Description
A delicious dessert combining creamy cheesecake with sweet caramel and fudge, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 6 tablespoons salted butter, melted
- 1/4 cup granulated sugar
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1/2 cup caramel topping
- 1/2 cup hot fudge topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Stir until well mixed and press into the bottom and 2/3 of the sides of a springform pan.
- Bake for 8 minutes or until golden brown, then set aside to cool slightly.
- In a large bowl, beat the softened cream cheese, sugar, sour cream, and vanilla extract on medium-high speed for about 3 minutes until smooth.
- Add the eggs one at a time, mixing on low speed until just combined.
- Pour half of the cheesecake batter over the baked crust. Drizzle half of the caramel and fudge toppings over the batter and swirl gently.
- Pour the remaining cheesecake batter on top and drizzle the rest of the toppings, swirling again.
- Bake the cheesecake for 55-70 minutes until the center jiggles uniformly.
- Turn off the oven and let the cheesecake cool in the oven for 15 minutes.
- Allow to cool to room temperature, then refrigerate for at least 1 hour before serving. Drizzle with extra caramel and fudge before serving.
Notes
Store cheesecake in the refrigerator for up to five days or freeze for longer storage. Ensure cream cheese is at room temperature for a smooth batter.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 40g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
Keywords: cheesecake, dessert, caramel, fudge, sweet