Why Make This Recipe
Hot Fudge Sundae Brownie Cheesecake is a delightful treat that combines the rich flavors of chocolate and cheesecake with the lusciousness of hot fudge. It’s perfect for parties, family gatherings, or simply satisfying your sweet tooth. This recipe stands out because it brings together three beloved desserts into one, making it a crowd-pleaser that’s sure to impress!
How to Make Hot Fudge Sundae Brownie Cheesecake
Ingredients:
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 32 oz (4 packages) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot fudge sauce
- 1/2 cup chopped nuts (optional)
- Whipped cream for serving
- Chocolate syrup for drizzling
Directions:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix the flour and cocoa powder together.
- In another bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the cream cheese mix, mixing until just combined.
- Pour half of the batter into the prepared pan, spread the hot fudge sauce over it, and then top with the remaining batter.
- Bake for 55-65 minutes or until the center is set.
- Let the cheesecake cool, then refrigerate for at least 4 hours before serving.
- Serve with whipped cream and drizzle chocolate syrup on top.
How to Serve Hot Fudge Sundae Brownie Cheesecake
To serve, slice the cheesecake into wedges and place them on dessert plates. Add a generous dollop of whipped cream on top and drizzle with chocolate syrup. You can also sprinkle some chopped nuts for added texture and flavor!
How to Store Hot Fudge Sundae Brownie Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. It can last for about 4-5 days in the fridge. For longer storage, you can freeze it for up to 2 months. Make sure to wrap it well before freezing.
Tips to Make Hot Fudge Sundae Brownie Cheesecake
- Make sure your cream cheese is well softened for a smoother batter.
- Don’t overmix the batter once you add the flour to keep the cheesecake light and creamy.
- Try using homemade hot fudge sauce for an extra special touch.
- You can also add some chocolate chips to the batter for more chocolatey goodness.
Variation
You can customize this recipe by adding your favorite toppings, such as fresh fruits like strawberries or bananas. You can also try different sauces, like caramel, for a twist on the traditional hot fudge.
FAQs
1. Can I make this cheesecake in advance?
Yes! Hot Fudge Sundae Brownie Cheesecake is perfect for making in advance. Just store it in the refrigerator until you’re ready to serve.
2. How do I know when the cheesecake is done baking?
The cheesecake is ready when the center is set but slightly jiggly. It will firm up as it cools in the refrigerator.
3. Can I replace cream cheese with another ingredient?
While it’s best to use cream cheese for the right texture and flavor, you could try mascarpone cheese for a creamier version, but the taste will change slightly.
Hot Fudge Sundae Brownie Cheesecake
Ingredients
Cheesecake Base
- 32 oz cream cheese, softened Make sure the cream cheese is well softened for a smoother batter.
- 1 cup granulated sugar
- 4 large eggs Add eggs one at a time, mixing well after each addition.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
Toppings
- 1/2 cup hot fudge sauce Consider using homemade hot fudge sauce for extra flavor.
- 1/2 cup chopped nuts Optional for added texture.
- Whipped cream for serving To serve on top.
- Chocolate syrup for drizzling To enhance presentation and flavor.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, mix the all-purpose flour and cocoa powder together.
- In another bowl, beat the cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the flour and cocoa mixture to the cream cheese mix, mixing until just combined.
Assembling
- Pour half of the batter into the prepared pan and spread the hot fudge sauce over it.
- Top with the remaining batter.
Baking
- Bake for 55-65 minutes or until the center is set.
- Let the cheesecake cool, then refrigerate for at least 4 hours before serving.
Serving
- Slice the cheesecake into wedges and place on dessert plates.
- Add a generous dollop of whipped cream on top and drizzle with chocolate syrup.
- Optionally sprinkle with chopped nuts.
