Description
This Hot Fudge Sundae Brownie Cheesecake is a decadent layered dessert combining a rich, fudgy brownie base with a creamy cheesecake layer, topped with luscious hot fudge, whipped cream, and festive garnishes. Perfect for chocolate lovers looking to impress at any gathering or special occasion.
Ingredients
Scale
For the Brownie Base:
- 1 box brownie mix (plus eggs, oil, and water as directed on package)
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Topping:
- 1½ cups hot fudge sauce, divided
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Maraschino cherries, for garnish
- Chopped peanuts, for garnish
- Rainbow sprinkles (optional), for garnish
Instructions
- Preheat and Prepare Brownie Base: Preheat your oven to 350°F. Prepare the brownie batter as directed on the box by mixing the brownie mix with the required eggs, oil, and water. Pour the batter into a greased 9-inch springform pan and bake for about 20 minutes, until the top is set but still slightly underdone. Remove the pan from the oven and let it cool slightly.
- Make Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract and sour cream until completely combined, ensuring a smooth cheesecake batter.
- Assemble and Bake to Finish: Pour the cheesecake batter gently over the partially baked brownie layer in the springform pan. Return the pan to the oven and bake for an additional 45 to 50 minutes, or until the cheesecake center is just set but still slightly jiggly. Remove from oven and allow to cool to room temperature. Then refrigerate for at least 4 hours or overnight to chill and firm up.
- Prepare Topping and Serve: Warm 1 cup of the hot fudge sauce until pourable, then drizzle it generously over the chilled cheesecake, allowing it to drip down the sides naturally. In a separate bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating fluffy whipped cream. Pipe or dollop the whipped cream around the top of the cheesecake. Garnish with maraschino cherries, chopped peanuts, and optional rainbow sprinkles. Drizzle the remaining hot fudge sauce over the top as a finishing touch.
Notes
- You can substitute the boxed brownie mix with your favorite homemade brownie recipe for an even more personalized flavor.
- For perfectly clean slices when serving, run a sharp knife under hot water, dry it, and wipe between cuts.
- This cheesecake is best made a day ahead, which makes assembly easier and allows flavors to meld.
