Description
Indulgent Hot Fudge Sundae Brownie Cheesecake blends classic dessert favorites into one phenomenal treat. Chocolate brownie base meets creamy cheesecake, topped with fudge sauce and classic sundae garnishes for an irresistible dessert experience you cannot resist.
Ingredients
Scale
Main Ingredients:
Brownie Layer:
- 1 box walnut brownie mix
Cheesecake Layer:
- 24 ounces (680 grams) cream cheese
- 3 eggs
Chocolate Ganache:
- ½ cup (85 grams) semi-sweet chocolate chips
- ¼ cup (60 milliliters) heavy whipping cream
Sweeteners and Flavors:
- ¾ cup (150 grams) sugar
- 1 teaspoon vanilla extract
- ½ cup (60 grams) powdered sugar
Toppings and Garnishes:
- 1 cup (240 milliliters) heavy whipping cream
- ¼ cup (30 grams) chopped peanuts
- 1 piping bag with star tip
Instructions
- Prepare the springform pan by lightly coating with non-stick cooking spray and set aside at room temperature.
- Create the brownie foundation by mixing and baking the brownie mix according to package instructions in a 350°F (175°C) oven for 35-40 minutes until a toothpick comes out clean.
- Allow the brownie layer to cool completely to room temperature, ensuring a stable base for the cheesecake.
- Using an electric mixer, cream the cream cheese and granulated sugar until smooth and silky, approximately 3-4 minutes.
- Incorporate eggs into the cream cheese mixture one at a time, blending thoroughly after each addition to prevent lumps.
- Gently fold in the vanilla extract, mixing until the cheesecake batter is uniform and velvety.
- Carefully pour the cheesecake mixture over the cooled brownie layer, ensuring an even distribution.
- Bake the assembled cake in the preheated 350°F (175°C) oven for 55-65 minutes, or until the center is almost set with a slight jiggle.
- Remove from oven and let the cheesecake cool completely at room temperature, then refrigerate overnight to set.
- Prepare the ganache by melting chocolate chips and heavy cream in the microwave for 45-50 seconds, whisking until glossy and smooth.
- Pour the warm ganache evenly over the chilled cheesecake, allowing it to cascade down the sides.
- Refrigerate the ganache-covered cheesecake for an additional 45-60 minutes to set.
- Whip heavy cream with powdered sugar and vanilla extract until stiff, glossy peaks form.
- Transfer the whipped cream to a piping bag and create decorative borders around the cheesecake’s edge.
- Garnish the top with finely chopped peanuts for added texture and visual appeal.
- Chill for 30 minutes before serving to ensure perfect slicing and presentation.
Notes
- Brownie Base Creates Delectable Foundation: Perfectly baked brownie layer provides a rich, chocolatey bottom that adds incredible depth and texture to this decadent dessert.
- Chilling Matters Significantly: Overnight refrigeration ensures the cheesecake sets properly, developing intense flavors and achieving ideal creamy consistency.
- Strategic Layering Technique: Carefully pouring cheesecake mixture over cooled brownie prevents structural breakdown and maintains distinct layer separation.
- Temperature Control is Critical: Baking at 350°F and monitoring center’s doneness prevents over-cooking and maintains smooth, velvety cheesecake texture.
- Ganache Transforms Appearance: Smooth chocolate glaze not only enhances visual appeal but also adds luxurious richness and professional finish to the dessert.
- Garnish Elevates Presentation: Piped whipped cream and sprinkled peanuts create beautiful visual contrast and provide delightful textural crunch.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 120 mg