Introduction

This Hot Fudge Sundae Brownie Cheesecake combines the rich fudgy texture of a walnut brownie with a creamy cheesecake layer, topped with a silky chocolate ganache and fluffy whipped cream. It’s a decadent dessert that’s perfect for chocolate lovers looking for an impressive yet approachable treat.

The image shows a close-up of a layered dessert with three visible layers: a dark brown chocolate base, a thick middle layer of creamy off-white filling, and an upper layer of glossy dark chocolate ganache dripping down the sides. On top, there are small dollops of white cream evenly spaced around the edge, each drizzled with dark chocolate. The entire top is covered with chopped nuts, adding a crunchy texture. The dessert sits on a white marbled surface, and the photo focuses tightly on the rich textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box walnut brownie mix (or any brownie mix of your choice)
Ingredients required for the brownie mix (usually eggs, oil, and water)
24 ounces cream cheese (3 packages of 8 oz each, softened)
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1/4 cup heavy whipping cream (for ganache)
1 cup heavy whipping cream (for topping)
1/2 cup powdered sugar
1 teaspoon vanilla extract (for whipped cream)
1/4 cup chopped peanuts (optional, for garnish)
Piping bag with star tip (optional, for decorative piping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray a springform pan with non-stick spray to prevent sticking.
Step 2: Prepare the walnut brownie mix according to the package directions, adding the required eggs, oil, and water. Pour the batter into the springform pan and bake for 30-40 minutes, or until a toothpick inserted comes out clean. Let the brownie layer cool completely.
Step 3: Beat the softened cream cheese and sugar in a stand mixer until smooth and creamy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract until the batter is smooth.
Step 4: Pour the cheesecake mixture over the cooled brownie layer. Smooth the top with a spatula. Bake for about 60 minutes, until the center is almost set and slightly jiggles but has no wet batter. Cool to room temperature, then refrigerate overnight.
Step 5: Make the ganache by microwaving the chocolate chips with 1/4 cup heavy whipping cream for about 45 seconds. Whisk until smooth and let cool slightly. Pour over the chilled cheesecake to form a glossy layer.
Step 6: Whip 1 cup heavy cream with powdered sugar and vanilla extract until stiff peaks form. Use a piping bag with a star tip to decorate around the edge of the cheesecake.
Step 7: Garnish with chopped peanuts or your preferred toppings. Slice and serve, enjoying the blend of brownie, cheesecake, ganache, and whipped cream.

Tips & Variations

Use a springform pan to easily remove the cheesecake without damaging the sides.
For extra crunch, consider toasting the chopped peanuts before garnishing.
Swap walnuts in the brownie mix for pecans or leave them out if preferred.
Add a pinch of espresso powder to the ganache for enhanced chocolate flavor.
If you don’t have a piping bag, simply spread the whipped cream with a spoon for a rustic look.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture, let it sit at room temperature for 15 minutes before serving. Leftovers can be gently reheated in the microwave for 10-15 seconds to soften the ganache slightly, but avoid overheating to maintain the cheesecake’s texture.

How to Serve

The image shows a rich chocolate dessert with three visible layers: the bottom layer is a dark chocolate base, the middle layer is creamy beige, and the top layer is a thick, shiny dark chocolate ganache that drips down the sides. On top, there are dollops of white cream evenly spaced around the edge, each drizzled with dark chocolate. The surface is also covered with chopped nuts in different shades of brown, adding a crunchy texture. The cake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting overnight in the refrigerator, which helps it set properly and develop flavors.

Can I substitute the walnuts in the brownie mix?

Absolutely! You can replace walnuts with pecans, almonds, or omit nuts entirely if preferred.