Description
Hot Fudge Brownie Cheesecake is a rich, layered dessert featuring a fudgy brownie base, creamy cheesecake filling, and thick homemade hot fudge topping. This showstopper is perfect for celebrations or anytime you want to impress. Make it ahead for stress-free entertaining and serve chilled for best results!
Ingredients
Brownie Layer:
1 batch of your favorite fudgy brownie recipe or box mix
Cheesecake Layer:
4 (8 oz) packages cream cheese, at room temperature
1 2/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 large eggs, at room temperature
3/4 cup whipping cream
Hot Fudge Sauce:
4 tablespoons unsalted butter, cut into chunks
1/4 cup light corn syrup
4 oz unsweetened chocolate, chopped
3/4 cup brown sugar
3/4 cup granulated sugar
1 1/2 cups heavy cream
1/4 teaspoon salt
2 teaspoons vanilla extract
Instructions
- Prepare the Pan: Grease a 9-inch springform pan that is at least 3 inches deep. Preheat your oven to 350ºF.
- Brownie Layer: Prepare your brownie batter and spread it evenly in the pan. Bake for 20 minutes, then reduce oven temperature to 325ºF. Remove and let cool.
- Cheesecake Batter: Using a stand mixer, beat 1 package of cream cheese with 1/3 cup sugar and cornstarch on low speed until smooth. Add the remaining cream cheese one package at a time, beating well.
- Add the remaining sugar and vanilla, then mix in the eggs one at a time. Finally, blend in the whipping cream just until incorporated.
- Assemble: Pour the cheesecake batter over the brownie layer, leaving at least 1/2 inch of space from the top of the pan.
- Bake: Bake at 325ºF for 70 to 80 minutes until the center jiggles slightly. Let cool.
- Make the Hot Fudge: Melt butter in a saucepan, add corn syrup and chocolate, stirring until smooth. Add sugars, cream, and salt. Bring to a gentle boil and cook without stirring until the temperature reaches 220-224ºF. Remove from heat and whisk in vanilla.
- Finish: Let the fudge cool, then pour over the cooled cheesecake. Chill overnight for best results.
- Serve: Top with freshly whipped cream and bright cherries just before slicing and serving.
Notes
Leave space at the top of the pan to avoid overflow.
Excess cheesecake batter can be baked in ramekins.
Let cheesecake chill overnight for best flavor and texture.
Cracks? Don’t worry—hot fudge covers everything beautifully!
- Prep Time: 30 minutes + Time (Cooling/Chilling): 1 hour
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 583
- Sugar: 46g
- Carbohydrates: 52g
- Protein: 6g