Description
Hot Fudge Sundae Brownie Cheesecake is a rich layered dessert that combines a fudgy brownie base, ultra-creamy vanilla cheesecake, warm rivers of hot fudge, swirls of whipped cream, and cherries on top. It’s the kind of over-the-top treat that turns simple dessert time into a celebration and fits into so many moments: after an easy dinner, as part of fun breakfast ideas for a special brunch, when you need a quick breakfast style make-ahead option for guests, or anytime you’re hunting for an easy recipe, dessert food ideas, or even something more exciting than a basic healthy snack.
Ingredients
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon fine sea salt
16 ounces cream cheese, softened
2/3 cup granulated sugar for cheesecake
2 large eggs for cheesecake
1/2 cup sour cream
2 tablespoons all-purpose flour for cheesecake
1 teaspoon vanilla extract for cheesecake
1 1/2 cups hot fudge sauce, warmed but not hot
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract for whipped cream
1/2 cup chopped chocolate or chocolate shavings
8 to 10 maraschino cherries with stems
Instructions
1. Preheat the oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.
2. For the brownie layer, whisk together the melted butter and granulated sugar until glossy. Beat in the eggs and vanilla until slightly thickened.
3. Sift in the cocoa powder, flour, and salt, then gently fold just until no dry streaks remain. Spread the batter evenly into the prepared pan.
4. Bake the brownie layer until the top looks set and shiny but a toothpick in the center comes out with moist crumbs. Set aside to cool slightly while you prepare the cheesecake layer.
5. For the cheesecake, beat the cream cheese until completely smooth. Add the granulated sugar for cheesecake and mix until creamy.
6. Add the eggs for cheesecake one at a time, mixing on low speed just until combined after each addition. Blend in the sour cream, flour for cheesecake, and vanilla extract for cheesecake until the batter is smooth.
7. Pour the cheesecake batter gently over the warm brownie base and smooth the top. Tap the pan lightly on the counter to release any air bubbles.
8. Bake until the edges of the cheesecake are set and the center still jiggles slightly when you nudge the pan.
9. Turn off the oven, crack the door, and let the cheesecake rest inside for about 30 minutes, then remove and cool to room temperature.
10. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, until completely cold and firm.
11. Once chilled, warm the hot fudge sauce until thick but pourable. Remove the sides of the springform pan and place the cheesecake on a serving plate.
12. Slowly pour the hot fudge over the top of the cheesecake, nudging it toward the edges so it drips down the sides.
13. Whip the heavy cream with powdered sugar and vanilla extract for whipped cream until soft peaks form. Pipe or spoon the whipped cream over the fudge-topped cheesecake.
14. Sprinkle chopped chocolate or chocolate shavings over the whipped cream and garnish with maraschino cherries.
15. Slice with a sharp knife, wiping the blade between cuts, and serve chilled.
Notes
For the best texture and clean layers, make sure the cheesecake is fully cooled and well chilled before adding the warm hot fudge; if the cake is even slightly warm, the fudge can slide off and the cheesecake may not slice neatly.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 52
- Sodium: 320
- Fat: 42
- Saturated Fat: 25
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 60
- Fiber: 2
- Protein: 8
- Cholesterol: 145
Keywords: hot fudge sundae brownie cheesecake, brownie bottom cheesecake, sundae dessert, easy recipe, dessert ideas