Description
Experience a delightful fusion of flavors with this Hot Fudge Brownie Cheesecake, featuring a rich brownie base topped with a creamy cheesecake layer and drizzled with warm hot fudge. Perfect for any occasion, this indulgent dessert is sure to impress!
Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- Whipped cream (optional)
- Chocolate shavings (optional)
- Chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal.
- In a medium saucepan, melt the butter over low heat. Once melted, remove it from the heat and stir in the granulated sugar until well combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix!
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the brownie batter into the prepared springform pan, spreading it evenly across the bottom. Set aside while you prepare the cheesecake layer.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the granulated sugar and vanilla extract, mixing until well combined.
- Incorporate the eggs, one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracks in your cheesecake.
- Finally, add the sour cream and heavy cream, mixing until the mixture is smooth and creamy.
- Carefully pour the cheesecake batter over the brownie layer in the springform pan, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracks from forming.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- In a small saucepan over medium heat, combine the heavy cream, chocolate chips, and corn syrup. Stir continuously until the chocolate chips are melted and the mixture is smooth.
- Remove the saucepan from the heat and stir in the vanilla extract. Allow the hot fudge to cool slightly before using it to top the cheesecake.
Notes
- For best results, refrigerate the cheesecake overnight to allow it to set properly.
- Feel free to customize the garnish with your favorite toppings such as whipped cream, chocolate shavings, or chopped nuts.
- Prep Time: 30 minutes
- Cook Time: 60 minutes