Next, while the brownie bakes, I prepare the cheesecake layer. In a mixing bowl, I beat the softened cream cheese until smooth, then add in granulated sugar, vanilla extract, and eggs one by one. This mixture should be light and fluffy; it’s the perfect creamy contrast to the rich brownie. After the brownie base has cooled slightly, I gently pour the cheesecake mixture over the top, spreading it evenly. Then it’s back into the oven for another 30-35 minutes. I usually keep an eye on it to make sure it doesn’t overbake; the center should be set but a little jiggle is okay.
As the cheesecake bakes, I like to prepare my hot fudge sauce if I’m making it homemade—it’s so worth the extra effort! I melt the chocolate chips with heavy cream in a saucepan over low heat, stirring continuously until smooth and glossy. If you prefer, you can use store-bought hot fudge to save a bit of time. Once everything’s beautifully baked, let the brownie cheesecake cool completely at room temperature before storing it in the fridge for a couple of hours to firm up nicely.
Finally, after the cheesecake has chilled, I remove it from the springform pan, drizzle the warm hot fudge generously on top, and finish it off with dollops of whipped cream and your choice of nuts or cherries. I just can’t help but admire my creation before serving. A plate of this heavenly concoction feels like a warm embrace on a plate!
Pro Tips for Best Results
I tested this recipe three ways: with box brownie mix, from-scratch brownies, and even a gluten-free version for my friends who have dietary restrictions. While all variations tasted amazing, I found that the box mix offers a texture that’s hard to beat for that classic brownie feel.
Another tidbit I learned is to let your ingredients sit at room temperature before you start mixing. This helps ensure a smooth cheesecake batter and ultimately a creamier texture. Oh, and don’t skip chilling the cheesecake for at least a couple of hours; that waiting time really pays off!
Lastly, I like to soften my cream cheese overnight in the fridge. It makes mixing so much easier. Trust me; your arms will thank you later!
Common Mistakes to Avoid
One mistake I made the first time I baked this was not allowing the brownie layer to cool adequately before adding the cheesecake layer. The heat caused the cheesecake to cook unevenly, resulting in a slightly cracked top. I learned that patience is key—allow it to cool fully, and the results will be well worth the wait! (See the next page below to continue…)