Description
This Hot Fudge Sundae Brownie Cheesecake is a decadent dessert that combines the best of all worlds: a rich, fudgy brownie base, a creamy cheesecake layer, and a luscious hot fudge topping. It’s designed to be a show-stopping treat, perfect for special occasions or any time you want to indulge in something truly extraordinary. This dessert offers a delightful combination of textures and flavors that will leave everyone craving for more.
Ingredients:
Brownie Base:
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 tablespoons vegetable oil
- 1 large egg
- ½ teaspoon vanilla extract
- Pinch of salt
Cheesecake Layer:
- 32 oz (4 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
Hot Fudge Topping:
- ¾ cup semisweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon butter
Optional Toppings:
- Whipped cream
- Chopped nuts
- Extra fudge drizzle
- Chocolate shavings
Preparation:
Step 1: Prep the Pan
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly. Cut a circle of parchment paper to fit the bottom of the pan and place it inside to prevent sticking. This makes removing the cheesecake much easier.
Step 2: Make the Brownie Base
In a medium bowl, whisk together the melted butter, sugar, and vegetable oil until the mixture is smooth and well combined. Add the egg and vanilla extract, mixing until just incorporated. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Spread the thick brownie batter evenly into the prepared springform pan. Bake for 15–18 minutes. The brownie should be set in the center. Let it cool completely before adding the cheesecake layer.
Step 3: Whip Up the Cheesecake Batter
In a large bowl, beat the softened cream cheese and sugar together until the mixture is incredibly smooth and silky. This step is crucial for a lump-free cheesecake. Add the eggs one at a time, mixing gently after each addition. Be careful not to overmix; overmixing can incorporate too much air, which can cause the cheesecake to crack during baking. Blend in the sour cream and vanilla extract until the batter is creamy and lump-free.
Step 4: Bake the Cheesecake
Pour the cheesecake filling carefully over the cooled brownie base, smoothing the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until the center is mostly set but still has a slight jiggle. To prevent cracking, turn off the oven, crack the door slightly, and let the cheesecake cool gradually for 1 hour. This slow cooling helps the cheesecake set evenly. After the hour, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set.
Step 5: Make the Hot Fudge Topping
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove the saucepan from the heat and immediately add the chocolate chips and butter. Let it sit for a minute to soften the chocolate, then stir until the mixture is melted, smooth, and glossy. Let the hot fudge topping cool slightly before using; it will thicken as it cools.
Step 6: Assemble & Serve
Once the cheesecake is fully set, release it from the springform pan by running a thin knife around the edges if necessary. Carefully transfer the cheesecake to a serving plate. Pour the warm hot fudge sauce over the top of the cheesecake, allowing it to drip down the sides. For the ultimate sundae-style finish, garnish with whipped cream, chopped nuts, extra fudge drizzle, and chocolate shavings.
Why You’ll Love This Recipe
- Decadent Layers: The combination of a fudgy brownie base, creamy cheesecake filling, and rich hot fudge topping is irresistible.
- Impressive Presentation: This cheesecake looks stunning, making it perfect for special occasions.
- Versatile: Easy to customize with your favorite toppings.
Serving Suggestions:
- Serve chilled for the best texture and flavor.
- Offer a variety of toppings for guests to customize their slices.
- Pair with a scoop of vanilla ice cream for an extra indulgent treat.
Tips:
- For a cleaner slice, warm a long, sharp knife under hot water and dry it before each cut.
- If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper, but it may be more difficult to remove the cheesecake.
- Chill leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld together even more overnight!
- Add a caramel drizzle for a “brownie turtle cheesecake” twist.
Preparation Time: 30 minutes
Cook Time: 65-78 minutes
Total Time: 5 hours (including chilling time)
Nutrition Information:
(Note: Nutritional information is approximate and can vary based on specific ingredients and serving sizes.)
Calories: 650-750 per serving
Protein: 10-12g per serving
Sodium: 200-250mg per serving
Conclusion
The Hot Fudge Sundae Brownie Cheesecake is a truly exceptional dessert that brings together the best elements of brownies, cheesecakes, and sundaes. With its rich layers and customizable toppings, it’s a guaranteed crowd-pleaser that will impress everyone who tries it. Whether you’re celebrating a special occasion or simply want to indulge in a decadent treat, this cheesecake is the perfect choice.
Questions and Answers about This Recipe:
Q1: Can I make this cheesecake ahead of time?
A: Absolutely! In fact, it’s recommended. Making it a day in advance allows the flavors to meld together and the cheesecake to fully set, resulting in a better texture and taste.
Q2: Can I freeze this cheesecake?
A: Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Freeze for up to 2-3 months. Thaw it in the refrigerator overnight before serving.
Q3: Can I use a different type of chocolate for the hot fudge topping?
A: Yes, you can use dark chocolate, milk chocolate, or even white chocolate, depending on your preference. Just be sure to adjust the amount of sugar accordingly, as dark chocolate is less sweet than milk chocolate.
Q4: What can I do to prevent the cheesecake from cracking?
A: Cracking can be minimized by baking the cheesecake at a low temperature, avoiding overmixing the batter, and allowing it to cool slowly in the oven with the door ajar. Adding sour cream to the batter also helps to keep it moist and prevent cracking.
Q5: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour in the brownie base with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum or add it separately, as it helps to bind the ingredients together and provide structure.
