Hot Fudge Caramel Cheesecake
  • 3 c. Oreo Crumbs
  • 8 T. butter (add slowly in case you need less-u want crumbs to stick together but not be soaked-I needed the full 8T.)
  • 2 T. sugar
  • Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature
  • 1⅔ cups sugar
  • ¼ cup cornstarch
  • 1 tablespoon pure vanilla extract
  • 2 extra-large eggs
  • ¾ cup heavy whipping cream
  1. Spray 9 inch removable bottom pan with pam, line ith parchment and spray again with pam. Preheat oven 300.
  1. MIx all and press into pan and up sides.
  2. Bake 11-12 mins and cool
  1. In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
  2. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
  3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
  4. Blend in the eggs, one at a time, beating well after each.
  5. Beat in the cream just until completely blended.
  6. Pour into the crust and place on a baking sheet incase any butter leaks out.
  7. Bake 12 mins at 300.
  8. Lower heat to 225 and bake an additional 100-110 minutes. Do NOT open the oven.
  9. It is done when you press on the oven and you see a slight jiggle but most is set.
  10. Shut heat and leave cheesecake in one hour.
  11. After 1 hour, crack oven door and let sit one more hour.
  12. Then chill overnight.
  13. Top with homemade hot fudge and caramel.
Recipe by Hugs and Cookies XOXO at