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Hot Fudge Sundae Brownie Cheesecake

  • Author: Sally Thompson
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 30 minutes (includes cooling time)
  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings 1x

Description

This Hot Fudge Sundae Brownie Cheesecake is a decadent dessert that combines the best of chocolate and cheesecake. With a fudgy brownie base, a creamy cheesecake filling, and topped with hot fudge, whipped cream, and cherries, it’s a showstopper that will delight your taste buds with every bite.

Ingredients

Scale

For the 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
  • 1/2 teaspoon baking powder
  • 1/2 cup semi-sweet chocolate chips

For the Cheesecake Layer:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1/4 cup heavy cream

For the Hot Fudge Sauce:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon vanilla extract

For Topping:

  • 1 cup whipped cream
  • 2 maraschino cherries
  • 1/4 cup chocolate shavings (or chopped chocolate)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a springform pan and line the bottom with parchment paper.
  2. In a bowl, mix the melted butter and sugar. Stir in the eggs and vanilla extract until smooth. Add the flour, cocoa powder, salt, and baking powder, then stir in the chocolate chips. Pour the batter into the pan and bake for 20-25 minutes, until a toothpick comes out with a few crumbs. Let it cool.
  3. In a separate bowl, beat the softened cream cheese until smooth. Add sugar and vanilla, then beat in the eggs one at a time. Add sour cream and heavy cream, mixing until smooth.
  4. Pour the cheesecake mixture over the cooled brownie layer and bake at 325°F (163°C) for 55-60 minutes, until the center is set but slightly jiggly. Let it cool in the oven with the door ajar for 1 hour. Chill in the fridge for at least 4 hours or overnight.
  5. For the hot fudge sauce, melt the chocolate chips, heavy cream, and butter together, stirring until smooth. Stir in vanilla.
  6. Once the cheesecake is chilled, remove from the springform pan and drizzle with hot fudge sauce. Top with whipped cream, chocolate shavings, and maraschino cherries. Slice and enjoy!

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