Fudge Sundae Brownie Cheesecake Recipe

Fudge Sundae Brownie Cheesecake is the ultimate indulgence for anyone who loves a combination of rich, chocolatey brownie, smooth cheesecake, and sweet toppings. This layered dessert features a decadent fudgy brownie base, followed by a velvety cheesecake filling, and topped with all the fixings of a classic sundae—hot fudge sauce, whipped cream, and a cherry on top. It’s the perfect dessert to serve at dinner parties, birthdays, or any celebration.

Instructions

Step 1: Make the Brownie Layer

1. Preheat the Oven:

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   • Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper, or use non-stick spray. This will help prevent the brownie layer from sticking to the pan.

2. Prepare the Brownie Batter:

   • In a large bowl, prepare the brownie batter according to the instructions on the box (or your homemade brownie recipe). Typically, this involves mixing together melted butter, eggs, vanilla extract, and water with the dry brownie mix.
   • If you want an extra fudgy texture, fold in 1/2 cup of semi-sweet chocolate chips into the batter. This will melt slightly during baking and create pockets of gooey chocolate throughout the brownie base.

3. Bake the Brownie Layer:

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   • Pour the brownie batter into the prepared springform pan, spreading it evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not completely clean). This will ensure that the brownie base remains fudgy.
   • Once baked, remove from the oven and allow the brownie to cool completely in the pan on a wire rack. The brownie will firm up as it cools.

Step 2: Prepare the Cheesecake Layer

1. Beat the Cream Cheese:

   • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for about 2-3 minutes, or until smooth and creamy. This step is crucial for achieving a smooth cheesecake filling without lumps.

2. Add Sugar and Vanilla:

   • Gradually add the granulated sugar and continue beating until the mixture is well combined. Then, add the vanilla extract and mix until fully incorporated.

3. Add Eggs One at a Time:

   • Add the eggs one at a time, beating well after each addition. Be sure not to overmix at this stage to avoid incorporating too much air into the batter, which can cause cracks during baking.

4. Add Flour and Sour Cream:

   • Sift the flour over the cheesecake batter and gently fold it in with a spatula to prevent lumps. Then, add the sour cream and lemon juice (if using) and stir until smooth.

5. Pour the Cheesecake Filling:

   • Pour the cheesecake batter over the cooled brownie base, spreading it evenly with a spatula. The cheesecake layer should completely cover the brownie layer, creating a smooth surface.

Step 3: Bake the Cheesecake

1. Prepare the Water Bath (Optional but Recommended):

   • To prevent the cheesecake from cracking, you can bake it in a water bath. Wrap the bottom of the springform pan in aluminum foil to prevent any water from seeping in. Place the pan in a large roasting pan and fill the roasting pan with about 1 inch of hot water. This will help ensure even baking and create a moist environment for the cheesecake.

2. Bake the Cheesecake:

   • Bake the cheesecake at 325°F (163°C) for about 55-70 minutes, or until the edges are set, but the center still has a slight jiggle when you gently shake the pan. The cheesecake will firm up as it cools.
   • Once done, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.

3. Chill the Cheesecake:

   • After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or overnight for the best results. The cheesecake needs to be well-chilled before you top it with the fudge sauce and whipped cream.

Step 4: Prepare the Fudge Sauce

1. Heat the Cream:

   • In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Be careful not to let it boil over.

2. Add the Chocolate Chips:

   • Once the cream is hot, remove the saucepan from the heat and add the semi-sweet chocolate chips. Stir until the chocolate chips are completely melted and smooth.

3. Add Butter and Powdered Sugar:

   • Stir in the butter and powdered sugar, mixing until fully incorporated and the sauce is silky smooth. If the sauce is too thick, you can add a little more cream to reach your desired consistency.

4. Finish the Sauce:

   • Stir in the vanilla extract for extra flavor, then set the sauce aside to cool slightly. It should be pourable but not too runny. If the sauce cools and becomes too thick, you can reheat it gently over low heat.

Step 5: Assemble the Fudge Sundae Brownie Cheesecake

1. Remove the Cheesecake from the Springform Pan:

   • Once the cheesecake is fully chilled, carefully remove it from the springform pan and place it on a serving platter.

2. Top with Fudge Sauce:

   • Pour the warm fudge sauce over the top of the cheesecake, allowing it to drip down the sides. You can spread it evenly over the top with a spatula or let it pool slightly in the center.

3. Whip the Cream:

   • In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form. Be careful not to overwhip the cream, as it can turn into butter.

4. Top the Cheesecake:

   • Pipe or spoon the whipped cream around the edges of the cheesecake, creating a decorative border. Add a generous amount of whipped cream on top, leaving some room for the cherries.

5. Garnish with Cherries and Nuts:

   • Place maraschino cherries on top of the whipped cream and drizzle more fudge sauce over the top. For an extra touch, sprinkle crushed nuts (such as walnuts, pecans, or almonds) and chocolate shavings over the whipped cream for added texture and flavor.

6. Chill Before Serving:

   • Allow the cheesecake to chill in the refrigerator for another 30 minutes to 1 hour before serving. This ensures that the fudge sauce sets and the whipped cream remains firm.

Serving and Enjoying Your Fudge Sundae Brownie Cheesecake

• Serve with Extra Fudge Sauce: If you love extra indulgence, serve the cheesecake with additional warm fudge sauce on the side for drizzling.
• Portion Control: This dessert is rich, so it’s best to cut it into small slices. A little goes a long way with the dense brownie, smooth cheesecake, and indulgent toppings.
• Pair with Coffee or Milk: This dessert pairs wonderfully with a cup of coffee, a hot chocolate, or even a tall glass of milk. The rich chocolate and creamy elements are complemented perfectly by the warm beverage.

Tips and Variations

• Brownie Layer Alternatives: You can use a homemade brownie recipe for the base instead of a box mix. Adding extra chocolate chips or chopped nuts to the brownie batter can enhance the flavor and texture.
• Flavored Cheesecake: Add a splash of caramel extract or a bit of cocoa powder to the cheesecake batter for a different flavor profile. You can even fold in crushed cookies or candy for an added twist.
• Sundae Toppings: Feel free to get creative with the toppings! In addition to maraschino cherries, you can add sprinkles, crushed candy bars, or even a drizzle of salted caramel sauce.
• Make-Ahead Option: This cheesecake can be made ahead and stored in the refrigerator for up to 3 days. Just add the toppings just before serving to keep them fresh.

Conclusion

Fudge Sundae Brownie Cheesecake is the ultimate dessert indulgence, combining the best aspects of brownies, cheesecake, and sundaes into one delicious, decadent treat. The fudgy brownie base, smooth and tangy cheesecake filling, and indulgent sundae toppings make this dessert a showstopper for any occasion. It’s sure to satisfy every sweet tooth and leave everyone asking for seconds. Whether you’re celebrating a special occasion or simply want to treat yourself, this cheesecake will deliver all the rich, chocolatey, and creamy goodness you crave. Enjoy!

Yield: 12

Fudge Sundae Brownie Cheesecake Recipe

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Fudge Sundae Brownie Cheesecake is the ultimate indulgence for anyone who loves a combination of rich, chocolatey brownie, smooth cheesecake, and sweet toppings. This layered dessert features a decadent fudgy brownie base, followed by a velvety cheesecake filling, and topped with all the fixings of a classic sundae—hot fudge sauce, whipped cream, and a cherry on top. It’s the perfect dessert to serve at dinner parties, birthdays, or any celebration.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• For the Brownie Layer:
• 1 box (18.5 oz) brownie mix (plus ingredients required on the box, usually eggs, oil, and water)
• 1/2 cup semi-sweet chocolate chips (optional, for extra fudgy texture)
• For the Cheesecake Layer:
• 2 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• For the Fudge Sauce:
• 1/2 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 1/4 cup powdered sugar
• 1/2 cup semi-sweet chocolate chips
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• For the Sundae Toppings:
• Whipped cream (for topping)
• Chopped nuts (such as walnuts or pecans, optional)
• Maraschino cherries (optional)
• Chocolate syrup (optional)

Instructions

1. Prepare the Brownie Layer:

• Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper.
• Prepare the brownie batter according to the instructions on the box, and fold in the chocolate chips if using.
• Pour the brownie batter into the bottom of the prepared pan and spread it into an even layer.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The brownie should be mostly set but still slightly soft in the center.
• Let the brownie layer cool completely while you prepare the cheesecake layer.

2. Prepare the Cheesecake Layer:

• In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy.
• Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and sour cream and continue mixing until smooth and combined.
• Pour the cheesecake batter over the cooled brownie layer, smoothing it into an even layer.
• Bake the cheesecake at 350°F (175°C) for 30-35 minutes, or until the edges are set, but the center still has a slight jiggle. The cheesecake should not be overcooked to avoid cracking.
• Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight, to set.

3. Prepare the Fudge Sauce:

• In a small saucepan, combine the heavy cream, cocoa powder, powdered sugar, and chocolate chips.
• Heat over medium heat, stirring constantly, until the mixture is smooth and the chocolate chips have melted.
• Stir in the butter and vanilla extract, then remove from heat.
• Let the fudge sauce cool slightly before using. It will thicken as it cools.

4. Assemble the Fudge Sundae Brownie Cheesecake:

• Once the cheesecake has set, remove it from the springform pan.
• Drizzle a generous amount of the fudge sauce over the top of the cheesecake.
• Add whipped cream around the edges, and top with chopped nuts and maraschino cherries if desired.
• Serve with extra fudge sauce on the side, if desired.

Notes

Make Ahead: This cheesecake can be made a day or two in advance. Just keep it refrigerated until you're ready to serve.

Brownie Options: You can also make homemade brownies for the base if you prefer not to use a box mix.

For a Crunchy Crust: If you like a bit of crunch, you can add a graham cracker crust or crumble some additional brownies over the cheesecake layer before adding the fudge sauce.