• 16servings
  • 590minutes
  • 440calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups graham cracker crumbs

  2. 1/4 cup sugar

  3. 1/3 cup butter or margarine, melted

  4. 3/4 cup hot fudge sauce

  5. 4 packages (8 ounces each) cream cheese, softened

  6. 1 1/3 cups sugar

  7. 1 teaspoon vanilla

  8. 4 eggs

  9. 1/3 cup strawberry preserves, melted

Instructions Jump to Ingredients ↑

  1. Heat oven to 325ºF. Mix cracker crumbs, 1/4 cup sugar and the butter. Press evenly in bottom and 2 inches up side of springform pan, 9x3 inches. Bake 5 minutes.

  2. Microwave hot fudge sauce as directed on jar until hot. Pour hot fudge sauce over crust; spread evenly.

  3. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 1/3 cups sugar and the vanilla until smooth. Beat in eggs, one at a time. Pour over hot fudge sauce.

  4. Bake cheesecake 55 to 65 minutes or until set; cool 15 minutes. Run metal spatula along side of cheesecake to loosen. Cover and refrigerate at least 8 hours. Spread melted strawberry preserves over cheesecake. Cover and refrigerate any remaining cheesecake.


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