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Prep 30min
Total9hr50min
Servings16
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Ingredients
1 1/2
cups graham cracker crumbs
1/4
cup sugar
1/3
cup butter or margarine, melted
3/4
cup hot fudge sauce
4
packages (8 ounces each) cream cheese, softened
1 1/3
cups sugar
1
teaspoon vanilla
4
eggs
1/3
cup strawberry preserves, melted
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Steps
1
Heat oven to 325°F. 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.
2
Microwave hot fudge sauce as directed on jar until hot. Pour hot fudge sauce over crust; spread evenly.
3
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.
4
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
440
Calories from Fat
250
Total Fat
28g
0%
Saturated Fat
16g
0%
Cholesterol
125mg
0%
Sodium
270mg
0%
Total Carbohydrate
40g
0%
Dietary Fiber
0g
0%
Protein
7g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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