Hot Fudge Brownie Cheesecake

This Hot Fudge Brownie Cheesecake is a perfect special occasion dessert. Together, the 3 layers combine for an exquisite combination! Each component alone is incredibly delicious, but all together they make a fabulous grand finale for your meal. Nothing beats a marvelous Homemade Cheesecake! 

When it’s too chilly to eat a big ice cream sundae, this Brownie Cheesecake Recipe will hit the spot! The thick layer of hot fudge will seal the deal. This Multi-Layered Cheesecake is made to impress!!

Why You Must Make

• If you’re looking for an impressive dessert, try this amazing brownie cheesecake.
• First, a most dreamy vanilla cheesecake was layered over a thick fudgy brownie base. Then, in true hot fudge sundae style, the whole shebang was topped with homemade fudge sauce, whipped cream, and cherries!
• PRO-Tip: Note that the brownie recipe used for the base doesn’t contain baking powder or baking soda, and won’t work well if you live at a higher altitude.
• This is one of the richest cheesecakes you’ll ever encounter. Don’t think about the calories, it’s for one of those infrequent diet splurges. I’ve stated that this cheesecake serves 16, but even the thinnest slices will satisfy your sweet tooth. You may be able to serve even more than 16.

Ingredient Notes

• Kitchen Staples: Sugar, Brown Sugar, Table Salt, Cornstarch, Eggs (I used large eggs; have at room temperature for easy incorporation into the batter), Butter (salted is OK)
• You Might Need: My fudgy brownie recipe* or your favorite box mix
• Cream Cheese (have at room temperature for smoother batter); You’ll need four 8-ounce packages of cream cheese, at room temperature.
• Unsweetened Chocolate (I used the Ghirardelli brand)
• Real Vanilla Extract (I use the Nielsen-Massey brand; just make sure what you use is real vanilla extract, not artificially flavored).
• Corn Syrup – Makes a glossy fudge topping.
• Heavy Cream -36-40% Butterfat

Expert Tips:

• PRO-Tip: Have all the ingredients at room temperature, especially the cream cheese, but also including the eggs, cream, and/or sour cream, depending on your recipe. This will help ensure a smooth batter. Just take them out of the refrigerator about an hour or two before you plan to start mixing.
• PRO-Tip: Use the paddle attachment to keep the batter dense. If you only have a hand mixer, just be careful not to overmix or mix on a high speed, since this will add air and lighten the batter.
• When you add in the eggs, mix them in one at a time, just until combined.
• PRO-Tip: Baking in a water bath, or bain-marie, can help prevent the top from cracking. But when you are topping the finished cheesecake with fudge sauce, sour cream, lemon curd, etc, any cracks will not be noticeable.
• Like most desserts, a cheesecake will slice easiest when cold, but it will be at its creamiest if it’s brought out of the refrigerator an hour or up to 2 hours before serving.

Frequently Asked Questions

You May Also Like:

• Hot Fudge Cake Ice Cream Sundae from Big Bear’s Wife
• Fudgy Brownie Pie
• Fudgy Brownie Trifle
• Fudgy Chocolate Sheet Cake
• Fudgy Brownie Trifle
• Chocolate Fudge Layer Cake
• Polka Dot Cheesecake
• Plus, more of my best Chocolate Recipes.

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The Recipe:

Hot Fudge Brownie Cheesecake Recipe

Prep Time 30 minutes

Cook Time 1 hour 40 minutes

Total Time 2 hours 10 minutes

Yield 16

This Hot Fudge Brownie Cheesecake is a perfect special occasion dessert. Each layer alone is incredibly delicious, but all together, they form an exquisite grand finale for your meal. 

4.8 Stars (20 Reviews)

Ingredients

Brownie Layer:

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• My fudgy brownie recipe* or your favorite box mix

Cheesecake Layer:

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• Four 8-ounce packages of cream cheese, at room temperature
• 1 ⅔ cups sugar
• ¼ cup cornstarch
• 1 tablespoon vanilla
• 2 eggs, at room temperature
• ¾ cup whipping cream

Hot Fudge:

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• 4 tablespoons butter, cut into chunks
• ¼ cup light corn syrup
• 4 ounces unsweetened chocolate, chopped
• ¾ cup brown sugar
• ¾ cup sugar
• 1 ½ cups heavy cream
• ¼ teaspoon salt
• 2 teaspoons vanilla

Instructions

Grease a 9-inch springform pan that's at least 3 inches deep and set aside. Preheat oven to 350ºF.

1. Make brownies and scrape batter into the springform pan. Partially bake, about 20 minutes.  Then decrease the oven temperature to 325ºF. Remove to a cooling rack and prepare the cheesecake batter.
2. Using a stand mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until smooth and creamy, about 3 minutes, scraping down the bowl several times.
3. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the sides of the bowl after each addition.
4. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
5. Add the eggs, one at a time, beating well after each. Then beat in the cream just until completely blended. Do not overmix.
6. Spoon the cheesecake batter over the partially baked brownie layer.  If your pan is not deep enough, you may have excess batter. Do not fill to the rim, but leave at least ½-inch of space between the top of the batter and the top of the pan.
7. Bake for 70-80 minutes or until almost set in the middle.  To test, using pot holders, gently wiggle the cheesecake back and forth.  When only the center jiggles a bit, it's done.
8. Make the hot fudge. In a large saucepan, melt butter over medium heat and swirl it around in the pan to coat the sides.
9. Add corn syrup and chocolate and stir until the chocolate melts.
10. Add both sugars, cream, and salt, and continue to cook over medium heat, stirring occasionally, until the mixture comes to a boil.
11. Using a candy thermometer, boil gently for 7 to 9 minutes, without stirring, until the sauce is thickened and the candy thermometer reaches 220-224ºF. Remove from heat.
12. Pour the fudge sauce into a heatproof bowl or a 4-cup Pyrex measuring cup. Whisk in vanilla. Set aside to cool completely. Pour enough to fill the middle of the cake, then chill the cheesecake overnight if possible.
13. Before serving, garnish with whipped cream and cherries!

Notes

* I used this fudgy brownie recipe

**Excess batter can be baked in a small pan or ramekins if desired.

***I filled my pan too full, but gently pressed down on the top when it came out of the oven. Your cheesecake may have cracks. Any flaw will be covered with hot fudge, so don't sweat it!

Recommended Products

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• 
  Candy Thermometer
• 
  9-inch springform pan
• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Nutrition Information:

Yield:

16

Serving Size:

1 slice
Amount Per Serving: Calories: 583Total Fat: 40gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 128mgSodium: 271mgCarbohydrates: 52gFiber: 1gSugar: 46gProtein: 6g

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