Hot Fudge Sundae Brownie Cheesecake
A decadent dessert that combines rich brownie, creamy cheesecake, and a luscious hot fudge topping.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 300 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box brownie mix (plus ingredients required on box)
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 12 oz semisweet chocolate chips
- 2 tablespoons unsalted butter
- 1 cup whipped cream
- 1/4 cup chopped nuts (optional)
- Maraschino cherries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- Prepare the brownie mix according to package instructions and pour into the springform pan.
- Bake for 25-30 minutes, or until a toothpick comes out mostly clean. Let cool.
- Beat the cream cheese until smooth, then add the sugar and vanilla.
- Incorporate the eggs one at a time, mixing completely each time.
- Pour the cheesecake mixture over the cooled brownie layer and spread evenly.
- Bake for 50-60 minutes until the center is slightly jiggly.
- Cool at room temperature for 1 hour, then refrigerate for at least 4 hours.
- Heat the heavy cream until simmering. Remove from heat, add chocolate chips and butter, stirring until smooth.
- Pour the hot fudge over the chilled cheesecake.
- Garnish with whipped cream, nuts, and maraschino cherries before serving.
Notes
Store leftovers in the refrigerator for up to 5 days. It may taste even better the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 29g
- Sodium: 230mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg