Description
Indulgent “Hot Fudge Sundae Brownie Cheesecake” brings together chocolate dreams and creamy delights in one irresistible dessert. Rich layers of brownie and cheesecake topped with classic sundae elements will make you swoon with pure dessert bliss.
Ingredients
Scale
Main Ingredients:
- 1 box brownie mix
- 16 ounces (454 grams) cream cheese
- 2 eggs
Dairy and Sweeteners:
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
Toppings and Garnish:
- 1 cup (240 milliliters) hot fudge sauce
- Whipped cream
- Maraschino cherries
Instructions
- Grease a 9-inch springform pan and heat oven to 350F (175C) for optimal brownie crust preparation.
- Prepare brownie mix according to package instructions, ensuring even distribution in the pan, and bake for 25-30 minutes until a toothpick emerges clean.
- Allow brownie crust to cool completely, creating a solid foundation for the cheesecake layer.
- Blend cream cheese, sugar, eggs, and vanilla extract in a mixing bowl until achieving a silky, uniform consistency.
- Gently pour the cream cheese mixture over the cooled brownie base, creating an even layer.
- Strategically drizzle hot fudge sauce across the cream cheese surface, using a knife to create elegant swirling patterns.
- Bake the assembled cheesecake for 40-45 minutes, watching for a set perimeter with a slight center jiggle, indicating perfect texture.
- Remove from oven and let the cheesecake cool naturally at room temperature.
- Refrigerate for a minimum of 4 hours or overnight to allow complete setting and flavor melding.
- Before serving, adorn with generous dollops of whipped cream and vibrant maraschino cherries.
- Slice carefully and serve this decadent dessert, celebrating the harmonious blend of brownie and cheesecake textures.
Notes
- Swap traditional brownie mix with gluten-free or almond flour alternatives for celiac or low-carb diets.
- Reduce sugar content by using monk fruit sweetener or stevia to create a diabetic-friendly version.
- Prevent cheesecake cracking by placing a water bath underneath during baking for even, gentle heat distribution.
- Allow cheesecake to cool gradually at room temperature before refrigerating to minimize surface cracks and maintain smooth texture.
- Prep Time: 20 minutes
- Cook Time: 65-75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg