Description
Indulge in this decadent Hot Fudge Sundae Brownie Cheesecake, featuring a rich fudgy brownie base topped with a creamy cheesecake layer. Finished with luscious hot fudge sauce and whipped cream, this dessert combines the best of two classic treats in one irresistible dish.
Ingredients
Scale
Brownie Base
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup sour cream
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Toppings
- Hot fudge sauce, for serving
- Whipped cream, for serving
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to prevent sticking and ensure easy removal of the cheesecake later.
- Make Brownie Batter: In a large bowl, combine the melted unsalted butter with the granulated sugar and brown sugar. Mix until well incorporated. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Add Dry Ingredients to Brownie Batter: Gradually sift in the all-purpose flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
- Pour Brownie Batter into Pan: Evenly spread the brownie batter into the prepared springform pan, ensuring a smooth, flat surface for the cheesecake layer.
- Prepare Cheesecake Mixture: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, eggs, vanilla extract, and sour cream. Mix well until all ingredients are fully combined and the mixture is smooth.
- Layer Cheesecake Mixture Over Brownie Base: Slowly pour the cheesecake filling over the brownie base in the springform pan, spreading gently to form an even layer.
- Bake the Cheesecake Brownie: Place the pan in the preheated oven and bake for 50-60 minutes or until the cheesecake is set but still slightly jiggly in the center. This ensures a creamy texture once cooled.
- Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about one hour to cool gradually. Then, transfer it to the refrigerator and chill for at least 4 hours or overnight to fully set.
- Serve: Before serving, top slices of the brownie cheesecake with warm hot fudge sauce and a generous dollop of whipped cream to complete the hot fudge sundae experience.
Notes
- Ensure cream cheese is softened to room temperature for a smooth, lump-free cheesecake layer.
- Do not overbake; the cheesecake should be slightly jiggly in the middle when taken out of the oven to avoid dryness.
- Using a springform pan is essential for easy removal of the cheesecake without damaging its layers.
- Allow the dessert to chill thoroughly for the best texture and sliceability.
- Feel free to add chopped nuts or chocolate chips to the brownie layer for added texture.
