Hot Fudge Sundae Brownie Cheesecake Recipe

ByAiden Wells
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Introduction

The Hot Fudge Sundae Brownie Cheesecake is a decadent dessert that combines rich brownies, creamy cheesecake, and luscious chocolate ganache. Topped with fluffy whipped cream and crunchy peanuts, this treat is perfect for any special occasion or simply to satisfy your sweet tooth.

The image shows a rich three-layer cake on a white plate, with a slice placed in front on another white plate. The bottom layer is dark brown and dense, looking like chocolate or fudge. The middle layer is thick, creamy, and light beige in color. The top layer is a smooth, shiny dark chocolate glaze, with small lines of chocolate drizzle on the slice. Around the outer edge of the cake are dollops of white whipped cream, each topped with small pieces of chopped nuts. The slice also has a tall, swirled whipped cream dollop with chopped nuts on top, sitting on the plate next to it. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 box walnut brownie mix (plus ingredients required on the package)
  • 24 ounces cream cheese (3 8-oz packages)
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 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 (for topping)
  • 1/4 cup chopped peanuts
  • Piping bag with star tip

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with baking spray and set aside.
  2. Step 2: Prepare the brownie mix according to package directions, then pour the batter into the prepared pan. Bake for 30-40 minutes, then remove and set aside to cool.
  3. Step 3: In a standing mixer, beat the cream cheese and sugar until light and fluffy. Add the eggs one at a time, mixing each until fully combined. Stir in the vanilla.
  4. Step 4: Pour the cheesecake mixture over the cooled brownie layer and bake for about 1 hour, or until the center is almost set.
  5. Step 5: Cool the cheesecake on a wire rack to room temperature, then refrigerate overnight.
  6. Step 6: To make the ganache, combine the chocolate chips and 1/4 cup heavy cream in a microwave-safe bowl. Microwave for 45 seconds, then whisk until smooth. Pour the ganache evenly over the chilled cheesecake and refrigerate for 1 hour.
  7. Step 7: For the topping, beat 1 cup heavy cream, powdered sugar, and vanilla in a standing mixer on medium speed until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip and pipe around the edges of the cheesecake.
  8. Step 8: Sprinkle chopped peanuts over the piped whipped cream. Serve and enjoy your Hot Fudge Sundae Brownie Cheesecake!

Tips & Variations

  • Use high-quality semi-sweet chocolate chips for a richer ganache flavor.
  • Substitute chopped walnuts for peanuts if preferred, or omit nuts for a nut-free dessert.
  • For extra texture, add a layer of caramel sauce between the brownie and cheesecake layers before baking.
  • Make sure the cream cheese is softened to room temperature for a smoother cheesecake filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the ganache and whipped cream topping. For best results, allow the cheesecake to sit at room temperature for about 15 minutes before serving. Leftovers can be sliced and enjoyed cold or warmed slightly in the microwave.

How to Serve

A rich cheesecake with three layers sits on a white plate; the bottom layer is dark brown and dense, the middle layer is thick, creamy, and pale yellow, and the top layer is smooth, shiny dark chocolate. The cheesecake is decorated with a border of whipped cream around the edge, topped with crushed nuts. In front, a slice of the cheesecake on a white plate is covered in a shiny chocolate drizzle and has a large swirl of whipped cream topped with chopped nuts beside it. The background shows a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this cheesecake improves with time as the flavors meld. It is best to refrigerate it overnight before adding the ganache and toppings.

Can I use a different type of brownie mix?

Absolutely! Any boxed brownie mix will work well. Just follow the package directions for baking and use the same pan size.

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Hot Fudge Sundae Brownie Cheesecake Recipe

★★★★★

4.8 from 125 reviews
  • Author: Aiden
  • Total Time: 12 hours
  • Yield: 12 servings 1x
Print Recipe

Description

Delight in this decadent Hot Fudge Sundae Brownie Cheesecake that combines a rich walnut brownie base with creamy cheesecake, topped with luscious chocolate ganache, whipped cream, and crunchy peanuts for a perfect dessert treat.

Ingredients

Scale

Brownie Base

  • 1 box walnut brownie mix (follow package directions)

Cheesecake Layer

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

Chocolate 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

Other

  • Baking spray for pan
  • Piping bag with star tip for whipped cream piping

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 with baking spray to prevent sticking and set it aside.
  3. Bake Brownie Base: Prepare the walnut brownie mix as per the package instructions. Pour the batter into the prepared springform pan and bake for 30-40 minutes until set. Remove from oven and allow it to cool completely.
  4. Make Cheesecake Mixture: In a standing mixer, beat softened cream cheese and sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
  5. Bake Cheesecake Layer: Pour the cheesecake batter evenly over the cooled brownie base. Bake in the preheated oven for about 1 hour or until the center is almost set but still slightly jiggly. Remove from oven and let cool on a wire rack to room temperature.
  6. Chill Cheesecake: Once cooled, refrigerate the cheesecake overnight to allow it to firm up and the flavors to meld.
  7. Prepare Ganache: Combine 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 surface. Return the cheesecake to the fridge for at least 1 hour to set the ganache.
  9. Make Whipped Cream Topping: In a clean standing mixer bowl, whip 1 cup heavy whipping cream, powdered sugar, and vanilla extract on medium speed until stiff peaks form.
  10. Decorate Cheesecake: Transfer the whipped cream into a piping bag fitted with a star tip. Pipe whipped cream around the edges of the cheesecake. Sprinkle chopped peanuts over the whipped cream for texture and flavor.
  11. Serve: Slice and enjoy this rich, indulgent Hot Fudge Sundae Brownie Cheesecake with your favorite beverage.

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth cheesecake batter.
  • Allow the brownie base to cool completely before adding cheesecake mixture to prevent mixing of layers.
  • Microwave ganache in short increments if your microwave power varies to avoid burning chocolate.
  • The cheesecake is best when refrigerated overnight to enhance texture and flavor.
  • Use a springform pan to easily remove the cheesecake without damaging it.
  • For a nut-free version, omit walnuts in the brownie mix and peanuts on top.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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