Caramel and Hot Fudge Swirled Cheesecake

Caramel and Hot Fudge Swirled Cheesecake

Swirls of chocolate and caramel in a rich cheesecake are possible at home. Use this recipe to make a sweet and fudgy cheesecake with a crispy cookie crust. It’s just as good with a glass of milk as it is with coffee.

SKILL LEVEL
Intermediate
PREP
21 min
BAKE
58 min

Ingredients

  Amount Per Serving % DV *
Calories510
Calories from Fat330
Total Fat37 g57% DV
Saturated Fat20 g100% DV
Trans Fat1 g
Cholesterol170 mg57% DV
Sodium420 mg18% DV
Total Carbohydrates41 g14% DV
Dietary Fiber1.0 g4% DV
Sugars31 g
Protein8 g
Vitamin A25% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron10% DV
  Amount Per Serving % DV *
Calories510
Calories from Fat330
Total Fat37 g57% DV
Saturated Fat20 g100% DV
Trans Fat1 g
Cholesterol170 mg57% DV
Sodium420 mg18% DV
Total Carbohydrates41 g14% DV
Dietary Fiber1.0 g4% DV
Sugars31 g
Protein8 g
Vitamin A25% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron10% DV
CHOCOLATE CRUMB CRUST (recipe follows)
4 packagescream cheese (8 oz. each), softened
1 cupsugar
1-1/2 teaspoonsvanilla extract
4 eggs
3 tablespoonsHERSHEY'S Caramel Topping
1/4 cupHERSHEY'S Hot Fudge Topping

Directions

  • 1. Heat oven to 350°F. Prepare CHOCOLATE CRUMB CRUST.
  • 2. Beat cream cheese, sugar and vanilla until smooth. Gradually add eggs, beating well after each addition. Remove 1 cup batter; set aside. Pour remaining batter into prepared crust.
  • 3. Stir caramel topping into 3 tablespoons of reserved batter. Stir the fudge topping into the remaining reserved batter. Drop the flavored batters by tablespoons onto the vanilla batter. With knife, gently swirl for marbled effect.
  • 4. Bake 55 to 60 minutes or until almost set.* Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours or until thoroughly chilled. Refrigerate leftover cheesecake. Makes 12 servings.
  • CHOCOLATE CRUMB CRUST: Combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar, 6 tablespoons HERSHEY'S Cocoa and 6 tablespoons melted butter or margarine. Press crumb mixture onto bottom and 1/2 to 1 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.
  • * Cheesecakes are less likely to crack if baked in a waterbath.
Ingredients sitting on a table

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog
go to top