Description
A show-stopping dessert that layers rich brownie, creamy vanilla cheesecake, hot fudge sauce, and classic sundae toppings.
Ingredients
Scale
For the Crust:
- 1 (18.3 oz) box fudge brownie mix, plus ingredients to prepare
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup hot fudge sauce, warmed
- 1/2 cup chopped toasted pecans
- Maraschino cherries and whipped cream for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. Prepare the brownie mix according to package directions and spread evenly into the prepared pan. Bake for 20-25 minutes, until set. Let cool slightly.
- In a large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream, then the eggs one at a time, followed by the vanilla extract. Pour the cheesecake filling over the warm brownie base.
- Drizzle the warm hot fudge sauce over the cheesecake batter and use a knife to gently swirl it. Sprinkle the top with chopped pecans.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours, or overnight.
- To serve, release the springform pan sides. Slice and top each piece with a dollop of whipped cream and a maraschino cherry.
Notes
You can customize the seasonings to taste.