This hot fudge sundae cheesecake is so decadent, yummy, and wonderful that you may want to make it every single
day occasion! Of course, every day would be too often, well maybe not! I think what makes it extra fabulous is the hot fudge! That’s because we are not using any old jarred kind you find in the food store. Oh nooooo, we are making homemade hot fudge today my friends! Trust me it is easy! And NO you cannot cheat and use the jarred kind. Ok, well technically you can because I won’t really find out but trust me on the ease and yumminess factor for this hot fudge! Totally worth the small effort!
Just look at that hot fudge! Once you make homemade hot fudge you will never buy the store kind again. Well, maybe once in a while but the homemade kind is super easy…you won’t believe it!
Even though I drizzled on a generous amount, you will still want to serve this with a side mason jar filled with the hot fudge. It is that good! Just remind your guests not to eat it right off your spoon. Unless they’re family-then, why not!That crust, that crust! So buttery, crispy, rich and irresistible!
9 inch springform pan
- 1 1 /2 c. graham cracker crumbs
- 1 T sugar
- 6 T melted butter
- 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
- 2 tablespoons butter
- ⅔ cup heavy cream
- ½ cup Karo light corn syrup
- ¼ cup dark brown sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon kosher salt
- 4 ounces semi sweet chocolate
- 2 ounces milk chocolate
- fresh whipped cream
- Combine all ingredients and press into a 9 inch springform pan.
- Bake at 350 for 8 minutes. Let cool.
- 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.
- Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
- Blend in the eggs, one at a time, beating well after each.
- Beat in the cream just until completely blended.
- The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.
- Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. (Alternatively, use a cheesecake moat-my fave!) Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold for hours.
- Combine the butter, cream, sugar, corn syrup, cocoa, and salt in a small saucepan over medium heat and bring to a simmer.
- Simmer on low and keep stirring. Do this for 3-5 mins.
- Once melted, remove heat and stir in the chocolates.
- Let cool to room temp.
- Pour on cold cheesecake.
- Pipe on whipped cream and add sprinkles!
- Top whipped cream with cherries.
- Serve slices with more hot fudge on the side!
I hope you enjoy this cake as much as my guests did! Some even declared it my best cheesecake ever…..and I make a LOT of cheesecakes! high praise right there!
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