Hot Fudge Sundae Brownie Cheesecake
A delightful combination of chocolate brownie, creamy cheesecake, and rich hot fudge, this cheesecake is a perfect treat for any occasion.
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.
Notes
Store leftovers in an airtight container in the refrigerator for about 4-5 days. For longer storage, freeze for up to 2 months, making sure to wrap well.