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Hot Fudge Sundae Brownie Cheesecake Recipe

Hot Fudge Sundae Brownie Cheesecake Recipe
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5 from 9 reviews

Indulge in a decadent Hot Fudge Sundae Brownie Cheesecake featuring a rich walnut brownie base topped with creamy vanilla cheesecake, drizzled with luscious chocolate ganache, and crowned with fluffy whipped cream and crunchy peanuts.

Ingredients

Scale

Brownie Base

  • 1 box walnut brownie mix (ingredients as per package directions)

Cheesecake Layer

  • 24 ounces cream cheese (3 8-oz packages)
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

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
  • 1/4 cup chopped peanuts

Tools

  • Piping bag with star tip

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the brownie and cheesecake layers.
  2. Prepare Pan: Spray a 9-inch springform pan with baking spray to prevent sticking and set it aside.
  3. Bake Brownie Base: Follow the package directions to prepare the walnut brownie batter. Pour it into the prepared springform pan and bake for 30 to 40 minutes until set. Remove from oven and allow to cool completely.
  4. Make Cheesecake Filling: In a standing mixer, beat the cream cheese and sugar together until the mixture is light and fluffy. Add eggs one at a time, mixing fully after each addition, then mix in vanilla extract until combined.
  5. Assemble and Bake Cheesecake: Pour the cheesecake mixture over the cooled brownie base evenly. Bake the combined dessert at 350 degrees Fahrenheit for 1 hour or until the cheesecake is almost set but slightly jiggly in the center.
  6. Cool and Refrigerate: Allow the cheesecake to cool to room temperature on a wire rack. Once cool, cover and refrigerate overnight for best texture and flavor.
  7. Prepare Ganache: Combine semi-sweet chocolate chips and 1/4 cup heavy whipping cream in a microwave-safe bowl. Microwave for 45 seconds, then whisk until the mixture is smooth and glossy.
  8. Apply Ganache: Pour the ganache evenly over the chilled cheesecake, then return it to the refrigerator for at least one hour to set.
  9. Make Whipped Cream Topping: In a cleaned standing mixer bowl, beat 1 cup heavy whipping cream, powdered sugar, and vanilla extract on medium speed until stiff peaks form.
  10. Decorate: Transfer the whipped cream into a piping bag fitted with a star tip and pipe decorative dollops around the edge of the cheesecake. Sprinkle chopped peanuts on top of the whipped cream for added crunch and flavor.
  11. Serve and Enjoy: Once decorated, slice the cheesecake and serve chilled. Enjoy this rich, indulgent dessert!

Notes

  • Ensure the brownie layer is completely cooled before pouring the cheesecake batter to avoid mixing layers.
  • Using a springform pan makes releasing the cheesecake much easier without damaging the edges.
  • For best results, refrigerate the cheesecake overnight to allow flavors to meld and texture to set.
  • To prevent cracking, avoid overbaking the cheesecake; it should be slightly jiggly in the center when done.
  • Peanuts can be substituted with walnuts or pecans if preferred.

Nutrition

Keywords: brownie cheesecake, hot fudge sundae, chocolate ganache, whipped cream topping, walnut brownie, dessert, cheesecake recipe

Find it online: https://flavorsbymaya.com/hot-fudge-sundae-brownie-cheesecake-recipe/