Here’s a detailed recipe for a Heavenly Hot Fudge Sundae Brownie Cheesecake. It’s a decadent dessert that combines the rich flavors of brownies, cheesecake, and hot fudge sundae toppings. Perfect for anyone with a sweet tooth!
Heavenly Hot Fudge Sundae Brownie Cheesecake
Ingredients:
For the Brownie Layer:
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1 box of brownie mix (plus ingredients as directed on the box—usually eggs, oil, and water)
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1/2 cup chocolate chips (optional, for extra richness)
For the Cheesecake Layer:
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3 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 tsp vanilla extract
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1 cup sour cream
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1/4 cup heavy cream
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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2 tbsp unsalted butter
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1/4 cup light corn syrup
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1 tsp vanilla extract
For the Toppings:
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1/2 cup chopped nuts (like pecans or walnuts)
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2 cups whipped cream (either homemade or store-bought)
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Maraschino cherries (optional, for garnish)
Instructions:
1. Prepare the Brownie Layer:
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Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
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In a large bowl, prepare the brownie mix according to the instructions on the box. Stir in chocolate chips if desired.
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Pour the brownie batter into the prepared springform pan and spread it evenly.
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Bake according to the box instructions (usually around 20-25 minutes). The brownie should be set but not completely cooked through since it will bake further with the cheesecake layer on top. Let the brownie cool slightly while you prepare the cheesecake layer.
2. Prepare the Cheesecake Layer:
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In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
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Gradually add in the sugar and beat until well combined.
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Add the eggs one at a time, beating after each addition. Mix in the vanilla extract.
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Once the eggs are fully incorporated, fold in the sour cream and heavy cream to give the cheesecake a smooth, rich texture.
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Pour the cheesecake batter over the brownie layer in the springform pan. Use a spatula to spread it evenly.
3. Bake the Cheesecake:
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Place the pan in the oven and bake at 325°F (163°C) for 45-50 minutes, or until the center of the cheesecake is set but still slightly jiggly. It should not be completely firm.
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Turn off the oven, crack the oven door slightly, and let the cheesecake cool for about 1 hour. This will help prevent cracking.
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After 1 hour, remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
4. Prepare the Hot Fudge Sauce:
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In a medium saucepan, combine the heavy cream, chocolate chips, butter, and corn syrup.
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Heat over medium-low heat, stirring constantly until the chocolate is fully melted and the sauce is smooth and thickened, about 5 minutes.
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Remove from heat and stir in the vanilla extract. Set aside to cool to room temperature.
5. Assemble the Sundae Brownie Cheesecake:
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Once the cheesecake has chilled and is firm, carefully remove it from the springform pan.
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Drizzle a generous amount of hot fudge sauce over the cheesecake.
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Top with whipped cream, spreading it around the edges and in the center for a fluffy look.
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Sprinkle with chopped nuts and add maraschino cherries for garnish, if desired.
6. Serve:
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Slice and serve your Heavenly Hot Fudge Sundae Brownie Cheesecake chilled. You can serve with extra hot fudge sauce on the side for those who want an extra indulgent treat!
Tips:
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Brownie Layer Texture: If you like your brownie layer a bit more cake-like, you can add an extra egg or reduce the oil slightly in the brownie mix.
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Cheesecake Consistency: If you prefer a firmer cheesecake, you can bake it a bit longer. Just make sure the center is still slightly jiggly when you remove it from the oven.
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Hot Fudge Sauce: The hot fudge sauce can be made in advance and stored in the fridge for up to a week. Just reheat before drizzling on the cheesecake.