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Hot Fudge Sundae Brownie Cheesecake: The Ultimate Dessert Mashup
If you’re searching for the perfect dessert to wow a crowd or treat yourself to something truly indulgent, look no further than the Hot Fudge Sundae Brownie Cheesecake. This show-stopping treat is the ultimate mashup of three beloved desserts: rich fudgy brownies, creamy cheesecake, and the classic hot fudge sundae. Each layer brings its own irresistible texture and flavor, creating a dessert that’s as decadent as it is unforgettable.
Whether you’re celebrating a birthday, holiday, or simply satisfying a sweet craving, this dessert delivers in every bite. Let’s dive into how to make this masterpiece that’s guaranteed to become a new favorite.
🍫 Ingredients
For the Brownie Base:
- 1 box brownie mix (plus ingredients listed on the box: usually eggs, oil, water)
or your favorite homemade brownie recipe
For the Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Hot Fudge Layer:
- 1 cup hot fudge sauce (store-bought or homemade)
- Optional: ½ cup mini chocolate chips or chopped chocolate
For Topping:
- Whipped cream
- Maraschino cherries
- Chopped nuts (like peanuts or walnuts)
- Sprinkles (for a classic sundae look)
- Extra drizzle of hot fudge
🍰 How to Make Hot Fudge Sundae Brownie Cheesecake
1. Prepare the Brownie Base
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
Prepare the brownie batter according to package instructions (or your homemade version), and pour it into the prepared pan. Bake for about 20–25 minutes—just until the center is set and a toothpick inserted comes out with moist crumbs.
Tip: You want the brownie to be fully cooked but still moist since it will bake again with the cheesecake layer.
Let the brownie base cool slightly while you prepare the cheesecake filling.
2. Make the Cheesecake Layer
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add in the eggs, one at a time, beating just until incorporated. Stir in the vanilla extract and sour cream and mix until fully combined and silky.
Pour the cheesecake mixture over the cooled brownie base, smoothing the top with a spatula.
Bake at 325°F (160°C) for 40–45 minutes, or until the edges are set and the center has just a slight wobble.
Turn off the oven and let the cheesecake rest inside for 10 minutes with the oven door slightly ajar. Then transfer it to the counter to cool completely before chilling.
