Description
Indulge in a decadent Hot Fudge Sundae Brownie Cheesecake that combines a rich, fudgy brownie base with a creamy cheesecake layer, topped with warm hot fudge sauce, whipped cream, nuts, and cherries. Perfect for chocolate lovers who want the best of both desserts in one luscious treat.
Ingredients
Scale
For the brownie base:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the cheesecake layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Toppings:
- 1/2 cup hot fudge sauce, warmed
- 1/2 cup whipped cream
- 1/4 cup chopped peanuts or walnuts
- Maraschino cherries, for garnish
- Chocolate sprinkles or shaved chocolate (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal after baking.
- Make the brownie base: In a medium bowl, whisk together melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, mixing well. Stir in the cocoa powder, all-purpose flour, salt, and baking powder just until combined. Spread the batter evenly in the prepared pan. Bake for 20 minutes; the brownie layer will not be fully set at this point.
- Prepare cheesecake layer: In a large bowl, beat the softened cream cheese and sugar until creamy and smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until just combined, taking care not to overmix.
- Assemble and bake: Pour the cheesecake mixture over the partially baked brownie layer and smooth the top evenly. Return the pan to the oven and bake for 35 to 40 minutes, or until the center is just set and slightly jiggly when gently shaken.
- Cool the cheesecake: Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking. Then remove and refrigerate for at least 4 hours or overnight to fully set.
- Add toppings before serving: Drizzle the chilled cheesecake with warm hot fudge sauce. Garnish with whipped cream, chopped nuts, maraschino cherries, and chocolate sprinkles or shaved chocolate if desired, creating the perfect sundae-inspired finish.
Notes
- For clean, neat slices, dip a knife in hot water and wipe it clean between each cut.
- You can substitute boxed brownie mix for the base for convenience, though a homemade brownie base imparts richer flavor.
- Store leftovers covered in the refrigerator for up to 5 days.
