Directions to follow
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to ensure easy removal later.
- Mix the melted butter and sugar together in a medium bowl. Then, beat in the eggs and vanilla extract until combined.
- In a separate bowl, whisk together the cocoa powder, flour, and salt. Gradually add this dry mix to the wet ingredients, stirring until everything is smooth.
- Pour the brownie batter into the prepared pan, spreading it evenly across the bottom.
- In a large bowl, use an electric mixer to beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing in the vanilla extract until the mixture is creamy.
- Gently pour the cheesecake mixture over the brownie layer, ensuring an even top.
- Bake for 50-60 minutes, or until the center is set but still has a slight jiggle.
- Remove from the oven and let it cool completely in the pan. For the best flavor, refrigerate for at least 4 hours or ideally overnight.
- For the hot fudge topping, heat the heavy cream and corn syrup in a saucepan over medium heat until it starts to simmer.
- Remove from heat, then stir in the chopped chocolate and butter until it’s silky smooth.
- Slice the chilled cheesecake and pour the warm hot fudge sauce over it just before serving. Add chopped nuts, whipped cream, and maraschino cherries for extra indulgence.
Best ways to enjoy it
To serve your Hot Fudge Sundae Brownie Cheesecake in style, slice it into generous pieces and drizzle the warm hot fudge sauce directly on each slice. A dollop of whipped cream and a sprinkle of chopped nuts will add texture and flavor. For a fun twist, serve it alongside a scoop of vanilla ice cream to create a sundae experience that’s truly unforgettable. Pair it with a cup of coffee or hot cocoa for a delightful finish to your meal.
Keeping leftovers fresh
To maintain the freshness of your Hot Fudge Sundae Brownie Cheesecake, store any leftovers in an airtight container in the refrigerator. It can last for up to 5 days in the fridge. If you want to freeze it, ensure it’s well-wrapped in plastic wrap and then placed in a freezer-safe container. It can be enjoyed for up to 3 months, although the texture may change upon thawing. Always remember to thaw it in the refrigerator rather than at room temperature for the best results.
Tricks for success
- Make sure your cream cheese is at room temperature before mixing, as this will help achieve a smooth and creamy texture in the cheesecake layer.
- Don’t overmix the eggs into the cheesecake mixture—just blend until incorporated to keep it light.
- When pouring hot fudge on top, try to do it while it’s warm so that it glides over the cheesecake easily, creating that delicious molten effect.
Creative twists
Feeling adventurous? Here are some variations you can try to personalize your Hot Fudge Sundae Brownie Cheesecake:
- Add peppermint extract for a holiday version.
- Incorporate different flavored chocolates (like dark or white chocolate) in the cheesecake or fudge.
- Substitute crushed Oreo cookies into the brownie base for an extra flavor kick.
- For a lighter option, use Greek yogurt as a substitute for heavy cream in the fudge sauce.
Common questions
How long does it take to prepare the cheesecake?
The total time for preparation and baking is about 1 hour, but remember to allow several hours for cooling and chilling. It’s best to make it a day ahead.
Can I use different types of chocolate?
Absolutely! Feel free to experiment with milk or dark chocolate based on your preference for a sweeter or richer taste.
How do I know when it’s done baking?
The cheesecake should be set around the edges but lightly jiggle in the center. It will continue to set as it cools.
This Hot Fudge Sundae Brownie Cheesecake is a delightful combination of flavors and textures that you won’t want to miss out on. Enjoy making—and, more importantly, eating—this scrumptious dessert!
