Hot Fudge Sundae Brownie Cheesecake
Indulge in this rich and decadent Hot Fudge Sundae Brownie Cheesecake, featuring layers of chocolate brownie, creamy cheesecake, and luscious hot fudge sauce.
Ingredients
For the Brownie Layer
- 1 cup unsalted butter Melted for a rich, buttery flavor.
- 2 cups granulated sugar Sweetness to balance the cocoa.
- 4 large eggs Adds moisture and richness.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- 1 cup all-purpose flour The base for your brownies.
- 1 cup unsweetened cocoa powder The star ingredient for that chocolatey goodness.
- 1/2 teaspoon salt Balances the sweetness.
For the Cheesecake Layer
- 16 oz cream cheese, softened The creamy base for the cheesecake.
- 1 cup granulated sugar Sweetness for the cheesecake.
- 3 large eggs Provides structure.
- 1 teaspoon vanilla extract For flavor.
- 1/4 cup sour cream Adds creaminess and tang.
For the Hot Fudge Sauce
- 1 cup heavy cream For a luscious sauce.
- 1 cup semi-sweet chocolate chips The key to a rich fudge.
- 1/4 cup corn syrup For that glossy finish.
- 1 teaspoon vanilla extract Enhances the chocolate flavor.
Optional Toppings
- Whipped cream
- Cherries
- Chopped nuts
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray or line it with parchment paper.
Make the Brownie Layer
- Melt the butter in a saucepan over low heat until silky.
- In a large bowl, combine melted butter and sugar. Stir in eggs and vanilla until smooth. Gradually add flour, cocoa powder, and salt; mix until well combined.
- Pour the brownie batter into the prepared springform pan and bake for 25 minutes. The edges should look set while the center remains slightly soft.
Prepare the Cheesecake Layer
- In a mixing bowl, beat softened cream cheese until smooth and creamy.
- Gradually add sugar, mixing thoroughly. Add eggs one at a time, mixing until just combined. Stir in vanilla and sour cream.
- Pour the cheesecake mixture over the baked brownie layer, spreading it evenly.
Bake the Cheesecake
- Bake for an additional 30-35 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Make the Hot Fudge Sauce
- In a saucepan, combine heavy cream, chocolate chips, corn syrup, and vanilla.
- Stir over medium heat until the chocolate melts and the sauce is beautifully smooth.
Cool and Serve
- Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 2 hours before serving.
- Before serving, drizzle with hot fudge sauce and add whipped cream, cherries, or nuts as desired.
Notes
Store cut portions in airtight containers for up to 5 days in the refrigerator. Freeze individual slices for up to three months. To reheat, let sit at room temperature or microwave for a few seconds.