Hot Fudge Sundae Brownie Cheesecake
A decadent dessert combining fudgy brownies, creamy cheesecake, and indulgent hot fudge, perfect for any occasion.
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!
Notes
For the best results, make sure all 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 to prevent cracks.