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Hot Fudge Sundae Brownie Cheesecake: A Decadent Dessert for Every Occasion

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If you’re craving a dessert that combines the richness of brownies, the creaminess of cheesecake, and the indulgence of hot fudge, the Hot Fudge Sundae Brownie Cheesecake is the perfect treat. This easy-to-make dessert is beginner-friendly and ideal for any occasion. With its simple layers and decadent flavors, it’s sure to impress. Whether you’re a first-time baker or a seasoned pro, this cheesecake will quickly become a favorite go-to dessert for celebrations or a well-deserved sweet indulgence.

Ingredients

Scale

For the Brownie Layer:

  • 1 box walnut brownie mix (or any brownie mix of your choice, though walnut is recommended for added texture)
  • Ingredients required for the brownie mix (usually eggs, oil, and water)

For the Cheesecake Layer:

  • 24 ounces cream cheese (3 packages of 8 oz each, softened)
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

For the Chocolate Ganache:

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy whipping cream

For the Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped peanuts (optional, for garnish)
  • Piping bag with star tip (optional, for decorative piping)

Instructions

  • Prepare the Oven and Pan: Start by preheating your oven to 350°F (175°C). While the oven is heating, prepare a springform pan by spraying it with non-stick spray to prevent sticking. The springform pan is key because it will allow you to remove the sides once the cheesecake has cooled, leaving you with a perfectly shaped dessert.
  • Make the Brownie Layer: Mix and prepare your walnut brownie mix according to the package directions. Be sure to follow the instructions carefully, adding the required ingredients such as water, oil, and eggs. After mixing the batter, pour it into the prepared springform pan and bake for 30-40 minutes, or until a toothpick inserted comes out clean. Once baked, let the brownie layer cool completely before adding the cheesecake layer.
  • Prepare the Cheesecake Layer: While the brownie layer is cooling, begin making the cheesecake filling. In a stand mixer, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The batter should be smooth, with no lumps of cream cheese. This is the base for your cheesecake layer.
  • Combine the Layers: Once the brownie layer has cooled, pour the cheesecake mixture over it. Smooth the top with a spatula to ensure it’s evenly distributed. Bake the cheesecake for about 60 minutes, or until the center is almost set. You’ll know it’s done when the cheesecake jiggles slightly but doesn’t have any wet batter. Once baked, remove the cheesecake from the oven and let it cool to room temperature before refrigerating it overnight to allow it to set properly.
  • Make the Chocolate Ganache: In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy whipping cream. Microwave for about 45 seconds, then whisk until the ganache is smooth. Allow it to cool slightly before pouring it over the chilled cheesecake. This will give the ganache time to set, so it forms a beautiful, glossy layer on top of the cheesecake.
  • Whip the Cream for Topping: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This will create the fluffy, airy whipped cream topping. Once whipped, transfer the cream to a piping bag fitted with a star tip and pipe it decoratively around the edge of the cheesecake.
  • Garnish and Serve: Sprinkle the top of the cheesecake with chopped peanuts for a crunchy contrast, or add your favorite toppings like chocolate shavings or sprinkles. Slice the cheesecake and serve, ensuring that each slice has a perfect balance of brownie, cheesecake, ganache, and whipped cream.

Notes

  • Be Patient with the Cooling Process: Allow each layer to cool completely before adding the next. This is crucial to ensuring that the layers stay intact and don’t become a melty mess.
  • Check the Cheesecake for Doneness: If you’re unsure whether your cheesecake is done, use a toothpick or a knife to check the center. It should come out clean, or with a few moist crumbs but no wet batter.
  • Whipping Cream Tips: For perfectly whipped cream, make sure the heavy cream is cold before whipping. If the cream isn’t cold enough, it may not whip properly.
  • Ganache Troubleshooting: If your ganache becomes too thick, you can reheat it slightly in the microwave and stir until it’s smooth again.

Find it online: https://paularecipes.com/hot-fudge-sundae-brownie-cheesecake-a-decadent-dessert-for-every-occasion/