Description
Indulge in the rich and decadent Hot Fudge Sundae Brownie Cheesecake, a perfect layered dessert featuring a fudgy brownie base topped with creamy cheesecake and finished with warm hot fudge, crunchy nuts, and classic sundae toppings. This American-style baked dessert is ideal for special occasions or when you want to treat yourself to a delightful combination of textures and flavors.
Ingredients
Scale
Brownie Layer:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cheesecake Layer:
- 16 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Toppings:
- 1 cup hot fudge sauce (store-bought or homemade)
- 1/2 cup chopped peanuts or walnuts
- Whipped cream
- Maraschino cherries (optional)
- Rainbow sprinkles (optional)
Instructions
- Prepare the oven and pan: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides to ensure easy removal of the dessert.
- Make the brownie base: In a large bowl, whisk together the melted butter and granulated sugar until combined. Add in the eggs and vanilla extract, mixing until smooth. Stir in the cocoa powder, all-purpose flour, salt, and baking powder just until combined. Pour the brownie batter evenly into the prepared pan. Bake for 18 to 20 minutes, or until the top is set but still slightly underbaked.
- Prepare the cheesecake layer: While the brownie base is baking, beat the softened cream cheese in a mixing bowl until smooth and creamy. Gradually add the sugar and beat until blended. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor.
- Bake the layered cheesecake: Remove the brownie base from the oven and carefully pour the cheesecake mixture over it, smoothing the surface. Return the pan to the oven and bake for an additional 40 to 45 minutes, or until the cheesecake center is mostly set with a slight jiggle when shaken gently.
- Cool and chill: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes to prevent cracking. Then refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
- Serve and garnish: Before serving, gently warm the hot fudge sauce and pour it evenly over the chilled cheesecake. Garnish with chopped nuts, whipped cream, maraschino cherries, and rainbow sprinkles as desired for that classic sundae experience.
Notes
- Allow the cheesecake to chill completely before adding hot fudge sauce to avoid melting the dessert.
- You can prepare this dessert in advance and store it in the freezer for up to one month; thaw thoroughly before serving.
- Use a springform pan lined with parchment for easy removal and cleaner edges.
- Feel free to switch up nuts to your preference, such as pecans or almonds.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
