Hot Fudge Sundae Brownie Cheesecake is an indulgent dessert that artfully combines three classic treats into one decadent creation. This dessert begins with a rich, chocolatey brownie crust that serves as a robust and fudgy foundation. Topped with a creamy, velvety cheesecake layer, it creates a delightful contrast in textures, merging the dense, moist brownie with the smooth, airy cheesecake.
The cheesecake layer is luxuriously creamy, thanks to a blend of rich cream cheese, sour cream, and heavy cream. It’s subtly sweetened and enhanced with a touch of vanilla, resulting in a flavor profile that perfectly complements the deep, chocolatey notes of the brownie base. As the cheesecake bakes, it sets to a perfect consistency, creating a harmonious layer that melds beautifully with the brownie underneath.
The crowning glory of this dessert is the decadent hot fudge sauce. Made with heavy cream and semi-sweet chocolate, the sauce is smooth, glossy, and rich, with a sweet and slightly tangy edge from the corn syrup and a touch of vanilla. Drizzled generously over the chilled cheesecake, the hot fudge sauce adds a luscious, gooey layer that cascades down the sides, creating an irresistible visual appeal and an even more irresistible taste.
To finish, the Hot Fudge Sundae Brownie Cheesecake is often garnished with whipped cream, maraschino cherries, and, if desired, a sprinkle of crushed nuts. This final touch not only adds to the dessert’s aesthetic appeal but also provides a satisfying crunch that contrasts with the creamy and fudgy layers.
This dessert is a show-stopper, perfect for special occasions, gatherings, or whenever you want to indulge in a rich and satisfying treat. Each bite offers a delightful mix of textures and flavors, making it a memorable and enjoyable dessert experience for chocolate lovers and cheesecake enthusiasts alike.
Ingredients:
For the Brownie Crust:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese (room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
For the Hot Fudge Sauce:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For Topping:
- Whipped cream
- Maraschino cherries
- Crushed nuts (optional)
Instructions:
- Prepare the Brownie Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
- In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, cocoa powder, and salt.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix in the flour until just combined.
- Spread the brownie batter evenly in the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool completely.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth and creamy.
- Gradually add the sugar, beating until combined.
- Mix in the vanilla extract.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Add the sour cream and heavy cream, mixing until smooth.
- Pour the cheesecake batter over the cooled brownie crust.
- Bake the Cheesecake:
- Bake the cheesecake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the center is set and the edges are lightly golden.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, remove from the oven and refrigerate for at least 4 hours, or overnight.
- Make the Hot Fudge Sauce:
- In a medium saucepan, combine the heavy cream, chocolate chips, sugar, corn syrup, and salt.
- Cook over medium heat, stirring constantly, until the mixture is smooth and the chocolate is fully melted.
- Remove from heat and stir in the vanilla extract. Let it cool slightly.
- Assemble and Serve:
- Before serving, drizzle the hot fudge sauce over the chilled cheesecake.
- Top with whipped cream, maraschino cherries, and crushed nuts if desired.
Tips:
- Cool Completely: Allow the brownie crust to cool completely before adding the cheesecake batter to prevent melting and mixing of layers.
- Avoid Cracks: To prevent cracks in the cheesecake, bake it at a lower temperature and let it cool gradually in the oven.
- Chill Time: For the best texture, chill the cheesecake for at least 4 hours or overnight to ensure it’s fully set and flavors are well-developed.
- Warm Fudge Sauce: Gently reheat the hot fudge sauce before drizzling if it has thickened too much after cooling.
Enjoy this decadent Hot Fudge Sundae Brownie Cheesecake, a rich and indulgent dessert that combines the best elements of brownies, cheesecake, and hot fudge sundaes!
