Hot Fudge Sundae Brownie Cheesecake
If you’ve ever found yourself craving a dessert that combines the best of all worlds – fudgy brownies, creamy cheesecake, and indulgent hot fudge – look no further than this Hot Fudge Sundae Brownie Cheesecake. Imagine a slice of rich brownie perfectly blended with smooth cheesecake, all topped off with a luscious hot fudge sauce. This decadent dessert is perfect for any occasion, whether it’s a holiday gathering, a birthday celebration, or just a delightful treat at the end of a long week.
Reasons to try it
Why should you whip up this Hot Fudge Sundae Brownie Cheesecake? For starters, it is a showstopper that impresses guests and satisfies the sweetest cravings! It masterfully combines textures and flavors, from the chewy brownie base to the creamy cheesecake layer, topped with warm, rich fudge. This dessert isn’t just about indulgence; it’s also versatile and can be tailored for any occasion, making it an ideal centerpiece for parties or family dinners.
"This Hot Fudge Sundae Brownie Cheesecake was a hit at our family gathering! Everyone wanted second helpings!" – Happy Baker
The cooking process explained
Now that you’re convinced, let’s break down the construction of this dramatic dessert. The process starts with creating a decadent brownie base, which you’ll bake and allow to cool. Then, you’ll prepare a smooth and creamy cheesecake batter that sits lovingly on top of the brownie layer. Once everything is baked and cooled, drench it in homemade hot fudge sauce, and finish with whipped cream and cherries to elevate that sundae feel. Sounds like a dream, right?
What you’ll need
Gathering your ingredients is the first step to success. Here’s what you’ll need for this mouthwatering treat:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar (plus an additional cup for the cheesecake)
- 2 large eggs
- 1 teaspoon vanilla extract (with an extra 1/4 teaspoon for the hot fudge)
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips (for both the brownie layer and the cheesecake)
- 3 (8-ounce) packages cream cheese, softened
- 3 large eggs (room temperature)
- 1 cup sour cream
- 1/4 cup heavy cream (with an extra 1/2 cup for the hot fudge)
- 1 tablespoon unsalted butter (for the hot fudge)
- 1 cup whipped cream (for topping)
- 2 maraschino cherries (for garnish)
- 1/4 cup chocolate shavings or chopped chocolate (for decoration)
Directions to follow
- Preheat your oven to 350°F (175°C). Grease a springform pan and line the bottom with parchment paper for easy removal later.
- In a medium-sized bowl, mix melted butter with 1 cup of sugar until smooth. Next, stir in the eggs and vanilla extract.
- Gradually add the flour, cocoa powder, salt, and baking powder, then fold in the semi-sweet chocolate chips. Pour this luscious batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out with a few crumbs attached. Allow to cool.
- While the brownie base cools, beat the softened cream cheese in a separate bowl until creamy. Blend in the additional sugar and vanilla, then add the eggs one at a time.
- Mix in the sour cream and 1/4 cup of heavy cream until thoroughly combined and smooth. Pour the cheesecake mixture over the cooled brownie layer and bake again at 325°F (163°C) for 55-60 minutes. The center should be set but still slightly jiggly.
- Cool in the oven with the door ajar for 1 hour. Then chill in the fridge for at least 4 hours or overnight for the best texture.
- For the hot fudge, melt together chocolate chips, 1/2 cup heavy cream, and 1 tablespoon of butter in a saucepan over low heat, stirring until smooth. Stir in the extra vanilla.
- When ready to serve, carefully remove the cheesecake from the springform pan. Drizzle generously with the hot fudge, top with whipped cream, chocolate shavings, and finish with maraschino cherries. Slice and enjoy the indulgence!
Best ways to enjoy it
When it comes to serving this dessert, the sky’s the limit! Slice it into generous pieces, and consider pairing it with a scoop of vanilla ice cream for that extra touch of heaven. You can also serve it with fresh fruit, such as strawberries or raspberries, to balance the richness, or offer a dollop of caramel sauce alongside the hot fudge for a twist.
Keeping leftovers fresh
Got leftovers? Proper storage is key to keeping your cheesecake delicious. Cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for up to five days. If you want to extend its life, you can freeze individual slices wrapped in plastic and then aluminum foil. Just thaw them in the fridge before serving.
Pro chef tips
For the best results, make sure all your ingredients are at room temperature, especially the cream cheese. This prevents lumps and ensures a smooth cheesecake. Also, don’t skip cooling the cheesecake in the oven with the door ajar—this helps prevent cracks from forming on top.
Creative twists
Feel like switching things up? Try adding crushed nuts, like pecans or walnuts, to the brownie layer for added crunch. Or, infuse the cheesecake with flavors like espresso, pumpkin, or even peppermint extract for a seasonal twist!
Common questions
What’s the prep time for this recipe?
The active prep time is about 30 minutes, but don’t forget to account for chilling time; ideally, chill it overnight for the best flavor.
Can I substitute cream cheese?
You can try using Neufchâtel for a lighter option, but traditional cream cheese will give you the best texture.
How do I know when the cheesecake is done?
Look for a slight jiggle in the center when it comes out of the oven. It will continue to set as it cools.
This Hot Fudge Sundae Brownie Cheesecake is truly a dessert that brings joy and satisfaction. Whether you’re celebrating a special occasion or just treating yourself, this recipe is bound to impress!
Hot Fudge Sundae Brownie Cheesecake
Ingredients
Brownie Base
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- .5 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
Cheesecake Layer
- 3 packages cream cheese, softened Each package should be 8 ounces.
- 3 large eggs (room temperature)
- 1 cup sour cream
- 1/4 cup heavy cream
- 1 cup granulated sugar Additional for cheesecake.
- 1/4 teaspoon vanilla extract Additional for cheesecake.
Hot Fudge Topper
- 1/2 cup heavy cream Additional for hot fudge.
- 1 tablespoon unsalted butter
- 1/2 cup semi-sweet chocolate chips For the hot fudge.
Toppings
- 1 cup whipped cream For topping.
- 2 pieces maraschino cherries For garnish.
- 1/4 cup chocolate shavings or chopped chocolate For decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a springform pan and line the bottom with parchment paper for easy removal later.
- In a medium-sized bowl, mix melted butter with 1 cup of sugar until smooth. Stir in the eggs and vanilla extract.
- Gradually add the flour, cocoa powder, salt, and baking powder, then fold in the semi-sweet chocolate chips.
- Pour the brownie batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out with a few crumbs attached. Allow to cool.
Cheesecake Layer
- While the brownie base cools, beat softened cream cheese in a separate bowl until creamy.
- Blend in the additional sugar and vanilla, then add the eggs one at a time.
- Mix in the sour cream and 1/4 cup of heavy cream until thoroughly combined and smooth.
- Pour the cheesecake mixture over the cooled brownie layer and bake again at 325°F (163°C) for 55-60 minutes. The center should be set but still slightly jiggly.
- Cool in the oven with the door ajar for 1 hour. Then chill in the fridge for at least 4 hours or overnight for best texture.
Hot Fudge Preparation
- For the hot fudge, melt together chocolate chips, 1/2 cup heavy cream, and 1 tablespoon of butter in a saucepan over low heat, stirring until smooth.
- Stir in the extra vanilla.
Serving
- When ready to serve, carefully remove the cheesecake from the springform pan.
- Drizzle generously with the hot fudge, top with whipped cream, chocolate shavings, and finish with maraschino cherries.
- Slice and enjoy the indulgence!
