Hot Fudge Sundae Brownie Cheesecake
A delightful treat that combines rich fudgy layers of cheesecake and brownies, topped with luscious hot fudge, whipped cream, and festive cherries. Perfect for celebrations and sweet cravings.
Ingredients
Brownie Base
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract for brownie layer
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup granulated sugar for cheesecake layer
- 2 large eggs for cheesecake layer
- ½ cup sour cream can substitute with Greek yogurt
- 1 teaspoon vanilla extract for cheesecake layer
Toppings
- 1 cup hot fudge sauce warmed
- 1 cup whipped cream store-bought or homemade
- ½ cup chopped nuts optional
- 12 pieces maraschino cherries with stems
- to taste none sprinkles optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, combine melted butter, granulated sugar, and brown sugar. Add the eggs one at a time, mixing well. Stir in the vanilla extract.
- Add flour, cocoa powder, baking powder, and salt, mixing until smooth. Pour the batter into the prepared pan and spread evenly.
Cheesecake Layer
- In a separate bowl, beat the softened cream cheese until creamy. Gradually add granulated sugar and incorporate eggs one at a time, mixing gently.
- Add the vanilla extract and sour cream, blending until smooth. Pour this mixture over the brownie layer, spreading evenly.
Baking
- Bake for about 50-60 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs.
- Allow to cool at room temperature before refrigerating for at least 4 hours, preferably overnight.
Assembly
- Once chilled, drizzle the warmed hot fudge sauce over the cheesecake. Top with whipped cream, sprinkle with nuts if desired, and crown with maraschino cherries. Finish with sprinkles for a festive touch.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 2 months; wrap individual slices tightly and thaw in the fridge before enjoying. Ensure cream cheese is at room temperature for smooth texture and avoid overmixing cheesecake batter to prevent cracks.