Hot Fudge Brownie Cheesecake (Print Version)
# Ingredients:
→ Brownie Base
01 -
1 box brownie mix (510 g) or equivalent homemade brownies
02 -
Ingredients listed on the box (eggs, oil, water)
03 -
Optional: ½ teaspoon espresso powder
→ Cheesecake Filling
04 -
680 g cream cheese, softened
05 -
200 g granulated sugar
06 -
3 large eggs, room temperature
07 -
240 ml sour cream
08 -
1 teaspoon vanilla extract
09 -
2 tablespoons all-purpose flour (16 g)
→ Hot Fudge Topping
10 -
240 ml hot fudge sauce (store-bought or homemade)
11 -
Optional: 90 g semisweet chocolate chips
→ Sundae Garnish
12 -
Whipped cream, freshly whipped or canned
13 -
Sprinkles (rainbow or chocolate)
14 -
Chopped nuts (pecans, walnuts, or peanuts)
15 -
Maraschino cherries
16 -
Extra hot fudge sauce for drizzling
# Instructions:
01 -
Preheat the oven to 175°C (350°F). Line a 23-cm (9-inch) springform pan with parchment paper and lightly grease the sides. Prepare the brownie batter according to package directions or your preferred homemade recipe. Pour the batter into the pan and bake for 20–25 minutes until mostly set yet slightly underbaked. Allow to cool while preparing the cheesecake filling.
02 -
In a large bowl, beat cream cheese until smooth and fluffy. Add sugar and continue beating until fully combined. Incorporate eggs one at a time, scraping down the bowl after each addition. Mix in sour cream, vanilla extract, and flour until the mixture is creamy and free of lumps. Pour the filling over the cooled brownie crust and smooth the top evenly with a spatula.
03 -
Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan, creating a water bath to prevent cracking. Bake at 160°C (325°F) for 55–65 minutes until the edges are set and the center slightly jiggles. Turn off oven, slightly open the door, and allow the cheesecake to rest inside for 1 hour. Remove and cool completely at room temperature before refrigerating for 4–6 hours or overnight.
04 -
Warm hot fudge sauce gently until pourable. Spread a generous layer evenly over the chilled cheesecake. Return to the refrigerator for 20 minutes to allow the topping to set.
05 -
Pipe or dollop whipped cream around the edges of the cheesecake. Sprinkle with rainbow or chocolate sprinkles and chopped nuts. Top each whipped cream swirl with a maraschino cherry. Drizzle additional hot fudge sauce over the top to complete the sundae presentation.
# Notes:
01 -
Using a water bath during baking prevents cracks and ensures a smooth cheesecake texture.