Warm Fudge Filled Cheesecake
Indulge in the ultimate dessert experience with this Warm Fudge Filled Cheesecake—a decadent combination of creamy cheesecake and a rich, gooey fudge center that promises to be a show-stopper at any gathering. This luscious recipe features a buttery graham cracker crust, silky-smooth cream cheese filling, and a layer of semi-sweet chocolate fudge swirled right in the middle for a burst of heavenly flavor in every bite. Baked using a water bath for the perfect texture, this cheesecake is a blend of sophisticated technique and irresistible sweetness. For maximum indulgence, serve slightly warmed to let the fudge center ooze beautifully, making it the perfect treat for chocolate and cheesecake lovers alike. Ideal for special occasions or as a decadent dessert to elevate any meal, this cheesecake recipe is as impressive as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 4 units Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Sour cream
- 1 cup Heavy cream
- 1.5 cups Semi-sweet chocolate chips
- 0.5 cup Heavy cream (for fudge center)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until the mixture is evenly combined and resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, mixing after each addition. Then, mix in the vanilla extract, sour cream, and 1 cup of heavy cream until fully incorporated.
In a microwave-safe bowl, melt the chocolate chips and 0.5 cup of heavy cream in 30-second increments, stirring after each, until smooth and glossy. Let it cool slightly.
Pour half of the cheesecake batter over the baked crust. Drizzle the melted fudge mixture on top of the batter, leaving a 1-inch border around the edges. Gently swirl the chocolate with the tip of a knife.
Top with the remaining cheesecake batter, spreading it evenly with a spatula to cover the fudge center.
Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake the cheesecake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
Remove the cheesecake from the oven and water bath. Run a knife around the edges to loosen it, then chill in the refrigerator for at least 4 hours or overnight.
When ready to serve, optionally warm the cheesecake slices slightly in the microwave to achieve a gooey fudge center.
Nutrition Facts
Calories |
7815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 581.9 g | 746% | |
| Saturated Fat | 345.5 g | 1727% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2172 mg | 724% | |
| Sodium | 3850 mg | 167% | |
| Total Carbohydrate | 596.7 g | 217% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 448.7 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1288 mg | 99% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1297 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
