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Hot Fudge Sundae Brownie Cheesecake Recipe 🍫 Recipe

Hot Fudge Sundae Brownie Cheesecake Recipe 🍫 Recipe
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★★★★★

5.1 from 21 reviews

Indulge in the ultimate dessert with this Hot Fudge Sundae Brownie Cheesecake recipe. A decadent combination of a rich chocolate brownie base, creamy cheesecake layer, and luscious hot fudge sauce, topped with classic sundae favorites like whipped cream, sprinkles, and maraschino cherries. Perfect for special occasions or any time you crave an extraordinary treat.

Ingredients

Scale

Brownie Layer

  • 1 batch of your favorite brownie batter (homemade or boxed mix)
  • Unsalted butter for greasing the pan

Cheesecake Layer

  • 16 oz (450 g) full-fat cream cheese, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120 g) sour cream (or Greek yogurt as substitute)
  • 1 tsp vanilla extract

Hot Fudge Sauce

  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup granulated sugar
  • Optional: 1 tsp espresso or a pinch of sea salt

Toppings

  • Whipped cream
  • Sprinkles
  • Maraschino cherries
  • Optional: Crushed nuts, fresh strawberries, chocolate shavings

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the layers.
  2. Prepare the Brownie Layer: Mix your brownie batter as directed on the box or your homemade recipe. Grease a 9-inch springform pan with unsalted butter, pour in the batter evenly, and bake for 25 minutes. Once done, let the brownie base cool completely to room temperature.
  3. Make the Cheesecake Layer: In a mixing bowl, beat 16 oz (450 g) of room-temperature cream cheese with 3/4 cup (150 g) sugar until the mixture is smooth and creamy. Add 2 eggs one at a time, beating well after each addition. Then mix in 1/2 cup (120 g) sour cream and 1 tsp vanilla extract until fully incorporated and smooth.
  4. Assemble the Cheesecake: Pour the cheesecake batter gently over the cooled brownie base in the springform pan. Use a spatula to smooth the top evenly.
  5. Bake the Cheesecake: Place the springform pan on a baking sheet and bake for 45 minutes, or until the center is slightly jiggly but set. Turn off the oven, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
  6. Chill the Cheesecake: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set firmly and develop flavor.
  7. Prepare the Hot Fudge Sauce: In a double boiler or heatproof bowl over simmering water, combine 1 cup heavy cream, 1 cup chocolate chips, and 1/4 cup sugar. Stir until smooth and melted. Optionally, add 1 tsp espresso or a pinch of sea salt to enhance the chocolate flavor. Keep warm.
  8. Add Hot Fudge and Decorate: Drizzle the warm hot fudge sauce generously over the chilled cheesecake. Top with whipped cream, colorful sprinkles, and maraschino cherries. Add optional toppings like crushed nuts or chocolate shavings if desired.
  9. Serve and Enjoy: Slice the cheesecake and serve immediately to enjoy the perfect blend of brownie, cheesecake, and classic sundae flavors.

Notes

  • Use full-fat cream cheese for the best texture and richness in the cheesecake layer.
  • Allow the brownie base to cool completely before adding the cheesecake batter to prevent mixing layers.
  • If sour cream is unavailable, Greek yogurt is a good substitute that maintains tanginess and creaminess.
  • A springform pan is ideal, but a deep cake pan lined with parchment paper can also work.
  • To avoid cracks, cool the cheesecake gradually by leaving it in the turned-off oven before refrigeration.
  • Hot fudge sauce can be made ahead and kept warm, or store-bought fudge sauce can be used for convenience.
  • Customize toppings to your liking—nuts or fresh strawberries add a nice contrast to the richness.

Nutrition

Keywords: brownie cheesecake, hot fudge sundae, dessert recipe, layered cheesecake, chocolate dessert

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