Description
This Heavenly Hot Fudge Sundae Brownie combines a rich brownie base with a creamy cheesecake layer, all topped with luscious hot fudge sauce and classic sundae toppings. Perfect for chocolate lovers, this decadent dessert is baked in a water bath for a smooth, creamy texture and served chilled with whipped cream, sprinkles, nuts, and cherries.
Ingredients
Scale
Brownie Base
- 1 box brownie mix (18 ounces) or equivalent homemade brownie batter
- Eggs, oil, and water as specified on the brownie mix package
- 1/2 teaspoon espresso powder (optional, for intensified chocolate flavor)
Cheesecake Layer
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Toppings
- 1 cup hot fudge sauce
- 1/2 cup semisweet chocolate chips (optional, for extra richness)
- Whipped cream, freshly whipped or canned
- Sprinkles, rainbow or chocolate
- Chopped nuts (pecans, walnuts, or peanuts)
- Maraschino cherries
- Additional hot fudge sauce for drizzling
Instructions
- Prepare and bake brownie base: Preheat your oven to 350°F (175°C). Line a springform pan with parchment paper and grease the sides with butter or cooking spray. Mix the brownie batter according to the package instructions, incorporating the optional espresso powder if using. Spread the batter evenly into the prepared pan and bake for 20-25 minutes until the edges are set but the center remains slightly underdone. Allow to cool slightly.
- Make cheesecake layer: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, mixing to combine thoroughly. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, and flour until the batter is smooth and well blended. Pour this cheesecake mixture evenly over the cooled brownie base, smoothing the surface with a spatula.
- Bake in water bath: Reduce the oven temperature to 325°F (160°C). Place the springform pan inside a larger roasting pan, then carefully pour hot water into the roasting pan to create a water bath that reaches about halfway up the side of the springform pan. Bake for 55-65 minutes until the edges are firm and set but the center still jiggles slightly. After baking, cool the cheesecake in the oven with the door slightly open for about one hour.
- Chill and assemble sundae toppings: Refrigerate the cheesecake for at least 4-6 hours or overnight to fully set. Before serving, warm the hot fudge sauce and drizzle 1 cup over the cheesecake. Optionally sprinkle semisweet chocolate chips over the top for extra richness. Add whipped cream, sprinkles, chopped nuts, and maraschino cherries as desired. Drizzle additional hot fudge sauce on each serving to complete the sundae experience.
Notes
- Using espresso powder in the brownie base enhances the depth of chocolate flavor but can be omitted if unavailable.
- The water bath is crucial for baking the cheesecake layer gently and preventing cracks.
- Allow the cheesecake to chill thoroughly to achieve the best creamy texture and ease of slicing.
- Feel free to customize toppings according to your preference for nuts, sprinkles, or whipped cream.
- For a richer dessert, use freshly whipped cream instead of canned.
