How to make Heavenly Hot Fudge Sundae Brownie Cheesecake
Step 1: Prepare the brownie mix according to package instructions, adding espresso powder if using. Bake in a greased 9-inch springform pan at 350°F (175°C) for about 20–25 minutes until just set. Let cool slightly.
Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
Step 3: Mix in vanilla extract, sour cream, and heavy cream until fully combined.
Step 4: Pour the cheesecake batter over the brownie base and smooth the top.
Step 5: Bake at 325°F (165°C) for 45–55 minutes, until the center is set but slightly jiggly. Turn off oven and let cheesecake cool gradually with the door cracked.
Step 6: Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Step 7: Before serving, drizzle generously with hot fudge sauce and top with whipped cream, chocolate chunks, and sprinkles.
Recipe Variations and Possible Substitutions
Use a homemade brownie recipe instead of boxed mix for a from-scratch version.
Swap hot fudge for caramel or chocolate ganache.
Add chopped nuts for extra crunch.
Use Greek yogurt instead of sour cream for a lighter option.
Storage and Reheating Tips
Store covered in the refrigerator for up to 4 days.
Serve chilled or allow to sit at room temperature for 10 minutes before slicing.
Reheat individual slices briefly in the microwave if you prefer warm brownie layers.
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