By This Hot Fudge Sundae Brownie Cheesecake balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Hot Fudge Sundae Brownie Cheesecake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Hot Fudge Sundae Brownie Cheesecake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Brownie Layer:
1 box walnut brownie mix (prepared as per package directions, including walnuts)
For the Cheesecake Layer:
24 ounces cream cheese (3 packages of 8 oz each, softened)
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
PREPARATION STEPS
Preheat your oven to 350°F (175°C) and spray a springform pan with non-stick spray.
Prepare the brownie mix according to the package directions and bake for 30-40 minutes. Allow to cool.
In a standing mixer, whip the cream cheese and sugar until light and fluffy. Blend in the eggs one at a time, then stir in the vanilla extract.
Pour the cheesecake mixture over the cooled brownie base. Bake for about an hour or until the center is almost set. Cool to room temperature, then refrigerate overnight.
Microwave the chocolate chips and heavy cream for 45 seconds. Whisk until smooth and pour over the chilled cheesecake. Refrigerate for another hour.
Whip the heavy cream, powdered sugar, and vanilla to stiff peaks. Pipe around the cheesecake’s edge and sprinkle with chopped peanuts.
Prep Time: 20 minutes | Cooking Time: 1 hour 40 minutes | Total Time: About 3 hours (plus cooling and setting time)
Calories: 322 kcal per serving | Servings: 8
Indulge in the ultimate dessert experience with this Hot Fudge Sundae Brownie Cheesecake! Perfect for any occasion, this heavenly treat will satisfy all your sweet cravings
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
