Hot Fudge Sundae Brownie Cheesecake ๐ซ๐ฐ
Hot Fudge Sundae Brownie Cheesecake ๐ซ๐ฐ
Prep Time: 20 minutes | Cooking Time: 75-85 minutes | Total Time: 5 hours
Kcal: 420 kcal | Servings: 12 servings
_____Ingredients:_____
For the Brownie Layer:
1 box brownie mix (plus ingredients listed on the box)
For the Cheesecake Layer:
24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
1/4 cup sour cream
1/4 cup heavy cream
For the Topping:
1 cup hot fudge sauce
Whipped cream, for garnish
Maraschino cherries, for garnish
Chocolate shavings, for garnish
_____Directions:_____
Preheat oven to 325ยฐF (160ยฐC). Grease a 9-inch springform pan and line the bottom with parchment paper.
Prepare the brownie batter according to the package instructions. Pour into the prepared pan and spread evenly. Bake for 20-25 minutes, or until the brownie is set but still slightly fudgy. Remove from the oven and let cool slightly.
Meanwhile, in a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the vanilla extract and beat until combined.
Add the eggs one at a time, beating well after each addition.
Stir in the sour cream and heavy cream until smooth.
Pour the cheesecake batter over the partially baked brownie layer in the pan.
Return the pan to the oven and bake for 50-60 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight until thoroughly chilled.
Before serving, warm the hot fudge sauce and spread it over the top of the cheesecake.
Garnish with dollops of whipped cream, maraschino cherries, and chocolate shavings.
Slice and serve chilled.
