Description
This showstopping dessert combines a fudgy brownie base, creamy cheesecake layer, and glossy homemade hot fudge, all topped with classic sundae garnishes. It’s surprisingly easy to make and guaranteed to impress at any gathering.
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder (Dutch-process or natural)
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 16 oz (450g) cream cheese, softened (full-fat)
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup (60ml) sour cream
- 1 cup (170g) semi-sweet chocolate chips or chopped chocolate
- 1/2 cup (120ml) heavy cream
- 2 tablespoons (30g) unsalted butter
- 1 tablespoon corn syrup or honey
- 1/2 teaspoon espresso powder (optional)
- Pinch of salt
- Whipped cream (optional, for topping)
- Maraschino cherries (optional, for topping)
- Chopped toasted nuts (optional, for topping)
- Rainbow sprinkles, mini chocolate chips, or crushed cookies (optional, for topping)
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
- In a large mixing bowl, whisk together melted butter and 1 cup sugar until glossy. Add 2 eggs and 1 teaspoon vanilla extract, mixing until smooth.
- Sift in cocoa powder, flour, and salt. Stir just until combined. Spread the batter evenly in the prepared pan.
- Bake the brownie base for 18-20 minutes, until just set (a toothpick should come out with a few moist crumbs). Let cool slightly.
- In a clean bowl, beat cream cheese and 1/2 cup sugar until creamy and smooth, about 2-3 minutes. Add 2 eggs, one at a time, scraping the bowl after each. Mix in vanilla and sour cream until just combined.
- Pour cheesecake batter over the cooled brownie layer. Smooth the top. Place the pan on a baking sheet.
- Bake at 325°F (163°C) for 45-55 minutes, or until edges are set but center still jiggles slightly. If browning too fast, tent with foil.
- Run a knife around the edge to loosen. Cool at room temperature for 1 hour, then cover and refrigerate at least 4 hours or overnight.
- For the hot fudge, heat heavy cream and butter in a small saucepan over medium until simmering. Remove from heat and stir in chocolate chips, corn syrup, espresso powder, and a pinch of salt. Let sit 2 minutes, then whisk until smooth and glossy.
- Pour warm fudge over the chilled cheesecake. Garnish with whipped cream, cherries, nuts, and sprinkles as desired.
- Slice with a hot knife for clean edges. Serve chilled or slightly cool.
Notes
For best results, use block-style cream cheese and room temperature ingredients. Don’t overmix the cheesecake batter to avoid cracks. The fudge and toppings will cover any imperfections. Let the cheesecake chill fully for neat layers. For gluten-free, use a 1:1 gluten-free flour blend in the brownie base. For clean slices, use a hot, sharp knife wiped between cuts.
- Prep Time: 30 minutes
- Cook Time: 65-75 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 520
- Sugar: 34
- Sodium: 260
- Fat: 38
- Saturated Fat: 22
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
Keywords: hot fudge sundae brownie cheesecake, brownie cheesecake, hot fudge cheesecake, showstopper dessert, easy cheesecake, layered dessert, chocolate cheesecake, party dessert, birthday cheesecake, holiday dessert