Caramel and Hot Fudge Swirled Cheesecake

A restaurantworthy 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.
Ingredients
4 packages
cream cheese 8 oz each softened
1 cup
sugar
1 12 tsps
vanilla extract
4
eggs
3 Tbsps
HERSHEYS Caramel Topping
14 cup
HERSHEYS Hot Fudge Topping
Chocolate Crumb Crust
1 12 cups
vanilla wafer crumbs about 45 wafers crushed

6 Tbsps
powdered sugar
6 Tbsps
HERSHEYS Cocoa
6 Tbsps
butter or margarine
Directions
Heat oven to 350F. Prepare Chocolate Crumb Crust.
2
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.
3
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.
4
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 112 cups vanilla wafer crumbs about 45 wafers crushed 6 tablespoons powdered sugar 6 tablespoons HERSHEYS Cocoa and 6 tablespoons melted butter or margarine. Press crumb mixture onto bottom and 12 to 1 inch up side of 9inch springform pan. Bake 8 minutes cool slightly.