Description
A decadent layered dessert combining fudgy brownie, creamy cheesecake, and all the fixings of a hot fudge sundae—perfect for special occasions.
Ingredients
Scale
For the Crust:
- For the brownie layer: 1 box (18.4 oz) brownie mix (plus ingredients called for on box, usually eggs, oil, water)
- For the cheesecake layer: 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup all-purpose flour
- For topping: 1 cup hot fudge sauce, warmed
- Whipped cream, for serving
- Maraschino cherries, for serving
- Sprinkles (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan with nonstick spray.
- Prepare brownie mix according to package directions. Pour batter into prepared pan and bake for 15-18 minutes until just set (center may be slightly soft). Remove from oven and let cool for 10 minutes.
- Reduce oven temperature to 325°F (163°C).
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, beating on low after each. Mix in sour cream and flour until just combined.
- Pour cheesecake batter over the partially baked brownie layer. Place springform pan on a baking sheet and bake for 40-45 minutes, until edges are set and center jiggles slightly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours (or overnight).
- Before serving, run a knife around the edge of the pan and remove the springform ring. Slice the cheesecake, drizzle with warm hot fudge sauce, and top with whipped cream, a cherry, and sprinkles if desired.
Notes
You can customize the seasonings to taste. For a richer flavor, add 1/2 cup chocolate chips to the brownie batter. Store leftovers in the refrigerator for up to 5 days.