Go Back
–+ servings

Caramel Fudge Cheesecake

You've got the best of all the delicious worlds in this cheesecake that is swirled both in the middle and on top with caramel and hot fudge. Everything from the graham cracker crust all the way up to the very top is irresistible!
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 12 people
Calories: 570kcal
Author: Megan Porta

Equipment

  • Springform pan

Ingredients

CRUST

  • 2 cups graham cracker crumbs
  • 6 tbsp salted butter melted
  • 1/4 cup granulated sugar

CHEESECAKE

  • 32 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 cup sour cream at room temperature
  • 1 tsp vanilla extract
  • 3 eggs at room temperature
  • 1/2 cup caramel topping
  • 1/2 cup hot fudge topping

Instructions

  • Preheat oven to 350 degrees F. In a medium bowl, combine the graham cracker crumbs, melted butter and 1/4 cup sugar. Mix well and press into the bottom of a springform pan and 2/3 of the way up the sides. Bake crust in the preheated oven for 8 minutes or until golden brown.
  • While the crust is baking, combine the cream cheese, sugar, sour cream and vanilla in a large bowl. Using a handheld mixer or stand mixer using paddle attachment on medium-high speed until creamy, light and fluffy, about 3 minutes.
  • Add the eggs one at a time and mix until just incorporated. Pour half of the batter over the crust. Drizzle half of the toppings over the top and swirl using a fork or the edge of a knife. Pour the remaining cheesecake batter over the top. Drizzle the remaining toppings over the top and swirl again.
  • Bake in the preheated oven for 55-70 minutes, or until the cheesecake jiggles uniformly with a gentle shake.
  • Turn the oven off and allow the cheesecake to cool for 15 minutes while sitting in the oven to avoid cracking. Transfer to the counter and let cool to room temperature. Chill for a minimum of one hour before serving. Drizzle extra toppings over the top just before serving.

Notes

Remove side of the pan by running a butter knife down and around the entire cake.
If you've removed the pan from the oven and realize the center is almost set but not quite cooked all the way through, do not fret! Throw it back in the oven for 5-10 minutes and test again.
If the top is starting to brown too quickly, place a tented piece of foil over the top for the remainder of the cooking time.

Nutrition

Calories: 570kcal | Carbohydrates: 49g | Protein: 8g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 149mg | Sodium: 493mg | Potassium: 215mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1378IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg
Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!