A decadent dessert that combines the fudgy goodness of brownies, the creamy richness of cheesecake, and the sweet indulgence of a hot fudge sundae. This recipe is a showstopper that’s surprisingly easy to make.
Ingredients:
Fudgy Brownie Chunks:
- 1 box brownie mix (plus ingredients called for on box – usually water, eggs, and oil)
Chocolate Cookie Crust:
- 1 1/2 cups crushed Nilla Wafers (about 45-50 cookies)
- 6 tablespoons powdered sugar
- 6 tablespoons cocoa powder
- 1/2 cup unsalted butter, melted
Creamy Cheesecake Filling:
- 32 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot fudge sauce for swirling
Preparation:
Step 1: Prepare the Brownie Chunks
Follow the directions on your brownie mix box to bake the brownies. Once they’re completely cool, cut them into 3/4-inch cubes. You’ll use about half for the cheesecake – enjoy the rest!
Step 2: Prepare the Chocolate Cookie Crust
Preheat your oven to 350°F (175°C). Mix the crushed Nilla Wafers with powdered sugar and cocoa powder. Stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes.
Step 3: Make the Cheesecake Filling
Beat the softened cream cheese with sugar until smooth and fluffy. Ensure there are no lumps. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, then gently fold in half of your brownie chunks.
Step 4: Assemble and Swirl
Pour the cheesecake batter over the cooled crust. Tap the pan gently to release any air bubbles. Drizzle hot fudge sauce on top in a spiral pattern. Use a knife to swirl it through the batter for a marbled effect.
Step 5: Bake and Cool
Bake at 350°F (175°C) for 50-55 minutes, until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let it cool slowly for 1 hour. This prevents cracks in the cheesecake.
Step 6: Chill
Let the cheesecake cool completely at room temperature. Then, cover and chill in the refrigerator for at least 4 hours, or preferably overnight. This step is crucial for the perfect texture.
Step 7: Serve
Remove the springform rim and slice with a hot, clean knife for perfect cuts. Top with extra hot fudge, whipped cream, cherries, or more brownie pieces.
Why You’ll Love This Recipe:
This Brownie Sundae Cheesecake is a delightful fusion of flavors and textures. The fudgy brownies, creamy cheesecake, and rich hot fudge create an irresistible combination that will impress anyone who tries it. It’s perfect for special occasions or when you simply want to indulge in a decadent treat.
Serving Suggestions:
- Serve chilled, straight from the refrigerator.
- Add a dollop of whipped cream and a cherry on top for a classic sundae presentation.
- Drizzle with extra hot fudge or chocolate syrup.
- Sprinkle with chopped nuts or chocolate shavings.
- Serve with a scoop of vanilla ice cream for an extra indulgent experience.
Tips:
- Ensure your cream cheese is fully softened to avoid lumps in the filling.
- Don’t overbake the cheesecake, as this can cause it to crack.
- Cooling the cheesecake slowly in the oven helps prevent cracks.
- Chilling the cheesecake for at least 4 hours is essential for the best texture.
- Use a hot, clean knife for slicing to achieve clean, even cuts.
- This dessert is even better the next day as the flavors meld together.
Preparation Time: 30 minutes
Cook Time: 50-55 minutes
Cooling Time: 1 hour + 4 hours chilling
Total Time: Approximately 6 hours
Nutritional Information: (Per serving, approximate)
- Calories: 600-800
- Protein: 10-12g
- Sodium: 300-400mg
Conclusion:
The Brownie Sundae Cheesecake is a truly special dessert that combines everyone’s favorite treats into one unforgettable creation. With its rich flavors and satisfying textures, it’s sure to be a hit at any gathering. Enjoy the process of making this masterpiece and savor every delicious bite!
Questions and Answers:
Q1: Can I use a different type of cookie for the crust?
A: Yes, you can substitute Nilla Wafers with other cookies like Oreos (without the filling), graham crackers, or chocolate wafers. Adjust the sugar and cocoa powder accordingly based on the sweetness of the cookie.
Q2: Can I make this cheesecake ahead of time?
A: Absolutely! In fact, this cheesecake is even better the next day as the flavors meld together. You can make it 1-2 days in advance and store it in the refrigerator.
Q3: What if my cheesecake cracks while baking?
A: Cracks can sometimes happen, but they don’t affect the taste. To minimize cracking, make sure to cool the cheesecake slowly in the oven with the door ajar. You can also cover any cracks with toppings like whipped cream or hot fudge.
Q4: Can I use a store-bought crust instead of making one?
A: Yes, you can use a pre-made graham cracker crust or chocolate cookie crust if you prefer. Just make sure it fits a 9-inch springform pan.
Q5: Can I add other mix-ins to the cheesecake filling?
A: Certainly! Feel free to add other mix-ins like chocolate chips, peanut butter chips, chopped nuts, or caramel swirls to the cheesecake filling for added flavor and texture.
