Description
A decadent dessert that combines three favorites in one spectacular treat: a fudgy brownie base, creamy cheesecake middle, and classic hot fudge sundae toppings. This showstopper is perfect for special occasions or when you want to impress guests with an indulgent homemade dessert.
Ingredients
Scale
- Brownie Layer:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- Toppings:
- 1 cup hot fudge sauce, warmed
- 1 cup whipped cream (store-bought or homemade)
- ½ cup chopped nuts (optional)
- 12 maraschino cherries with stems
- Sprinkles (optional)
Instructions
- Prepare the Brownie Base – Begin by preheating your oven to 350°F (175°C) and thoroughly greasing a 9-inch springform pan. In a large mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until you achieve a smooth consistency. The melted butter helps create that signature fudgy texture in the brownie layer that contrasts beautifully with the creamy cheesecake.
- Mix Dry Ingredients – In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt to ensure there are no lumps. Gradually fold these dry ingredients into your wet mixture, being careful not to overmix. Stir just until combined – overmixing can lead to a tough brownie rather than the tender, fudgy base we want.
- Bake Brownie Layer – Pour the brownie batter into your prepared springform pan, using a spatula to spread it evenly across the bottom. Bake for 20-25 minutes, or until the edges appear set but the center remains slightly soft. A toothpick inserted into the center should come out with a few moist crumbs attached. Allow the brownie layer to cool completely before proceeding to the next step.
- Prepare Cheesecake Mixture – While the brownie layer cools, make your cheesecake filling. In a large bowl, beat the softened cream cheese and sugar with an electric mixer until the mixture becomes smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition to incorporate air for a lighter texture. Finally, stir in the vanilla extract and sour cream until fully combined.
- Layer and Bake Cheesecake – Once the brownie base has completely cooled, pour the cheesecake mixture over it, spreading it evenly to the edges. Reduce your oven temperature to 325°F (165°C) and bake the cheesecake for 45-50 minutes. The edges should be set, but the center should still have a slight jiggle when gently shaken – this ensures a creamy texture when chilled.
- Cool Properly – Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This gradual cooling helps prevent cracks from forming on the surface. After the hour has passed, transfer the cheesecake to the refrigerator and chill for at least 4-5 hours or, ideally, overnight to allow the flavors to meld and the texture to set perfectly.
- Add Sundae Toppings – When you’re ready to serve, carefully remove the sides of the springform pan. Pour warm hot fudge sauce over the chilled cheesecake, allowing it to drip attractively down the sides. The contrast of the warm sauce with the cold cheesecake creates an amazing sensory experience reminiscent of a classic hot fudge sundae.
- Final Decoration – Complete your masterpiece by piping or spooning whipped cream around the edges of the cheesecake. Sprinkle with chopped nuts and colorful sprinkles if desired, and crown each serving with a maraschino cherry for that classic sundae presentation.
Notes
- For the best texture, make sure all refrigerated ingredients (especially the cream cheese) are at room temperature before mixing.
- To get clean slices, dip your knife in hot water and wipe it dry between cuts.
- This cheesecake can be made up to 3 days in advance and stored in the refrigerator.
- For an extra indulgent version, add chocolate chips to the brownie batter.
- If you notice your cheesecake starting to brown too much on top during baking, cover loosely with aluminum foil.
- Prep Time: 45 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 45g
- Sodium: 280mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 180mg