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Caramel and Hot Fudge Swirled Cheesecake


1 Hr. 10 Min.
26 Min.
Skill Level:
1 cheesecake

A restaurant-worthy dessert made right at home. Taste the decadent swirls of chocolate and caramel in cheesecake filling when you make this Caramel and Hot Fudge Swirled Cheesecake recipe. Break out our hot fudge caramel cheesecake recipe to make a sweet and fudgy treat with a surprising, crispy cookie crust. Make the experience of eating this hot fudge caramel cheesecake even better with a glass of milk or a hot cup of coffee.  If you love pairing cheesecake with new flavors, you're going to fall head over heels for this Double Chocolate Dark Marbled Cheesecake!

Ingredients & Directions

Prep Time
26 minutes
Bake Time
1 hour 10 minutes
Cool Time
2 hours
Chill Time
4 hours



Step-By-Step Directions

Equipment Needed 
oven oven
9-inch springform pan 9-inch springform pan
mixer mixer
measuring cups measuring cups
bowls bowls
wire rack wire rack
knife knife
refrigerator refrigerator

Heat oven to 350°F. Prepare Chocolate Crumb Crust.


Beat cream cheese, sugar and vanilla until smooth. Gradually add eggs, beating well after each addition. Remove 1 cup batter; set aside. Pour remaining batter into prepared crust.


Stir caramel topping into 3 tablespoons of reserved batter. Stir the fudge topping into the remaining reserved batter. Drop the flavored batters by tablespoons onto the vanilla batter. With knife, gently swirl for marbled effect.


Bake 55 to 60 minutes or until almost set.* Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours or until thoroughly chilled. Refrigerate leftover cheesecake.

* Cheesecakes are less likely to crack if baked in a waterbath.

Chocolate Crumb Crust:

Combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar, 6 tablespoons HERSHEY'S Cocoa and 6 tablespoons melted butter or margarine. Press crumb mixture onto bottom and 1/2 to 1 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.

Additional questions?