Hot fudge sauce and strawberry preserves set apart an already rich cheesecake.
cups graham cracker crumbs
cup butter or margarine, melted
cup hot fudge sauce
packages (8 ounces each) cream cheese, softened
cup strawberry preserves, melted
Heat oven to 325ºF. Mix cracker crumbs, 1/4 cup sugar and the butter. Press evenly in bottom and 2 inches up side of springform pan, 9x3 inches. Bake 5 minutes.
Microwave hot fudge sauce as directed on jar until hot. Pour hot fudge sauce over crust; spread evenly.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 1/3 cups sugar and the vanilla until smooth. Beat in eggs, one at a time. Pour over hot fudge sauce.
Bake cheesecake 55 to 65 minutes or until set; cool 15 minutes. Run metal spatula along side of cheesecake to loosen. Cover and refrigerate at least 8 hours. Spread melted strawberry preserves over cheesecake. Cover and refrigerate any remaining cheesecake.
Make sure the cream cheese is softened before beating. This makes it easier to blend with the other ingredients.
We like the brilliant red color of the "lite" strawberry preserves, but you can also use regular strawberry or raspberry preserves.
Here's a new way to jazz up cheesecake that's so easy. Top with strawberry slices and Betty Crocker® Dessert Decorations chocolate leaves.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.