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
Scale
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
