Hot Fudge Sundae Brownie Cheesecake
Creamy, fudgy, and downright indulgent — this Hot Fudge Sundae Brownie Cheesecake is everything you want in a dessert and more.
Servings: 8 servings
Equipment
- 9-inch springform pan
- Mixing Bowl
- Hand Mixer
- Piping Bag
Ingredients
Brownie Base
- 1 box Walnut Brownie Mix Follow package directions for a 9-inch springform pan.
Cheesecake Filling
- 24 ounces Cream Cheese Softened to room temperature.
- 3/4 cup Granulated Sugar
- 3 large Eggs Room temperature.
- 1 teaspoon Vanilla Extract For cheesecake.
Ganache
- 1/2 cup Semi-Sweet Chocolate Chips For ganache.
- 1/4 cup Heavy Whipping Cream For ganache.
Toppings
- 1 cup Heavy Whipping Cream Cold, for topping.
- 1/2 cup Powdered Sugar For topping.
- 1 teaspoon Vanilla Extract For topping.
- 1/4 cup Chopped Peanuts Toasted if desired, for garnish.
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick spray and set aside.
- Prepare the brownie mix according to the package directions for the size of pan you’re using. Pour the brownie batter into the prepared springform pan and bake for 30–40 minutes or until a toothpick near the center comes out with moist crumbs but not raw batter. Allow the brownie layer to cool to room temperature.
- While the brownie layer cools, make the cheesecake filling. In a standing mixer fitted with the paddle (or using a handheld mixer), beat the softened cream cheese and 3/4 cup sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
- Add the eggs one at a time, mixing well after each addition so the batter stays smooth. Stir in 1 teaspoon vanilla extract until combined. Do not overmix; stop when the filling is smooth and homogeneous.
- Pour the cheesecake mixture gently over the cooled brownie layer, smoothing the top with a spatula. Return the pan to the oven and bake at 350°F (175°C) for about 55–65 minutes, or until the center is mostly set but still has a very slight jiggle. Turn the oven off, crack the door, and let the cheesecake cool in the oven for 30 minutes to reduce cracking.
- Remove the cheesecake from the oven and let cool to room temperature on a wire rack. Once cooled, refrigerate overnight (at least 8 hours) to fully set.
- To make the ganache, heat 1/4 cup heavy whipping cream just until steaming (microwave 45 seconds is fine). Place 1/2 cup semi-sweet chocolate chips in a heatproof bowl, pour the hot cream over them, let sit 1 minute, then stir until smooth and glossy. Pour the ganache over the chilled cheesecake and spread evenly. Refrigerate for another hour to firm the ganache.
- For the whipped topping, whip 1 cup cold heavy whipping cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract to stiff peaks. Transfer to a piping bag and pipe swirls around the edge of the cheesecake. Sprinkle 1/4 cup chopped peanuts over the top. Slice with a warm, dry knife for clean cuts and serve chilled.
Notes
Let cream cheese come to room temperature before mixing to avoid lumps in the batter. Don’t overbeat the cheesecake after adding eggs; overmixing incorporates air and can cause cracks.