The first time I pulled this Hot Fudge Sundae Brownie Cheesecake from my oven, my entire kitchen transformed into a beacon of pure, unadulterated joy. The rich, chocolatey aroma of the brownie base melded with the sweet, tangy scent of baked cream cheese, creating a perfume that had my family hovering impatiently by the counter. I created this recipe after a serious craving struck—I wanted the fudgy chew of a brownie, the cool, creamy luxury of cheesecake, and the nostalgic, gooey glory of a classic ice cream sundae, all in one breathtaking slice. It’s not just a dessert; it’s an experience, a showstopper that turns any ordinary day into a celebration from the very first blissful bite.
Ingredients
- For the Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- For the Cheesecake Layer:
- 32 oz (4 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- For the Toppings:
- 1 cup hot fudge sauce, warmed
- Vanilla ice cream
- Whipped cream
- Maraschino cherries
- Chopped peanuts or sprinkles
Don’t let the list intimidate you—each component plays a crucial role. I cannot stress enough: use full-fat, brick-style cream cheese and let it soften completely on the counter. I’ve tried speeding it up in the microwave, and it often leads to a lumpy batter. For the cocoa powder, a good-quality unsweetened kind makes a world of difference in that brownie base; it provides that deep, authentic chocolate flavor. And for the love of all things delicious, don’t skip the sour cream in the cheesecake. It’s the secret weapon that adds a subtle tang and incredible creaminess, preventing the filling from being overly sweet.(See the next page below to continue…)