Hot fudge sauce and strawberry preserves set apart an already rich cheesecake. This recipe is rich, moist, sweet, delicious, and rivals restaurant-grade cheesecake. All in one. 🙂

Strawberry Hot Fudge Cheesecake
Yields 16
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Prep Time
30 min
Total Time
9 hr 50 min
Prep Time
30 min
Total Time
9 hr 50 min
  1. 1 1/2 cups graham cracker crumbs
  2. 1/4 cup sugar
  3. 1/3 cup butter or margarine, melted
  4. 3/4 cup hot fudge sauce
  5. 4 packages (8 ounces each) cream cheese, softened
  6. 1 1/3 cups sugar
  7. 1 teaspoon vanilla
  8. 4 eggs
  9. 1/3 cup strawberry preserves, melted
  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.
  1. * We like the brilliant red color of the "lite" strawberry preserves, but you can also use regular strawberry or raspberry preserves.
  1. Serving Size: 1 Serving
  2. Calories 440, Total Fat 28g, Cholesterol 125mg, Sodium 270mg, Total Carbohydrate 40g, Protein 7g, Vitamin A 22%, Vitamin C 0%, Calcium 6%, Iron 6%
  3. Percent Daily Values are based on a 2,000 calorie diet.
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