Hot Fudge Cheesecake

10 Apr

Don't look at me I'm naked!

Much Better

I wish I could tell you that I didn’t eat this slice of cheesecake for breakfast but I did and you know what? It was delicious! This cheesecake has three layers. A creamy cheesecake filling with bits of lemon zest, a sour cream topping and then hot fudge.  It’s a winning combination.  Enjoy!

Serves 12

Adapted from here



  • 2 cups finely ground graham crackers (about 30 squares)
  • 1/2 teaspoon ground cinnamon
  • 1 stick unsalted butter, melted


  • 2 (8-ounce) blocks, softened
  • 3 eggs
  • 1 cup sugar
  • 1 pint sour cream
  • 1 lemon, zested
  • 1 dash vanilla extract


  • 1/2 cup sour cream
  • 2 tablespoons sugar
  • 1/2 cup hot fudge sauce, melted


Preheat the oven to 325 degree F

In a mixing bowl, combine the graham crackers, cinnamon and butter with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

In a large bowl, beat the cream cheese on low-speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add the sour cream,lemon zest, and vanilla. The batter should be well-mixed but not over beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Since the cheesecake is going to be covered with hot fudge and sour cream, there is no need for the water bath. Place the springform pan in the oven for 45 minutes or until the middle slightly jiggles. Let cool.  Turn up the oven to 400 degrees F.

Mix together the sour cream and sugar. Spread over the top of the cheesecake. Place it back in the oven for 5 minutes.  Let the cheesecake rest overnight. When ready to serve, heat up the hot fudge sauce for 10 seconds in the microwave. With an offset spatula, spread it over the sour cream. Enjoy!


5 Responses to “Hot Fudge Cheesecake”

  1. Wheat Free GG April 10, 2012 at 3:08 pm #

    This sounded so good that I decided to see what I can do with a gluten-free, low-carb version! I made a couple changes, but it’s still setting up and we haven’t tried it yet, so I’ll have to be patient to see if it was successful!

    • nicole April 10, 2012 at 3:20 pm #

      How exciting! Please let me know how it turns out.

  2. Wheat Free GG April 11, 2012 at 5:45 am #

    Hi Nicole, it turned out beautifully! Come on over to my blog and take a look. Thank you for the lovely inspiration!

  3. Mikaela Cowles April 17, 2012 at 7:42 am #

    I’m SO glad you ate it for breakfast. Why does everyone think we need to eat dessert at night? Sometimes if I wait that long, I’m not even hungry for it. And damn it, I want my dessert. Cheesecake for breakfast – definitely a good choice!


  1. Cheesecake and Energy Bars, Salvaged from Bitter Brownies « All the Love– Without the Wheat - April 11, 2012

    […] As I was wandering through food blog postings yesterday, I saw Nicole’s post at La Petite Baker. She made a pretty simple and delicious-looking cheesecake, covered in hot fudge, and that sprouted […]

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