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Strawberry Hot Fudge Cheesecake

  • Prep 30 min
  • Total 9 hr 50 min
  • Servings 16

Hot fudge sauce and strawberry preserves set apart an already rich cheesecake. MORE + LESS -

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

Steps

Hide Images
  • 1
    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.
  • 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.

Expert Tips

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
250
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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