Hot Fudge Sundae Brownie Cheesecake Recipe
This decadent Hot Fudge Sundae Brownie Cheesecake combines rich walnut brownie, creamy cheesecake, silky chocolate ganache, and fluffy whipped cream. Perfect for chocolate lovers, this delightful layered dessert offers a luscious texture and the nostalgic flavors of a classic hot fudge sundae in a stunning cheesecake form.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 12 hours (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Layer
- 1 box walnut brownie mix (or any brownie mix of your choice, walnut recommended)
- Ingredients required for the brownie mix (usually eggs, oil, and water as per package instructions)
Cheesecake Layer
- 24 ounces cream cheese (3 packages of 8 oz each, softened)
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy whipping cream
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- 1/4 cup chopped peanuts (optional)
- Optional: chocolate shavings or sprinkles
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Spray a springform pan with non-stick spray to prevent sticking and ensure easy removal of the cheesecake after baking.
- Make the Brownie Layer: Prepare the walnut brownie mix according to package instructions, adding required ingredients such as eggs, oil, and water. Pour the batter into the prepared springform pan and bake for 30-40 minutes until a toothpick comes out clean. Let the brownie layer cool completely.
- Prepare the Cheesecake Layer: In a stand mixer, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. Ensure the batter is lump-free and smooth.
- Combine the Layers: Pour the cheesecake batter over the cooled brownie layer and smooth the top with a spatula. Bake for about 60 minutes or until the center jiggles slightly but isn’t wet. Remove from oven and let cool to room temperature. Refrigerate overnight to set fully.
- Make the Chocolate Ganache: In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy whipping cream. Microwave for about 45 seconds, then whisk until smooth. Let cool slightly before pouring over the chilled cheesecake, allowing the ganache to set with a glossy finish.
- Whip the Cream for Topping: Beat heavy whipping cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form. Transfer to a piping bag fitted with a star tip and pipe decorative swirls around the cheesecake edge.
- Garnish and Serve: Sprinkle chopped peanuts on top for crunch or decorate with chocolate shavings or sprinkles. Slice and serve ensuring each slice contains brownie, cheesecake, ganache, and whipped cream for the perfect hot fudge sundae experience.
Notes
- Use a springform pan for easy removal and clean edges.
- Allow the brownie layer to cool completely before adding cheesecake to prevent mixing layers.
- Chill the cheesecake overnight for best texture and slicing.
- Optional garnish: swap peanuts for your favorite nuts or toppings like sprinkles.
- For extra rich ganache, use high-quality semi-sweet chocolate chips.
Keywords: brownie cheesecake, hot fudge sundae, chocolate ganache, layered cheesecake, dessert recipe, walnut brownie, whipped cream topping
