Hot Fudge Sundae Brownie Cheesecake Recipe
Introduction
The Hot Fudge Sundae Brownie Cheesecake is a decadent dessert that combines rich brownie, creamy cheesecake, and classic sundae toppings. Perfect for any celebration or when you want to treat yourself, this layered delight brings together the best of chocolate and cream in every bite.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup hot fudge sauce, warmed
- 1 cup whipped cream (store-bought or homemade)
- ½ cup chopped nuts (optional)
- 12 maraschino cherries with stems
- Sprinkles (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to prevent sticking.
- Step 2: In a bowl, mix the melted butter, 1 cup granulated sugar, brown sugar, 4 eggs, and 1 teaspoon vanilla extract until smooth and well combined.
- Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Step 4: Pour the brownie batter into the prepared pan and bake for 25 minutes. Remove from the oven and let it cool slightly.
- Step 5: For the cheesecake layer, beat the softened cream cheese until smooth. Add ½ cup granulated sugar, 2 eggs, 1 teaspoon vanilla extract, and sour cream, mixing until fully combined.
- Step 6: Pour the cheesecake batter evenly over the cooled brownie layer. Reduce the oven temperature to 325°F (160°C) and bake for about 50 minutes, until the cheesecake is set but still slightly jiggly in the center.
- Step 7: Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool gradually for about an hour. Then refrigerate for at least four hours or overnight for best texture.
- Step 8: Before serving, top the cheesecake with warm hot fudge sauce, whipped cream, chopped nuts if using, maraschino cherries, and sprinkles for a fun, festive touch.
Tips & Variations
- Use room temperature cream cheese and eggs to achieve a smoother cheesecake layer without lumps.
- For a nut-free option, simply omit the chopped nuts or replace them with crushed cookies.
- Try adding a pinch of espresso powder to the brownie batter to enhance the chocolate flavor.
- Make your own hot fudge sauce for an extra homemade touch or use your favorite store-bought brand for convenience.
Storage
Store leftover cheesecake covered in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 15-20 seconds and add fresh hot fudge or whipped cream as desired. Avoid freezing as it can affect the texture of the cheesecake and brownie layers.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dessert ahead of time?
Yes, it’s best made a day ahead to allow the cheesecake layer to set fully. Refrigerate it overnight after baking for the best flavor and texture.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt or crème fraîche for a similar tangy flavor and creamy texture.
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Hot Fudge Sundae Brownie Cheesecake Recipe
- Total Time: 5 hours 35 minutes
- Yield: 12 servings 1x
Description
This decadent Hot Fudge Sundae Brownie Cheesecake combines the rich, fudgy texture of a classic brownie with a creamy cheesecake layer. Topped with warm hot fudge sauce, whipped cream, nuts, maraschino cherries, and optional sprinkles, this dessert delivers the perfect balance of chocolate indulgence and creamy sweetness, ideal for any special occasion or chocolate lover’s treat.
Ingredients
Brownie Layer
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 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
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Toppings
- 1 cup hot fudge sauce, warmed
- 1 cup whipped cream (store-bought or homemade)
- ½ cup chopped nuts (optional)
- 12 maraschino cherries with stems
- Sprinkles (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownie layer.
- Mix Brownie Wet Ingredients: In a bowl, combine the melted unsalted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk them together until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure there are no lumps.
- Make Brownie Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to form a fudgy brownie batter.
- Bake Brownie Layer: Pour the brownie batter into a greased 9-inch springform pan. Bake in the preheated oven for 25 minutes, then remove and allow to cool slightly.
- Prepare Cheesecake Batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Add in granulated sugar, eggs, vanilla extract, and sour cream, mixing until fully incorporated and smooth.
- Assemble and Bake Cheesecake Layer: Pour the cheesecake batter evenly over the cooled brownie layer. Reduce oven temperature to 325°F (160°C) and bake for approximately 50 minutes or until the cheesecake is set but still slightly jiggly in the center.
- Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually, which helps prevent cracking. After it reaches room temperature, refrigerate for at least four hours to fully set.
- Add Toppings and Serve: Before serving, warm the hot fudge sauce. Top the chilled brownie cheesecake with the warm hot fudge, whipped cream, chopped nuts if desired, maraschino cherries, and sprinkles to garnish.
Notes
- Allow the brownie layer to cool before adding the cheesecake batter to prevent mixing layers.
- Using a springform pan makes removing the cheesecake easier and cleaner.
- Letting the cheesecake cool gradually in the oven helps avoid cracks on the surface.
- You can prepare the brownie base a day ahead and refrigerate; add cheesecake and bake the following day.
- For a nut-free version, simply omit the chopped nuts.
- Use full-fat cream cheese for the best texture and flavor.
- Serve chilled for best slicing results, and enjoy at room temperature for maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownie cheesecake, hot fudge sundae dessert, chocolate dessert, layered cheesecake, chocolate brownie recipe, hot fudge sundae
