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Hot Fudge Sundae Brownie Cheesecake Recipe

Hot Fudge Sundae Brownie Cheesecake Recipe
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★★★★★

4.7 from 14 reviews

Indulge in the ultimate dessert fusion with this Hot Fudge Sundae Brownie Cheesecake, featuring a rich brownie base topped with creamy cheesecake, finished off with warm hot fudge sauce and classic sundae toppings for a decadent treat that’s sure to impress.

Ingredients

Scale

Brownie Layer

  • 1 batch of brownie batter (from your favorite boxed mix or homemade using cocoa powder, melted chocolate, unsalted butter, sugar, eggs)

Cheesecake Layer

  • 16 oz (450 g) full-fat cream cheese, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120 g) sour cream (or Greek yogurt as substitute)
  • 1 tsp vanilla extract

Hot Fudge Sauce

  • 1/2 cup heavy cream
  • 1 cup semisweet chocolate chips
  • 2 tbsp granulated sugar
  • Optional: 1 tsp espresso or pinch of sea salt (to enhance chocolate flavor)

Toppings

  • Whipped cream
  • Sprinkles
  • Maraschino cherries
  • Optional: crushed nuts, fresh strawberries, chocolate shavings

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownie layer.
  2. Prepare Brownie Layer: Mix the brownie batter according to your chosen recipe or box instructions. Pour the batter into a greased 9-inch springform pan and bake for 25 minutes. Allow the brownie base to cool completely before proceeding.
  3. Make Cheesecake Layer: In a mixing bowl, beat the room-temperature cream cheese and sugar together until smooth. Add eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until the mixture is creamy and uniform.
  4. Assemble Layers: Pour the cheesecake batter over the cooled brownie base, smoothing the top gently with a spatula for an even layer.
  5. Bake Cheesecake: Place the springform pan on a baking sheet for stability. Bake in the preheated oven for 45 minutes, or until the center is slightly jiggly but mostly set. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
  6. Chill: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set fully.
  7. Prepare Hot Fudge Sauce: In a double boiler or heatproof bowl over simmering water, combine heavy cream, chocolate chips, and sugar. Stir until smooth and melted. Optionally, add espresso or sea salt to deepen the flavor.
  8. Add Hot Fudge and Decorate: Warm the hot fudge sauce slightly if needed. Drizzle generously over the chilled cheesecake. Top with whipped cream, sprinkles, and maraschino cherries. Add optional toppings as desired. Serve immediately and enjoy your decadent dessert!

Notes

  • Use high-quality cocoa powder and semisweet chocolate for the richest chocolate flavor.
  • Room-temperature cream cheese is essential for a smooth, lump-free cheesecake batter.
  • If using sour cream substitute, Greek yogurt is a great option but adds a slightly tangier taste.
  • Allowing the cheesecake to cool slowly in the oven helps prevent cracks.
  • Make the hot fudge sauce in advance and reheat gently before serving.
  • Customize toppings to personal taste: nuts add crunch, fresh fruit adds brightness.
  • If a springform pan is unavailable, use a deep cake pan lined with parchment paper for easier removal.

Nutrition

Keywords: brownie cheesecake, hot fudge, sundae dessert, layered cheesecake, chocolate dessert

Find it online: https://platedandproud.com/hot-fudge-sundae-brownie-cheesecake-recipe/