Hot Fudge Sundae Brownie Cheesecake Recipe

Introduction

The Hot Fudge Sundae Brownie Cheesecake is a decadent dessert that combines rich brownie, creamy cheesecake, and luscious chocolate ganache. Topped with fluffy whipped cream and crunchy peanuts, it’s a delightful treat perfect for special occasions or any time you crave something indulgent.

Ingredients

• 1 box walnut brownie mix (plus ingredients needed for the package directions)
• 24 ounces cream cheese (3 8-oz packages)
• 3/4 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy whipping cream (for ganache)
• 1 cup heavy whipping cream (for topping)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract (for topping)
• 1/4 cup chopped peanuts
• Piping bag with star tip

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and spray a 9-inch springform pan with baking spray. Prepare the brownie mix according to the package directions and bake it in the preheated oven for 30 to 40 minutes. Once baked, set it aside to cool.
2. Step 2: In a standing mixer, beat the cream cheese and sugar together until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in 1 teaspoon vanilla extract.
3. Step 3: Pour the cheesecake mixture over the cooled brownie base. Bake in the oven for about 1 hour, or until the cheesecake is almost set in the center. Remove from the oven and allow to cool to room temperature on a wire rack.
4. Step 4: Once cooled, refrigerate the cheesecake overnight to set fully.
5. Step 5: For the ganache, combine the semi-sweet chocolate chips and 1/4 cup heavy whipping cream in a microwave-safe bowl. Microwave for 45 seconds, then whisk until smooth. Pour the ganache over the chilled cheesecake and return to the fridge for 1 hour.
6. Step 6: To prepare the topping, whip 1 cup heavy cream with the powdered sugar and 1 teaspoon vanilla extract on medium speed until stiff peaks form. Transfer to a piping bag fitted with a star tip and pipe whipped cream around the edge of the cheesecake. Sprinkle chopped peanuts over the whipped cream.
7. Step 7: Serve and enjoy your Hot Fudge Sundae Brownie Cheesecake!

Tips & Variations

• For a nut-free version, omit the peanuts and substitute with chocolate shavings or sprinkles.
• Use dark chocolate chips in the ganache for a richer flavor.
• Allow the cheesecake to sit at room temperature for 15 minutes before serving for a creamier texture.
• If you don’t have a piping bag, gently spoon the whipped cream on top and smooth with a spatula.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it come to room temperature for 15-20 minutes; it’s best enjoyed chilled but softened slightly. Avoid freezing as it might affect the texture of the cream cheese layer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownies instead of a boxed mix?

Absolutely! Use your favorite homemade brownie recipe as the base; just be sure it fits into a 9-inch springform pan and is fully cooled before adding the cheesecake layer.

What can I substitute for the chopped peanuts?

You can use toasted almonds, pecans, or walnuts for a different crunch, or skip nuts altogether if preferred. Crushed cookies or chocolate chips also make tasty toppings.

Hot Fudge Sundae Brownie Cheesecake Recipe

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Indulge in this decadent Hot Fudge Sundae Brownie Cheesecake that layers a rich walnut brownie base with creamy cheesecake, topped with a smooth chocolate ganache, fluffy whipped cream, and crunchy chopped peanuts for the perfect combination of textures and flavors.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 12 hours (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Base

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

Cheesecake Layer

• 24 ounces cream cheese (3 8-oz packages), softened
• 3/4 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract

Ganache

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

Whipped Cream Topping

• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup chopped peanuts

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownie and cheesecake layers.
2. Prepare Pan: Spray a 9-inch springform pan thoroughly with baking spray to prevent sticking.
3. Bake Brownie Base: Prepare the walnut brownie mix according to the package directions, pour into the prepared pan, and bake for 30-40 minutes. Once baked, allow it to cool to room temperature.
4. Make Cheesecake Batter: In a standing mixer, beat the cream cheese and sugar until the mixture is light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
5. Bake Cheesecake Layer: Pour the cheesecake batter over the cooled brownie base and bake at 350°F for about 1 hour, or until the cheesecake is almost set in the middle. Remove from oven and cool on a wire rack to room temperature.
6. Chill Cheesecake: Once cooled, refrigerate the cheesecake overnight to fully set and develop flavors.
7. Prepare Ganache: Combine the semi-sweet chocolate chips and 1/4 cup heavy whipping cream in a microwave-safe bowl. Microwave for 45 seconds, then whisk until smooth and shiny.
8. Apply Ganache: Pour the ganache evenly over the chilled cheesecake, then return it to the refrigerator for at least one hour to allow the ganache to firm up.
9. Make Whipped Cream Topping: In a standing mixer, whip 1 cup heavy whipping cream with powdered sugar and vanilla extract on medium speed until stiff peaks form.
10. Decorate Cheesecake: Transfer the whipped cream to a piping bag fitted with a star tip and pipe decorative swirls around the edge of the cheesecake. Sprinkle chopped peanuts over the whipped cream.
11. Serve: Slice and enjoy this rich and decadent Hot Fudge Sundae Brownie Cheesecake.

Notes

• Use room temperature cream cheese for a smooth cheesecake batter.
• Ensure the brownie base is completely cooled before adding the cheesecake layer to prevent mixing layers.
• Microwaving ganache in intervals and stirring helps achieve a smooth texture without burning.
• Chilling the cheesecake overnight improves texture and flavor.
• Customize toppings by adding chocolate syrup or extra nuts if desired.

Keywords: brownie cheesecake, hot fudge sundae, chocolate ganache, whipped cream topping, walnut brownie, creamy cheesecake