Hot Fudge Sundae Brownie Cheesecake: The Ultimate Indulgent Treat
Indulge in this Hot Fudge Sundae Brownie Cheesecake Recipe, a rich blend of brownie and cheesecake topped with hot fudge.
Equipment
- Springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Baking sheet
- Double boiler
Ingredients
Brownie Layer
- 1 box brownie mix or homemade brownie batter
- 1 cup butter unsalted, for brownie batter
- ½ cup cocoa powder high-quality
Cheesecake Layer
- 16 oz cream cheese room temperature
- ¾ cup sugar
- 2 large eggs add one at a time
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
Hot Fudge Sauce
- 1 cup heavy cream
- 1 cup chocolate chips
- ½ cup sugar
Toppings
- whipped cream for topping
- sprinkles for decoration
- maraschino cherries for garnish
Instructions
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the brownie layer by mixing the brownie batter as directed. Pour it into a greased springform pan and bake for 25 minutes. Let the brownie base cool completely.
- Make the cheesecake layer by beating cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and vanilla extract. Mix until creamy.
- Assemble by pouring the cheesecake batter over the cooled brownie base and smooth the top with a spatula.
- Bake the assembled cheesecake for 45 minutes, or until the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
- Warm the hot fudge sauce and drizzle it over the chilled cheesecake.
- Decorate with whipped cream, sprinkles, and maraschino cherries before serving.
Notes
Use room-temperature ingredients for better mixing. Store leftovers in the refrigerator for up to 5 days.
Nutrition
Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25g
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