Description
A decadent dessert featuring a rich brownie base topped with creamy cheesecake and drizzled with hot fudge, perfect for indulgence.
Ingredients
Scale
- Brownie Base
- 1 box brownie mix (18 ounces) or equivalent homemade brownie batter
- Eggs, oil, and water as specified on the brownie mix package
- 1/2 teaspoon espresso powder (optional, for intensified chocolate flavor)
- Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- Hot Fudge Topping
- 1 cup hot fudge sauce
- 1/2 cup semisweet chocolate chips (optional, for extra richness)
- Sundae Garnish
- Whipped cream, freshly whipped or canned
- Sprinkles, rainbow or chocolate
- Chopped nuts (pecans, walnuts, or peanuts)
- Maraschino cherries
- Additional hot fudge sauce for drizzling
Instructions
- Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- Mix brownie batter according to package directions, including espresso powder if using. Spread batter evenly in the prepared pan and bake for 20 to 25 minutes until mostly set but slightly underdone. Allow to cool slightly while preparing cheesecake filling.
- In a large bowl, beat cream cheese until smooth and fluffy. Add granulated sugar and continue mixing until fully combined.
- Add eggs one at a time, mixing well and scraping the bowl after each addition.
- Blend in sour cream, vanilla extract, and all-purpose flour. Pour the cheesecake filling over the cooled brownie base and smooth the surface with a spatula.
- Reduce oven temperature to 325°F. Place the springform pan in a larger roasting pan and add hot water around the sides to form a water bath. Bake for 55 to 65 minutes until edges are firm but the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Cool completely at room temperature, then refrigerate for 4 to 6 hours or overnight.
- Warm hot fudge sauce until just pourable. Spread evenly over the chilled cheesecake. Chill for an additional 20 minutes to allow the fudge layer to set.
- Pipe or dollop whipped cream decoratively along the cheesecake’s edge. Scatter sprinkles and chopped nuts over the whipped cream. Place a maraschino cherry atop each whipped cream swirl. Drizzle additional hot fudge over the finished cheesecake before serving.
Notes
- This dessert can be made a day in advance for best results.
- Make sure to let the cheesecake cool completely before adding the hot fudge to avoid melting.
- Feel free to customize the toppings according to your preferences.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg