Hot Fudge Sundae Brownie Cheesecake
A delicious dessert that combines rich brownies and creamy cheesecake, topped with warm fudge and whipped cream, perfect for any occasion.
Ingredients
Brownie Base
- 1/2 cup unsalted butter Melted
- 1 cup granulated sugar
- 2 large eggs Room temperature
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Cheesecake Layer
- 8 ounces cream cheese Room temperature
- 1 cup powdered sugar
Toppings
- 1 cup hot fudge sauce Warmed
- Whipped cream
- Chocolate shavings or sprinkles For topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- Melt the unsalted butter in a saucepan over low heat. Remove from heat and stir in the granulated sugar.
- Add the eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, then add cocoa powder, flour, and salt until just combined.
- Spread half of the brownie batter in the prepared pan.
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Spread the cream cheese mixture over the brownie layer.
- Pour the remaining brownie batter over the cream cheese layer.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Serving
- Let cool, then drizzle with hot fudge sauce, top with whipped cream and chocolate shavings or sprinkles before serving.
Notes
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can also freeze it for longer storage, thawing in the fridge overnight before serving.