Hot Fudge Cheesecake

Hot Fudge Cheesecake Recipe
Oxmoor House
This dessert develops a brownie-like top as it bakes. Serve any leftover Hot Fudge Sauce over ice cream or pound cake.


one 7" cheesecake

Recipe from

Oxmoor House


1 cup crushed saltine crackers
1/2 cup finely chopped walnuts
1/4 cup plus 2 tablespoons butter or margarine, melted
3 tablespoons sugar
6 (1-ounce) squares semisweet chocolate
3/4 cup butter or margarine
1 (8-ounce) package cream cheese, softened
3/4 cup sugar
3 large eggs
Garnish: fresh mint sprigs


Combine first 4 ingredients; stir well. Firmly press onto bottom and 2 1/2" up sides of a lightly greased 7" springform pan. Bake at 350° for 8 minutes. Remove to a wire rack; let cool. Reduce oven temperature to 300°.

Combine chocolate squares and 3/4 cup butter in a heavy saucepan. Cook over medium-low heat until mixture is melted and smooth, stirring frequently. Remove from heat and let cool.

Beat cream cheese at medium speed of an electric mixer until creamy. Add 3/4 cup sugar; beat well. Add eggs, one at a time, beating after each addition. Stir in cooled chocolate mixture. Pour into prepared crust.

Bake at 300° for 50 minutes to 1 hour or until almost set. Turn oven off. Let cheesecake cool in oven 30 minutes. Remove to a wire rack; let cool to room temperature.

Remove sides of pan. Serve cheesecake with Hot Fudge Sauce. Garnish, if desired.

Christmas with Southern Living 1995,

Oxmoor House

January 1995
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