If you’re a chocolate lover seeking the ultimate dessert experience, look no further than this rich and indulgent Ultimate Hot Fudge Brownie Cheesecake. Combining the fudgy decadence of brownies with the smooth richness of cheesecake, this dessert is a showstopper for any special occasion. With layers of creamy cheesecake and a luscious hot fudge topping, it’s perfect for birthdays, holidays, or simply when you want to indulge yourself and your loved ones.
Ingredients
Scale:
1 cup (230g) unsalted butter, preferably at room temperature
2 cups (400g) granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup (130g) all-purpose flour, sifted
1 cup (90g) unsweetened cocoa powder, high-quality
1 teaspoon salt
1 cup (180g) chocolate chips (optional)
3 (8 oz) packages cream cheese, softened to room temperature
1 cup (200g) granulated sugar for cheesecake
1 teaspoon vanilla extract for cheesecake
3 large eggs, at room temperature for cheesecake
1 cup (240ml) sour cream for cheesecake
1 cup (240ml) heavy cream for hot fudge topping
1 cup (200g) granulated sugar for hot fudge topping
1 cup (90g) unsweetened cocoa powder for hot fudge topping
1/2 cup (115g) unsalted butter for hot fudge topping
1 teaspoon vanilla extract for hot fudge topping
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
In a medium saucepan, melt the butter over low heat. Stir in the 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 to the wet mixture and stir until just combined. Fold in chocolate chips, if using.
Pour the brownie batter into the prepared pan and bake for 20-25 minutes.
While the brownies bake, beat the cream cheese and sugar together until smooth. Add in the vanilla and eggs, one at a time.
Stir in the sour cream. Once the brownies are done, let them cool slightly for about 10 minutes.
Pour the cheesecake mixture over the brownie layer and bake for an additional 50-60 minutes.
Turn off the oven and crack the door, letting the cheesecake cool in the oven for an hour.
Transfer to the refrigerator and chill for at least 4 hours or overnight.
For the hot fudge sauce, whisk together the heavy cream, sugar, and cocoa powder in a saucepan. Add the butter and cook until it thickens.
Stir in the vanilla extract and let the hot fudge cool slightly before pouring over the cheesecake.
