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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownie and cheesecake layers.
- Prepare Pan: Spray a 9-inch springform pan with baking spray to prevent sticking and set it aside.
- 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.
- 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.
- 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.
- Chill Cheesecake: Once cooled, refrigerate the cheesecake overnight to allow it to firm up and the flavors to meld.
- 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.
- 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.
- 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.
- 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.
- 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
