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Hot Fudge Cheesecake

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  • 1 cup finely crushed saltine crackers
  • 1/2 cup walnuts, chopped
  • 1/3 cup butter or margarine, melted
  • 3 tablespoons granulated sugar
  • 6 (1 ounce) squares semisweet chocolate or 6 ounces chocolate chips
  • 3/4 cup butter or margarine
  • 8 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • Hot fudge sauce
  • Fresh mint sprigs, for garnish, optional


  1. Combine first four ingredients, stirring well. Press firmly into bottom and 2 1/2 inches up sides of a lightly greased 7-inch springform pan.
  2. Bake at 350 degrees F for 8 minutes; cool on wire rack.
  3. Reduce temperature to 300 degrees F.
  4. Combine chocolate and 3/4 cup butter in a heavy saucepan. Cook over medium-low heat, stirring often, until smooth. Cool.
  5. Beat cream cheese at medium speed with an electric mixer until creamy.
  6. Add 3/4 cup sugar, beating well.
  7. Add eggs, one at a time, beating after each addition.
  8. Stir in chocolate mixture; pour into prepared crust.
  9. Bake at 300 degrees F for 50 minutes to 1 hour or until almost set.
  10. Turn oven off and let cheesecake stand in closed oven 30 minutes.
  11. Remove to wire rack to cool.
  12. Chill.
  13. Remove sides of pan; serve with hot fudge sauce. Garnish with mint, if desired.