Prep Time
16 Mins
Cook Time
55 Mins
Other Time
8 Hours
Yield
Makes 18 servings

How to Make It

Step 1

Beat butter at medium speed with an electric mixer until creamy; add sugar, beating well.

Step 2

Combine flour and salt; add to butter mixture, beating until fine crumbs form. Press into bottom of a lightly greased 13- x 9-inch pan.

Step 3

Bake at 375° for 10 minutes. Cool on a wire rack.

Step 4

Beat cream cheese at medium speed until smooth. Add sour cream, peanut butter, and half of caramel topping, beating just until blended. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pecans. Pour over prepared crust.

Step 5

Spoon dollops of hot fudge topping evenly over cream cheese mixture. Swirl batter gently with a knife to create a marbled effect.

Step 6

Bake at 325° for 45 minutes or until center is almost set. Cool on a wire rack. Cover and chill 8 hours. Cut into 18 squares. Spoon remaining caramel topping and chocolate syrup onto individual plates; top each with a square of dessert.

Step 7

Tip: Stir fudge topping in a small bowl before dolloping on cheesecake. This will help soften the mixture to easily swirl into cheesecake batter.

Southern Living Cook-Off Cookbook

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