Description
This Ultimate Hot Fudge Sundae Brownie Cheesecake combines a rich chocolate brownie base with a velvety cream cheese layer, topped with warm hot fudge sauce and classic sundae toppings for an indulgent and crowd-pleasing dessert.
Ingredients
Scale
Brownie Layer
- Your favorite boxed brownie mix or homemade brownie batter
- Unsalted butter (as required by the brownie recipe)
- High-quality cocoa powder (if making from scratch)
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
- Heavy cream
- Chocolate chips
- Sugar
- Optional: splash of espresso or pinch of sea salt
Toppings
- Whipped cream
- Sprinkles
- Maraschino cherries
- Optional: crushed nuts, fresh strawberries, chocolate shavings
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the brownie and cheesecake layers.
- Prepare Brownie Layer: Mix your brownie batter according to the package instructions or your homemade recipe. Pour the batter into a greased 9-inch springform pan. Bake for 25 minutes, then remove and let cool completely to set the base for the cheesecake layer.
- Make Cheesecake Layer: In a large mixing bowl, beat 16 oz of room-temperature cream cheese with 3/4 cup sugar until smooth. Add 2 eggs one at a time, ensuring each is incorporated before adding the next. Blend in 1/2 cup sour cream and 1 tsp vanilla extract until the mixture is creamy and smooth.
- Assemble: Pour the cheesecake batter evenly over the cooled brownie base in the springform pan. Use a spatula to smooth the surface for an even layer.
- Bake Cheesecake: Place the pan on a baking sheet and bake for 45 minutes. The cheesecake should have a slight jiggle in the center when done. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set properly and develop flavors.
- Prepare Hot Fudge Sauce: Warm your hot fudge sauce either store-bought or homemade (heat heavy cream with chocolate chips and sugar in a double boiler until smooth). Add espresso or sea salt if desired to enhance flavor.
- Add Hot Fudge and Decorate: Drizzle the warmed hot fudge sauce generously over the chilled cheesecake. Top with whipped cream, sprinkles, and maraschino cherries. Add optional toppings like crushed nuts, fresh strawberries, or chocolate shavings to personalize your sundae cheesecake.
- Serve: Slice carefully using a clean, wiped knife between cuts for neat presentation. Serve chilled with a cold glass of milk or a hot cup of coffee for the ultimate indulgence.
Notes
- Use room-temperature cream cheese and eggs for smoother cheesecake batter.
- If hot fudge sauce is too thick, thin with a splash of milk or cream.
- Do not overbake the cheesecake; it should retain a slight jiggle in the center when done.
- Line the springform pan with parchment paper for easier removal.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze individual slices wrapped in plastic wrap for up to 2 months; thaw overnight in fridge before serving.
- Try variations like gluten-free brownie mix or adding peppermint extract for holiday flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 450
- Sugar: 35g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: brownie cheesecake, hot fudge sundae, chocolate dessert, layered cheesecake, rich chocolate dessert, homemade hot fudge sauce
