Hot Fudge Sundae Brownie Cheesecake
Craving something rich and delicious? The Hot Fudge Sundae Brownie Cheesecake is the perfect treat! It layers moist brownies with creamy cheesecake and drizzles of chocolate ganache.
Servings: 8 servings
Equipment
- Springform Pan
- Standing Mixer
- Microwave
- Piping Bag
Ingredients
Brownie Layer
- 1 box walnut brownie mix
Cheesecake Layer
- 24 ounces cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Ganache
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy whipping cream
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup chopped peanuts
Instructions
- Preheat your oven to 350°F (175°C) and spray a springform pan with non-stick spray.
- Prepare the brownie mix according to package directions and bake for 30-40 minutes. Allow to cool afterwards.
- For the cheesecake, in a standing mixer, whip the cream cheese and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Pour the cheesecake mixture over the cooled brownie layer and return to the oven. Bake for about an hour or until the center is almost set. Cool to room temperature, then refrigerate overnight.
- For the ganache, microwave the chocolate chips and heavy cream for 45 seconds. Stir until smooth, then pour over the chilled cheesecake. Refrigerate for another hour.
- Whip the heavy cream, powdered sugar, and vanilla to stiff peaks. Use the piping bag to apply the whipped cream around the edges of the cheesecake. Sprinkle with chopped peanuts.
Notes
Store any leftovers in the fridge. Keep it covered to stay fresh for up to 5 days. You can also slice and freeze it for later!