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Ingredients:
For the Brownie Base:
1 box (18 oz) brownie mix (or homemade brownie batter)
1/4 cup water
1/2 cup vegetable oil
2 large eggs
For the Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Hot Fudge Topping:
1 cup hot fudge sauce, warmed
1/2 cup semi-sweet chocolate chips
For Decoration:
Whipped cream
Chopped nuts
Maraschino cherries
Directions:
1. Prepare the Brownie Base:
– Preheat oven to 350°F. Grease a 9-inch springform pan.
– In a bowl, prepare brownie batter according to package instructions or your favorite recipe.
– Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted near the center comes out clean. Let cool.
2. Make the Cheesecake Layer:
– Reduce oven temperature to 325°F.
– Beat cream cheese and sugar together until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
– Pour the cheesecake mixture over the cooled brownie base.
– Bake for 40-45 minutes, or until the center is set and no longer jiggles. Let cool completely, then refrigerate for at least 4 hours or overnight.
3. Add the Hot Fudge Topping:
– Spread warmed hot fudge sauce over the top of the cheesecake layer. Sprinkle with chocolate chips.
4. Decorate and Serve:
– Before serving, pipe whipped cream around the edges. Sprinkle chopped nuts on top and garnish with maraschino cherries for a sundae-inspired finish.
5. Slice and Indulge:
– Use a warm knife for clean cuts and serve this decadent dessert chilled.
Prep Time: 30 minutes | Baking Time: 1 hour 10 minutes | Total Time: 1 hour 40 minutes + chilling time | Kcal: 550 kcal | Servings: 12 servings
