Hot Fudge Sundae Brownie Cheesecake

Indulge in a truly decadent treat with this Hot Fudge Sundae Brownie Cheesecake. Combining the rich, fudgy goodness of brownies with the creamy texture of cheesecake, and topped off with a luscious chocolate ganache and fluffy whipped cream, this dessert is the ultimate indulgence. Whether you’re hosting a celebration or treating yourself to something sweet, this dessert is sure to satisfy all your chocolate cravings.

Ingredients

For this mouthwatering cheesecake, you’ll need the following ingredients:

  • 1 box walnut brownie mix (use ingredients according to package directions)
  • 24 ounces cream cheese (3 8-oz packages)
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

For the Chocolate Ganache

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy whipping cream

For the Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped peanuts
  • Piping bag with star tip

Directions

Start by preheating your oven to 350°F (175°C). Spray a springform pan with non-stick spray and set it aside. Prepare the brownie mix according to the package directions, and bake for 30-40 minutes. Let the brownies cool completely.

While the brownies cool, prepare the cheesecake filling. In a standing mixer, beat the cream cheese and sugar until light and fluffy. Add the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract.

Once the brownie layer has cooled, pour the cheesecake mixture over it and return to the oven. Bake for an additional 1 hour, or until the center is almost set. Allow the cheesecake to cool to room temperature on a wire rack, then refrigerate overnight for the best results.

For the ganache, microwave the semi-sweet chocolate chips and heavy whipping cream for 45 seconds. Whisk until smooth and pour the ganache over the chilled cheesecake. Refrigerate for another hour to allow the ganache to set.

To make the whipped cream topping, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Using a piping bag with a star tip, pipe whipped cream around the edge of the cheesecake. Finish by sprinkling with chopped peanuts for added crunch.

Prep Time: 20 minutes
Cooking Time: 1 hour 40 minutes
Total Time: 3 hours
Calories per Serving: 322 kcal
Servings: 8 servings

Serving and Storage Tips

Serving Tips

  • For the best presentation, slice the cheesecake into 8 even portions, ensuring each piece gets a generous amount of the chocolate ganache and whipped cream topping.
  • Drizzle some additional hot fudge sauce over each slice for an extra dose of chocolatey goodness.
  • Serve the cheesecake chilled to preserve its creamy texture and the firmness of the ganache.
  • Garnish with a sprinkle of chopped peanuts or even a cherry on top for that classic sundae feel.

Storage Tips

  • Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Be sure to keep the whipped cream topping separate if possible to maintain its freshness.
  • If you prefer to store it for a longer period, wrap individual slices tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
  • If you have leftover ganache, it can be stored in a separate airtight container in the refrigerator for up to 1 week. Gently reheat it before serving to regain its smooth consistency.

Variations

1. Caramel Sundae Brownie Cheesecake
Switch out the chocolate ganache for a rich homemade caramel sauce. You can also drizzle caramel over the whipped cream topping and sprinkle with crushed toffee bits for an extra caramel crunch.

2. Nutty Brownie Cheesecake
For a more indulgent, nutty flavor, mix in 1/2 cup of chopped nuts, such as walnuts, pecans, or almonds, into the brownie batter before baking. You can also add a few extra nuts on top along with the whipped cream for extra texture.

3. Strawberry Brownie Cheesecake
Top the cheesecake with fresh, sliced strawberries and a drizzle of strawberry syrup. Alternatively, blend 1 cup of strawberries into the cheesecake mixture for a fruity twist that complements the richness of the brownie base.

4. Peanut Butter Brownie Cheesecake
For peanut butter lovers, swirl 1/2 cup of peanut butter into the cheesecake mixture before baking. You can also top the cheesecake with peanut butter drizzle or chopped peanut butter cups for an extra creamy and crunchy layer.

5. Mint Chocolate Brownie Cheesecake
Add 1 teaspoon of peppermint extract to the cheesecake batter and use mint chocolate chips in place of the semi-sweet chocolate chips for the ganache. This variation adds a cool, minty twist that’s perfect for the holiday season.

6. Mocha Brownie Cheesecake
Mix 1 tablespoon of instant espresso powder into the brownie mix and 1 tablespoon into the cheesecake filling. This variation gives the dessert a coffee flavor that pairs beautifully with the chocolate and creamy cheesecake.

7. No-Bake Brownie Cheesecake
If you’re looking for a no-bake version, simply skip the oven for the cheesecake filling. Prepare the brownie mix as a no-bake base and refrigerate it to set. Pour the cheesecake filling on top and refrigerate until firm, then top with ganache and whipped cream.

8. Dark Chocolate Brownie Cheesecake
Swap the semi-sweet chocolate chips for dark chocolate chips for a more intense, slightly bitter chocolate flavor. The deep chocolate taste will complement the sweetness of the cheesecake and the brownie base.

9. Coconut Brownie Cheesecake
Add 1/2 cup of shredded coconut into the cheesecake batter for a tropical twist. Top the cheesecake with toasted coconut flakes and chocolate ganache for a delicious combination of flavors.

10. Cherry Brownie Cheesecake
For a fruity topping, add maraschino cherries or fresh cherries on top of the cheesecake once it’s fully chilled. The cherries will balance the richness of the brownie and cheesecake layers, creating a more colorful and flavorful dessert.

These variations give you the flexibility to make this Hot Fudge Sundae Brownie Cheesecake your own, so feel free to experiment with your favorite flavors and toppings!

FAQs

1. Can I use a different type of brownie mix?
Yes, you can use any brownie mix you prefer, such as plain or with added ingredients like nuts or chocolate chips. Just follow the directions on the package for the best results.

2. Can I make this cheesecake without a springform pan?
While a springform pan is ideal for easy removal, you can use a regular round cake pan or a square baking dish. Just be sure to line it with parchment paper or grease it well for easy removal.

3. Can I make the cheesecake ahead of time?
Absolutely! This cheesecake needs to be refrigerated overnight for the best texture and flavor. You can prepare it a day or two in advance and store it in the refrigerator until ready to serve.

4. How do I store leftover cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to store it for a longer period, wrap individual slices in plastic wrap and aluminum foil, then freeze them for up to 2 months.

5. Can I freeze this cheesecake?
Yes, you can freeze this cheesecake. After it has cooled and set, wrap it tightly in plastic wrap and then aluminum foil before freezing. Allow it to thaw in the refrigerator overnight before serving.

6. Can I make this dessert without the nuts?
Yes, if you prefer a nut-free version, you can simply omit the walnuts in the brownie layer and the chopped peanuts in the whipped cream topping. The cheesecake will still be delicious!

7. How can I make the whipped cream topping firmer?
To achieve a firmer whipped cream topping, ensure your heavy cream is very cold before whipping. You can also increase the powdered sugar slightly to help stabilize the whipped cream.

8. What can I use instead of heavy cream for the ganache?
You can use coconut cream or half-and-half as an alternative to heavy cream for the ganache, though the texture may be slightly different. If you use coconut cream, it will give a subtle coconut flavor.

9. How do I get a smooth chocolate ganache?
To achieve a smooth ganache, microwave the chocolate chips and heavy cream in short 15-second intervals, stirring well between each. This helps avoid overheating and ensures the chocolate melts evenly.

10. Can I add other toppings to the cheesecake?
Yes! Feel free to add a variety of toppings such as caramel sauce, fresh fruit, or crushed cookies. This recipe is versatile and can be customized to your taste!

This Hot Fudge Sundae Brownie Cheesecake is the perfect combination of rich chocolate, creamy cheesecake, and irresistible toppings. Whether you’re preparing for a special occasion or simply satisfying your sweet tooth, this indulgent dessert will definitely impress. With layers of brownie, cheesecake, and decadent ganache, it’s an unforgettable treat that’s sure to become a favorite!

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Hot Fudge Sundae Brownie Cheesecake


  • Author: Lusine Svetlana

Description

Indulge in a truly decadent treat with this Hot Fudge Sundae Brownie Cheesecake. Combining the rich, fudgy goodness of brownies with the creamy texture of cheesecake, and topped off with a luscious chocolate ganache and fluffy whipped cream, this dessert is the ultimate indulgence. Whether you’re hosting a celebration or treating yourself to something sweet, this dessert is sure to satisfy all your chocolate cravings.


Ingredients

For this mouthwatering cheesecake, you’ll need the following ingredients:

    • 1 box walnut brownie mix (use ingredients according to package directions)

    • 24 ounces cream cheese (3 8-oz packages)

    • 3/4 cup sugar

    • 3 eggs

    • 1 teaspoon vanilla extract

For the Chocolate Ganache

    • 1/2 cup semi-sweet chocolate chips

    • 1/4 cup heavy whipping cream

For the Whipped Cream Topping

    • 1 cup heavy whipping cream

    • 1/2 cup powdered sugar

    • 1 teaspoon vanilla extract

    • 1/4 cup chopped peanuts

    • Piping bag with star tip


Instructions

Start by preheating your oven to 350°F (175°C). Spray a springform pan with non-stick spray and set it aside. Prepare the brownie mix according to the package directions, and bake for 30-40 minutes. Let the brownies cool completely.

While the brownies cool, prepare the cheesecake filling. In a standing mixer, beat the cream cheese and sugar until light and fluffy. Add the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract.

Once the brownie layer has cooled, pour the cheesecake mixture over it and return to the oven. Bake for an additional 1 hour, or until the center is almost set. Allow the cheesecake to cool to room temperature on a wire rack, then refrigerate overnight for the best results.

For the ganache, microwave the semi-sweet chocolate chips and heavy whipping cream for 45 seconds. Whisk until smooth and pour the ganache over the chilled cheesecake. Refrigerate for another hour to allow the ganache to set.

To make the whipped cream topping, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Using a piping bag with a star tip, pipe whipped cream around the edge of the cheesecake. Finish by sprinkling with chopped peanuts for added crunch.

Prep Time: 20 minutes
Cooking Time: 1 hour 40 minutes
Total Time: 3 hours
Calories per Serving: 322 kcal
Servings: 8 servings

Notes

Serving Tips

    • For the best presentation, slice the cheesecake into 8 even portions, ensuring each piece gets a generous amount of the chocolate ganache and whipped cream topping.

    • Drizzle some additional hot fudge sauce over each slice for an extra dose of chocolatey goodness.

    • Serve the cheesecake chilled to preserve its creamy texture and the firmness of the ganache.

    • Garnish with a sprinkle of chopped peanuts or even a cherry on top for that classic sundae feel.

Storage Tips

    • Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Be sure to keep the whipped cream topping separate if possible to maintain its freshness.

    • If you prefer to store it for a longer period, wrap individual slices tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.

    • If you have leftover ganache, it can be stored in a separate airtight container in the refrigerator for up to 1 week. Gently reheat it before serving to regain its smooth consistency.