Description

A rich, indulgent dessert featuring a fudgy brownie base, creamy cheesecake center, smooth hot fudge topping, and whipped cream with peanuts, mimicking a classic sundae in cake form.

Ingredients

Units Scale

1 box brownie mix (plus ingredients listed on the box)
3 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream (for ganache)
1 cup heavy cream (for topping)
1/2 cup powdered sugar
1 teaspoon vanilla extract (for topping)
1/4 cup chopped peanuts

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F and grease a 9-inch springform pan.
Prepare brownie mix according to package directions and pour into the prepared pan. Bake for 30-40 minutes until set. Cool completely.
Reduce oven temperature to 325°F. In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then vanilla, mixing until just combined.
Pour cheesecake mixture over the cooled brownie layer. Bake for about 1 hour until edges are set and the center is slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
To make ganache, heat chocolate chips and 1/4 cup heavy cream in the microwave for about 45 seconds. Stir until smooth. Let cool slightly, then pour over the chilled cheesecake. Refrigerate until set.
Beat 1 cup heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or spread over the top of the ganache layer. Sprinkle with chopped peanuts.
Slice using a knife dipped in hot water for clean cuts. Serve chilled.

Notes

Use a springform pan for easier removal and clean presentation.
Make sure the brownie layer is completely cool before adding the cheesecake layer.
Refrigerate overnight for best results and clean slicing.
For a nut-free version, omit the peanuts or substitute with sprinkles or chocolate curls.
Use gluten-free brownie mix if desired.

Nutrition

Serving Size: 1 slice
Calories: 540
Sugar: 38g
Sodium: 300mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 2g
Protein: 8g
Cholesterol: 110mg