure to pack it tightly to create a solid base for your cheesecake.
- 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
- 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.
- 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.
- 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 lead to cracks in your cheesecake.
- Next, add the sour cream and heavy cream to the mixture. Beat on low speed until everything is well incorporated and smooth.
- Finally, gently fold in the hot fudge sauce until it’s swirled throughout the batter. You want to see ribbons of fudge, but don’t overmix it.
Baking the Cheesecake
- Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth the top if needed.
- To prevent cracks, I recommend using a water bath. To do this, 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.
- 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.
- Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour. This gradual cooling helps prevent cracks.
- After an hour, remove the cheesecake from the oven and the water bath. Let it cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
Preparing the Whipped Topping
- In a clean mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
- Using an electric mixer, beat the mixture on medium-high speed until soft peaks form. Be careful not to overbeat, as it can turn into butter!
- Once the cheesecake is fully chilled, remove it
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; I can’t wait to see your delicious creations. Happy baking! Print
Hot Fudge Sundae Cheesecake: Indulge in This Decadent Dessert Recipe
- Total Time: 75 minutes
- Yield: 12 servings 1x
Description
Indulge in this rich and creamy hot fudge cheesecake, featuring a buttery graham cracker crust, a luscious cream cheese filling swirled with hot fudge, and a light whipped topping. Perfect for any occasion!
Ingredients
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- 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
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- 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.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes, or until lightly golden. Let it cool.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the granulated sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low speed after each addition.
- Add the sour cream and heavy cream, beating until smooth.
- Gently fold in the hot fudge sauce until swirled throughout.
- Pour the cheesecake filling over the cooled crust.
- Wrap the springform pan in aluminum foil and place it in a larger baking dish filled with hot water.
- Bake for 55-65 minutes, until the edges are set but the center jiggles slightly.
- Turn off the oven and crack the door open, letting the cheesecake cool for 1 hour.
- Remove from the oven and water bath, cool to room temperature, then refrigerate for at least 4 hours or overnight.
- In a clean mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
- Beat on medium-high speed until soft peaks form.
- Spread the whipped topping over the chilled cheesecake and garnish as desired.
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Notes
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- For best results, use room temperature cream cheese to avoid lumps in the filling.
- Make sure to not overmix the batter to prevent cracks in the cheesecake.
- This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.
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- Prep Time: 30 minutes
- Cook Time: 65 minutes
