Description
Hot Fudge Sundae Brownie Cheesecake – Indulgent and decadent dessert combining fudge, brownie, and creamy cheesecake. Sure to please a crowd!
Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 3 packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1 cup heavy cream
- 2/3 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 4 oz high-quality dark chocolate, chopped
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Prepare the PanBegin by positioning your oven rack in the center and preheating to 325°F (165°C). Take a 9-inch springform pan and line the bottom with parchment paper. Spray the sides lightly with cooking spray. Wrap the outside of the pan thoroughly with heavy-duty aluminum foil, ensuring there are no gaps where water could seep in during baking.
- Step 2: Make the Brownie BaseIn a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. In a separate bowl, sift together the cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined – don’t overmix! Pour this fudgy batter into your prepared springform pan, spreading evenly with a spatula. Bake for 20 minutes, until the top is just set but the center is still slightly underdone.
- Step 3: Prepare the Cheesecake LayerWhile the brownie base is baking, beat the softened cream cheese in a large bowl until completely smooth and lump-free – about 3 minutes. Gradually add the sugar and continue beating until fluffy. Add the eggs one at a time, beating well after each addition. Mix in the heavy cream and vanilla until just combined. When the brownie base has finished its partial bake, remove it from the oven and pour the cheesecake mixture evenly over the top.
- Step 4: Bake the CheesecakePlace the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60-70 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven, prop the door open slightly, and let the **Hot Fudge Sundae Brownie Cheesecake** cool in the oven for 1 hour. Remove from the water bath and cool completely at room temperature, then refrigerate overnight.
- Step 5: Make the Hot Fudge SauceIn a medium saucepan, combine the heavy cream, sugar, and cocoa powder. Bring to a gentle simmer over medium heat, whisking constantly to prevent scorching. Once simmering, remove from heat and add the chopped chocolate, butter, vanilla, and salt. Whisk until completely smooth and glossy. Let cool slightly until warm but still pourable.
- Step 6: ServeWhen ready to serve, carefully remove the sides of the springform pan. Pour the warm hot fudge sauce over the top of the chilled cheesecake, allowing it to drip attractively down the sides. Slice with a warm, clean knife, wiping between cuts for pristine presentation. Top individual slices with a scoop of vanilla ice cream, whipped cream, and sprinkles if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 160mg