Hot Fudge Sundae Brownie Cheesecake
Fudgy brownie base, creamy cheesecake center, and rich hot fudge topping with classic sundae garnishes.
Ingredients
Ingredients
- 1/2 cup unsalted butter melted (for brownie base)
- 1 cup granulated sugar for brownie base
- 2 large eggs at room temperature (for brownie base)
- 1 teaspoon vanilla bean paste for brownie base
- 1/3 cup unsweetened cocoa powder for brownie base
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt for brownie base
- 1/4 teaspoon baking powder
- 32 ounces cream cheese softened
- 1 cup granulated sugar for cheesecake filling
- 1 cup sour cream at room temperature
- 1 cup heavy cream at room temperature (for cheesecake filling)
- 4 large eggs at room temperature (for cheesecake filling)
- 2 teaspoons vanilla bean paste for cheesecake filling
- 1/2 cup granulated sugar for hot fudge
- 1/2 cup unsweetened cocoa powder for hot fudge
- 1 pinch salt for hot fudge
- 1/4 cup unsalted butter for hot fudge
- 1/2 cup heavy cream for hot fudge
- 1/2 teaspoon vanilla bean paste for hot fudge
- Whipped cream for garnish
- Maraschino cherries for garnish
- Crushed nuts for garnish
- Chocolate shavings or sprinkles for garnish
Instructions
- Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the melted 1/2 cup butter and 1 cup sugar for the brownie base until glossy and well combined.
- Whisk in the 2 eggs and 1 teaspoon vanilla bean paste for the brownie base until smooth.
- In a separate bowl, whisk together 1/3 cup cocoa powder, 1/2 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder until evenly combined.
- Add the dry ingredients to the wet brownie mixture and stir just until no streaks of flour remain.
- Spread the brownie batter evenly into the prepared springform pan and smooth the top with a spatula.
- Bake the brownie base for 20 to 25 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Remove the pan from the oven and let the brownie base cool completely in the pan on a wire rack.
- Reduce the oven temperature to 325°F.
- In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and creamy, scraping down the bowl as needed.
- Gradually add 1 cup sugar for the cheesecake filling while mixing on medium speed until fully incorporated and smooth.
- Add the sour cream and 1 cup heavy cream for the cheesecake filling and mix until the batter looks silky and well combined.
- Add the 4 eggs for the cheesecake filling one at a time on low speed, mixing just until each egg is incorporated before adding the next.
- Mix in the 2 teaspoons vanilla bean paste for the cheesecake filling on low speed until evenly distributed.
- Pour the cheesecake batter gently over the cooled brownie base in the springform pan and tap the pan lightly on the counter to release any large air bubbles.
- Place the springform pan in a large roasting pan and set it on the middle oven rack.
- Carefully pour hot tap water into the roasting pan until it reaches about halfway up the sides of the springform pan, avoiding any splashes into the batter.
- Bake the cheesecake at 325°F for 60 to 70 minutes, until the edges are set and slightly puffed but the center still jiggles slightly when gently shaken.
- Turn off the oven, crack the oven door slightly, and leave the cheesecake inside for 1 hour to cool gradually.
- Remove the springform pan from the water bath, discard the water, and place the pan on a wire rack to cool to room temperature.
- Once the cheesecake has cooled to room temperature, cover the pan and refrigerate for at least 4 hours or overnight until thoroughly chilled and firm.
- When ready to top with hot fudge, make the sauce by whisking together 1/2 cup sugar, 1/2 cup cocoa powder, and a pinch of salt in a small saucepan.
- Add the 1/4 cup butter for the hot fudge to the saucepan and place over medium heat, stirring until the butter is melted and the mixture forms a thick, smooth paste.
- Slowly whisk in the 1/2 cup heavy cream for the hot fudge, stirring constantly until the mixture becomes smooth and glossy.
- Bring the hot fudge mixture just to a gentle simmer, then reduce the heat and cook for 2 to 3 minutes, stirring frequently, until slightly thickened.
- Remove the saucepan from the heat and stir in the 1/2 teaspoon vanilla bean paste for the hot fudge.
- Allow the hot fudge to cool for 10 to 15 minutes, until warm but not hot and pourable.
- Remove the chilled cheesecake from the refrigerator and run a thin knife around the edge of the pan to loosen, then release and remove the springform ring.
- Pour the warm hot fudge over the top of the cheesecake, spreading it evenly to the edges with an offset spatula.
- Refrigerate the cheesecake for 15 to 20 minutes to let the hot fudge set slightly.
- Just before serving, garnish the top of the cheesecake with swirls of whipped cream, maraschino cherries, crushed nuts, and chocolate shavings or sprinkles.
- Slice with a sharp knife, wiping the blade between cuts, and serve chilled.
Notes
- Use room-temperature cream cheese, eggs, sour cream, and heavy cream to ensure a smooth, lump-free cheesecake filling.
- Wrap the outside of the springform pan in aluminum foil before placing it in the water bath if your pan is prone to leaking.
- For the cleanest slices, chill the cheesecake overnight and use a hot, dry knife for each cut.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
- Wrap the outside of the springform pan in aluminum foil before placing it in the water bath if your pan is prone to leaking.
- For the cleanest slices, chill the cheesecake overnight and use a hot, dry knife for each cut.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.