Heavenly Hot Fudge Sundae Brownie Cheesecake

Step-by-Step Instructions

1. Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
2. In a large bowl, combine the melted butter and sugar, mixing until well integrated.
3. Add eggs one by one, ensuring they’re fully incorporated after each addition.
4. In another bowl, sift together the flour, cocoa powder, and salt. Gradually add this to your wet ingredients, mixing until just combined.
5. Pour this brownie batter into your prepared springform pan and bake for 25 minutes, until the edges are firm but the center still slightly soft. Once baked, remove from the oven and let it cool for a bit.
6. In a separate bowl, beat the softened cream cheese and sugar until smooth. Incorporate the eggs one at a time, mixing well. Finally, blend in the sour cream and vanilla extract.
7. Pour the cream cheese mixture over the cooled brownie layer in the pan.
8. Return to the oven and bake for an additional 40-45 minutes, until the cheesecake layer is set but still slightly jiggly at the center.
9. After baking, cool the cheesecake to room temperature, then refrigerate for at least 4 hours, or overnight for the best texture.
10. When ready to serve, warm the hot fudge sauce and generously drizzle it over the cheesecake. Add whipped cream, maraschino cherries, and chopped nuts as desired.

Best Ways to Enjoy It

When it comes to serving this Heavenly Hot Fudge Sundae Brownie Cheesecake, presentation can elevate the experience. Serve it on elegant dessert plates alongside fresh berries for a lovely contrast to the rich flavors, or pair it with a scoop of vanilla ice cream for that extra indulgence. A sprinkle of nuts not only adds texture but also a delightful crunch that complements the creaminess of the cheesecake.

Keeping Leftovers Fresh

To keep your cheesecake fresh, store any leftovers in an airtight container in the refrigerator for up to 5 days. If you’re looking to freeze portions, wrap individual slices tightly in plastic wrap and then in aluminum foil. This way, they can last up to three months in the freezer. Just remember, any frozen cheesecake should be thawed in the fridge overnight before serving.

Helpful Cooking Tips

• Use room temperature ingredients: Ensure your cream cheese and eggs are at room temperature to create a smooth cheesecake batter.
• Don’t overmix: When combining the cheesecake mixture, mix just until everything is combined to avoid incorporating too much air, which can lead to cracks.
• Water bath method: For an ultra-smooth cheesecake texture, try baking the cheesecake in a water bath. Wrap the outside of the springform pan in foil to prevent leaks and place it in a shallow pan filled with water.

Creative Twists

Feel free to experiment with different flavors! You could add peppermint extract for a holiday twist or caramel sauce for an added layer of indulgence. For a fruity touch, why not swirl in some raspberry puree or chopped strawberries into the cheesecake batter? And if you’re looking for a lighter version, consider using reduced-fat cream cheese.

FAQs

How long does it take to prepare the Heavenly Hot Fudge Sundae Brownie Cheesecake?
Preparation takes about 20 minutes, followed by baking time totaling around 1 hour and cooling/refrigeration time of at least 4 hours or overnight.

Can I use a different type of chocolate in the brownie layer?
Absolutely! You can use dark chocolate or even white chocolate for a unique flavor twist, just adjust the quantity to maintain the consistency.

Is it safe to freeze cheesecake?
Yes, cheesecake freezes well if properly wrapped. Thaw it in the fridge overnight before serving for the best taste and texture.

By following this guide, you’ll be well on your way to crafting an unforgettable dessert that will surely impress everyone at your table!

Heavenly Hot Fudge Sundae Brownie Cheesecake

This decadent cheesecake combines rich, fudgy brownies and smooth cheesecake, topped with luxurious hot fudge. Perfect for special occasions or a sweet indulgence.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 4 hours hrs 5 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Brownie Layer

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 1/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Cheesecake Layer

• 16 oz cream cheese, softened Room temperature for smooth mixing
• 2/3 cup granulated sugar
• 2 large eggs Room temperature
• 1/2 cup sour cream Can substitute with Greek yogurt
• 1 teaspoon vanilla extract

Toppings

• 1 cup hot fudge sauce Warm before serving
• Whipped cream, for topping
• Maraschino cherries, for garnish
• Chopped nuts, optional Adds texture

Method

 

Preparation

1. Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
2. In a large bowl, combine the melted butter and sugar, mixing until well integrated.
3. Add eggs one by one, ensuring they’re fully incorporated after each addition.
4. In another bowl, sift together the flour, cocoa powder, and salt. Gradually add this to your wet ingredients, mixing until just combined.
5. Pour this brownie batter into your prepared springform pan and bake for 25 minutes, until the edges are firm but the center still slightly soft. Once baked, remove from the oven and let it cool.

Cheesecake Layer

1. In a separate bowl, beat the softened cream cheese and sugar until smooth.
2. Incorporate the eggs one at a time, mixing well. Finally, blend in the sour cream and vanilla extract.
3. Pour the cream cheese mixture over the cooled brownie layer in the pan.

Baking

1. Return to the oven and bake for an additional 40-45 minutes, until the cheesecake layer is set but still slightly jiggly at the center.
2. After baking, cool the cheesecake to room temperature, then refrigerate for at least 4 hours, or overnight for the best texture.

Serving

1. When ready to serve, warm the hot fudge sauce and generously drizzle it over the cheesecake.
2. Add whipped cream, maraschino cherries, and chopped nuts as desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Wrap individual slices tightly in plastic wrap and aluminum foil for freezing, lasting up to three months.