Hot Fudge Sundae Brownie Cheesecake Recipe
This indulgent Hot Fudge Sundae Brownie Cheesecake combines a rich, fudgy brownie base with a creamy cheesecake layer, topped with luscious hot fudge sauce, whipped cream, chocolate chunks, and maraschino cherries. Perfect for lovers of decadent desserts, this recipe features a perfect balance of textures and flavors, baked to perfection and served chilled for an irresistible treat.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Base
- 1 box brownie mix
- 2 tablespoons butter (for brownie mix, substituting oil)
Cheesecake Layer
- 16 ounces cream cheese, softened
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Fudge Topping
- 0.5 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Garnish
- 1 cup whipped cream
- 0.25 cup chocolate chunks or shavings
- 12 maraschino cherries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to ensure the brownie base doesn’t stick.
- Make Brownie Base: Prepare the brownie mix according to the package directions, substituting 2 tablespoons of butter for oil to add richness. Pour the batter into the greased pan and bake for 22-25 minutes. Remove and cool completely.
- Prepare Cheesecake Layer: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in 1 teaspoon vanilla extract. Pour this mixture evenly over the cooled brownie base.
- Bake Cheesecake: Lower the oven temperature to 325°F (163°C). Bake the cheesecake layer for 35-38 minutes or until the center is set. Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight for best results.
- Make Hot Fudge Topping: In a saucepan, heat the heavy cream until it just starts simmering. Remove from heat and immediately stir in the semi-sweet chocolate chips until fully melted and smooth. Add butter and vanilla extract, stirring until the sauce is glossy. Let the fudge cool slightly before use.
- Assemble Topping: Pour the warm fudge sauce over the chilled cheesecake, spreading it evenly across the surface.
- Garnish: Decorate the top with piped whipped cream, sprinkle chocolate chunks or shavings, and place maraschino cherries evenly on top for a classic sundae look.
- Serve: Use a warm knife to slice the cheesecake neatly and serve chilled to enjoy the perfect blend of textures and flavors.
Notes
- Make sure the brownie base is completely cooled before adding the cheesecake layer to prevent blending of layers.
- Chilling the cheesecake overnight improves texture and flavor.
- A warm knife helps cut cleaner slices without cracking the cheesecake.
- You can substitute semi-sweet chocolate with dark chocolate for a richer fudge topping.
- For a thicker fudge, reduce the amount of heavy cream slightly.
Keywords: brownie cheesecake, hot fudge sundae, dessert, chocolate fudge, cheesecake recipe, rich dessert
