Hot Fudge Sundae Brownie Cheesecake

Hot Fudge Sundae Brownie Cheesecake

combining the flavors of brownies, cheesecake, and hot fudge sundae toppings:

Ingredients:

• For the Brownie Crust:

• 1 box (18.3 oz) fudge brownie mix (plus ingredients called for on the box)

• For the Cheesecake Filling:

• 24 oz (675g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) sour cream

• For the Hot Fudge Sauce:

• 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) light brown sugar, packed
• 1/2 cup (45g) unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup (175g) semi-sweet chocolate chips
• 2 tablespoons (28g) unsalted butter
• 1 teaspoon vanilla extract

• For Garnish (optional):

• Vanilla ice cream
• Maraschino cherries
• Chopped nuts

Instructions:

Prepare the Brownie Crust:

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

Prepare the brownie mix according to the package instructions.

Spread the brownie batter evenly into the bottom of the prepared springform pan.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and let cool slightly.

Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the eggs, one at a time, mixing well after each addition.

Stir in the vanilla extract and sour cream until fully incorporated and the mixture is smooth.

Pour the cheesecake filling over the cooled brownie crust in the springform pan, spreading it out evenly with a spatula.

Bake the Cheesecake:

Reduce the oven temperature to 325°F (160°C).

Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Remove from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight to set completely.

Make the Hot Fudge Sauce:

In a medium saucepan, combine the heavy cream, granulated sugar, brown sugar, cocoa powder, and salt.

Bring to a simmer over medium heat, stirring constantly.

Remove from heat and stir in the chocolate chips, butter, and vanilla extract until smooth and glossy.

Let the hot fudge sauce cool slightly before using.

Assemble the Hot Fudge Sundae Brownie Cheesecake:

Once the cheesecake is chilled and set, remove it from the springform pan and place it on a serving plate.

Drizzle the warm hot fudge sauce over the top of the cheesecake.

Optionally, top with scoops of vanilla ice cream, maraschino cherries, and chopped nuts.

Serve:

Slice and serve the Hot Fudge Sundae Brownie Cheesecake immediately, with extra hot fudge sauce on the side if desired.

Enjoy this decadent dessert that combines the best elements of brownies, cheesecake, and hot fudge sundae toppings in every bite!

Prep Time: 30 minutes | Cook Time: 1 hour 15 minutes | Chill Time: 4 hours or overnight | Total Time: 5 hours 45 minutes | Servings: 12-16 slices