Hot Fudge Sundae Brownie Cheesecake (Print Version)
A lush dessert combining brownie, cheesecake, and hot fudge with classic sundae toppings.
# Ingredients:
→ Brownie base
01 -
1/2 cup unsalted butter
02 -
1 cup granulated sugar
03 -
2 large eggs
04 -
1 teaspoon vanilla extract
05 -
1/3 cup unsweetened cocoa powder
06 -
1/2 cup all-purpose flour
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon baking powder
→ Cheesecake filling
09 -
32 ounces cream cheese, softened
10 -
1 cup granulated sugar
11 -
1 cup sour cream
12 -
1 cup heavy cream
13 -
4 large eggs
14 -
2 teaspoons vanilla extract
→ Hot fudge topping
15 -
1 cup granulated sugar
16 -
1/2 cup unsweetened cocoa powder
17 -
1/4 cup unsalted butter
18 -
1/2 cup heavy cream
19 -
1/2 teaspoon vanilla extract
20 -
1 pinch salt
→ Garnishes
21 -
Whipped cream
22 -
Maraschino cherries
23 -
Crushed nuts
24 -
Chocolate shavings or sprinkles
# Steps:
01 -
Preheat oven to 350°F. Grease and line a 9-inch springform pan. Melt butter and stir in sugar until dissolved. Add eggs and vanilla, whisking until glossy. In a separate bowl, combine cocoa powder, flour, salt, and baking powder. Fold dry ingredients into wet mixture. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes, until set. Cool completely.
02 -
Reduce oven temperature to 325°F. In a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar and mix well. Incorporate sour cream and heavy cream, blending until uniform. Add eggs one at a time, mixing after each addition. Stir in vanilla extract. Pour cheesecake batter over the cooled brownie layer in the pan.
03 -
Place the springform pan in a roasting pan and add hot water until it reaches halfway up the sides. Bake cheesecake for 60 to 70 minutes until edges are set but the center jiggles slightly. Turn off oven and leave the cheesecake inside for 1 hour. Remove from oven and cool to room temperature, then refrigerate at least 4 hours or overnight.
04 -
In a saucepan, whisk together sugar, cocoa powder, and salt. Add butter and melt over medium heat, stirring gently. Pour in heavy cream and cook, whisking constantly, until smooth and glossy. Remove from heat and stir in vanilla extract. Allow fudge to cool slightly before use.
05 -
Spread the cooled hot fudge sauce evenly over the chilled cheesecake layer. Garnish with dollops of whipped cream, maraschino cherries, crushed nuts, and chocolate shavings or sprinkles as desired.
06 -
Run a sharp knife around the pan edge and release the springform sides. Slice and serve the cheesecake chilled, ensuring each portion includes brownie base, cheesecake layer, and hot fudge topping.
# Notes:
01 -
For the cleanest slices, dip your knife in hot water and wipe between cuts. Let the cheesecake chill thoroughly for optimal texture.