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.