Description
Indulge in the decadent layers of this Hot Fudge Sundae Brownie Cheesecake, combining a rich fudgy brownie base, creamy cheesecake center, and a luscious homemade hot fudge topping. Finished with optional whipped cream, maraschino cherries, nuts, and chocolate shavings, this elegant dessert is perfect for any special occasion or to satisfy your chocolate cravings.
Ingredients
Scale
Brownie Layer
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Cheesecake Layer
- 32 oz (4 packages) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240ml) sour cream
- 1 cup (240ml) heavy cream
- 4 large eggs
- 2 tsp vanilla extract
Hot Fudge Topping
- 1 cup (200g) granulated sugar
- 1/2 cup (45g) unsweetened cocoa powder
- 1 pinch salt
- 1/4 cup (60g) unsalted butter
- 1/2 cup (120ml) heavy cream
- 1/2 tsp vanilla extract
Optional Garnishes
- Whipped cream
- Maraschino cherries
- Crushed nuts
- Chocolate shavings or sprinkles
Instructions
- Prepare Brownie Layer: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper. Melt the butter and stir in the sugar until combined. Beat in the eggs one at a time, then add vanilla extract. In a separate bowl, sift together cocoa powder, flour, salt, and baking powder. Gradually mix the dry ingredients into the wet mixture. Spread the batter evenly into the prepared pan and bake for 20–25 minutes until set. Allow the brownie layer to cool completely.
- Make Cheesecake Batter: Reduce oven temperature to 325°F (163°C). Beat the softened cream cheese until smooth and creamy. Add sugar and continue beating. Mix in sour cream and heavy cream until fully incorporated. Beat in eggs one at a time, ensuring each is blended well before adding the next. Finally, stir in vanilla extract. Pour the cheesecake batter evenly over the cooled brownie layer.
- Bake Cheesecake: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform to create a water bath. Bake the cheesecake for 60–70 minutes until the edges are set but the center still jiggles slightly when shaken. Let the cheesecake cool for 1 hour inside the oven (turned off), then refrigerate for at least 4 hours or overnight for best results.
- Prepare Hot Fudge Sauce: In a medium saucepan, combine sugar, cocoa powder, and a pinch of salt. Add butter and melt the mixture over medium heat while stirring continuously. Once melted, whisk in heavy cream and continue cooking until the sauce is smooth, thick, and glossy. Remove from heat and stir in vanilla extract. Allow the fudge to cool slightly before using.
- Assemble Dessert: Spread the cooled hot fudge sauce evenly over the chilled cheesecake. Garnish the top with whipped cream, maraschino cherries, crushed nuts, and chocolate shavings or sprinkles as desired to mimic a classic sundae look.
- Serve: Slice the cheesecake carefully and serve chilled. Enjoy the harmonious layers of fudgy brownie, creamy cheesecake, and rich hot fudge with your favorite sundae toppings.
Notes
- Ensure the cream cheese is at room temperature for a smooth cheesecake batter.
- Do not overbake the cheesecake; it should be a bit jiggly in the center when done to prevent cracking and maintain creaminess.
- The water bath prevents the cheesecake from drying and cracking by providing gentle, even heat.
- Allow the cheesecake to chill thoroughly to set properly before adding the hot fudge topping.
- Customize garnishes to your preference or leave them off for a simpler presentation.
- Use high-quality cocoa powder and chocolate for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownie cheesecake, hot fudge sundae, chocolate dessert, layered cheesecake, homemade hot fudge
