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Hot Fudge Sundae Brownie Cheesecake Recipe

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★★★★★

4.5 from 59 reviews

This Hot Fudge Sundae Brownie Cheesecake combines the rich, fudgy texture of a classic brownie base with a creamy cheesecake layer, topped with a luscious hot fudge sauce, whipped cream, chocolate chunks, and maraschino cherries. Perfect for dessert lovers seeking an indulgent treat that brings together the best of brownies and cheesecake in one decadent dish.

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 (for cheesecake)

Fudge Topping

  • 0.5 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract (for fudge topping)

Garnish

  • 1 cup whipped cream
  • 0.25 cup chocolate chunks or shavings
  • 12 maraschino cherries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly to ensure easy removal of the cheesecake later.
  2. Make and Bake Brownie Base: Prepare the brownie mix according to the package directions, using 2 tablespoons of butter instead of oil to enrich the flavor and texture. Pour the brownie batter into the prepared pan and bake for 22-25 minutes until set. Once baked, allow it to cool completely before proceeding.
  3. Prepare Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth texture. Stir in the 1 teaspoon of vanilla extract for added flavor. Pour this cheesecake mixture evenly over the cooled brownie base.
  4. Bake Cheesecake Layer: Reduce the oven temperature to 325°F (163°C). Bake the layered dessert for 35-38 minutes, or until the cheesecake center is set but still slightly jiggly. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or preferably overnight for best results.
  5. Prepare Hot Fudge Sauce: In a saucepan, heat the heavy cream until it begins to simmer. Remove from heat and immediately stir in the semi-sweet chocolate chips until fully melted and smooth. Add 2 tablespoons of butter and 1 teaspoon of vanilla extract, stirring until the sauce is glossy and well combined. Allow the fudge to cool slightly to thicken.
  6. Assemble Topping: Pour the warm fudge sauce evenly over the chilled cheesecake, spreading it gently to cover the surface.
  7. Garnish: Decorate the top with piped whipped cream, sprinkle chocolate chunks or shavings, and place maraschino cherries evenly across the cake for a classic sundae presentation.
  8. Serve: For clean slices, warm a knife under hot water and wipe dry before cutting. Serve the Hot Fudge Sundae Brownie Cheesecake chilled for the best texture and flavor.

Notes

  • Ensure the brownie base is fully cooled before adding the cheesecake layer to prevent mixing.
  • Chilling the cheesecake overnight enhances texture and flavor.
  • Use a warm knife for slicing to achieve clean cuts without cracking the cheesecake.
  • Substitute semi-sweet chocolate chips with dark or milk chocolate if desired.
  • This dessert is best served chilled but can be stored in the refrigerator covered for up to 3 days.

Keywords: Hot fudge sundae, brownie cheesecake, dessert, chocolate fudge topping, whipped cream, maraschino cherries, rich cheesecake, chocolate dessert

Find it online: https://thehungrymason.com/hot-fudge-sundae-brownie-cheesecake-recipe/