Heavenly Hot Fudge Sundae Brownie Cheesecake
Ingredients:
For the Brownie Layer:
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1 box of brownie mix (or homemade if you prefer)
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2 large eggs
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1/4 cup vegetable oil (or melted butter)
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1/4 cup water
For the Cheesecake Layer:
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2 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/4 cup sour cream (optional, but gives a nice tang)
For the Hot Fudge Sauce:
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1 cup heavy cream
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1 cup semi-sweet chocolate chips
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1/4 cup sugar
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2 tbsp unsalted butter
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1/2 tsp vanilla extract
Toppings (Optional):
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Whipped cream
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Maraschino cherries
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Chopped nuts (e.g., walnuts or pecans)
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Sprinkles
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Extra chocolate chips or hot fudge sauce
Directions:
1. Make the Brownie Layer:
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Preheat your oven to 350°F (175°C).
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In a mixing bowl, prepare the brownie mix according to the package instructions. Usually, this involves adding 2 large eggs, 1/4 cup of vegetable oil (or melted butter), and 1/4 cup of water. Stir until the mixture is smooth and well combined.
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Grease and flour a 9-inch springform pan (or you can use a 9-inch round cake pan if you don’t have a springform).
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Pour the brownie batter into the prepared pan and spread it evenly.
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Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean (a little fudgy is fine).
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Remove from the oven and let it cool completely.
2. Prepare the Cheesecake Layer:
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While the brownie layer is cooling, in a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2-3 minutes).
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Add in the sugar and beat until combined.
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Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and sour cream (if using) and mix until the cheesecake batter is smooth.
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Pour the cheesecake batter over the cooled brownie layer. Use a spatula to spread it out evenly.
3. Bake the Cheesecake:
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Place the pan in the oven and bake at 325°F (165°C) for 40-45 minutes, or until the edges are set but the center is still a little jiggly.
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Let it cool at room temperature for about an hour, then refrigerate it for at least 3 hours (or overnight) to set completely.
4. Make the Hot Fudge Sauce:
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In a medium saucepan, heat the heavy cream and sugar over medium heat, stirring occasionally.
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Once the mixture begins to simmer, add the semi-sweet chocolate chips and stir until completely melted and smooth.
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Stir in the butter and vanilla extract until fully incorporated. Remove from heat and let the sauce cool slightly. If it thickens too much, you can reheat it over low heat, adding a little more cream if needed.
5. Assemble the Sundae Brownie Cheesecake:
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Once the cheesecake has chilled, remove it from the refrigerator.
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Drizzle the warm hot fudge sauce generously over the top of the cheesecake.
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Add whipped cream around the edges (or in the center) and top with maraschino cherries, chopped nuts, sprinkles, or extra chocolate chips for added flair.
Serving:
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Slice the cheesecake into generous pieces and serve! Each bite will give you a layer of rich brownie, creamy cheesecake, and indulgent hot fudge. It’s like a sundae in cheesecake form!
Tips:
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For Extra Fudgy Brownies: If you prefer a thicker brownie layer, you can make your own homemade brownies instead of using a mix.
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Chill Time: Make sure to chill the cheesecake for several hours before serving. This helps it firm up and makes slicing much easier.
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Storage: Store leftovers in the fridge. You can also freeze individual slices for later!
Enjoy your Heavenly Hot Fudge Sundae Brownie Cheesecake—it’s a total crowd-pleaser!