Hot Fudge Cheesecake

Course : Cheesecakes
Serves: 8
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2 cups crushed saltine crackers
1 cup finely chopped walnuts
2/3 cup butter or margarine -- melted
1/3 cup sugar
12 ounces semisweet chocolate squares
1 1/2 cups butter or margarine
16 ounces cream cheese -- softened
1 1/2 cups sugar
6 large eggs
1 cup hot fudge sauce
12 ounces semisweet chocolate morsels
1 cup half-and-half
1 tablespoons butter or margarine
1 teaspoon vanilla extract
1 bunch garnish:fresh mint sprigs

Preparation / Directions:

Combine first 4 ingredients; stir well. Firmly press onto bottom and 2 1/2" up sides of a lightly greased 9" springform pan. Bake at 350'F for 8 minutes. Remove to a wire rack; let cool. Reduce oven temperature to 300'F.. Combine chocolate squares and 1 1/2 cups butter in a heavy saucepan. Cook over medium-low heat until mixture is melted and smooth, stirring frequently. Remove from heat and let cool. Beat cream cheese at medium speed of an electric mixer until creamy. Add 1 1/2 cups 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'F. for 1 hour and 20 to 30 minutes or until almost set. Turn oven off. Let cheesecake cool in oven 1 hour. Remove to a wire rack let cool to room temperature. Remove sides of pan. Serve cheesecake at room temperature with Hot Fudge Sauce, or chill until ready to serve. Garnish, if desired. Yield: one 9" cheesecake. Hot Fudge Sauce: Combine chocolate morsels and half-and-half in a heavy saucepan. Cook over medium heat until chocolate melts and mixture is smooth, stirring frequently. Remove from heat; stir in butter and vanilla. Serve


Nutritional Information:

1082 Calories (kcal); 87g Total Fat; (69% calories from fat); 11g Protein; 75g Carbohydrate; 341mg Cholesterol; 736mg Sodium

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