Ingredients
Brownie Base:
1 box brownie mix (18 oz)
Ingredients listed on box (eggs, oil, water)
½ tsp espresso powder (optional, enhances flavor)
Cheesecake Filling:
24 oz cream cheese, softened
1 cup sugar
3 eggs, room temperature
1 cup sour cream
1 tsp vanilla extract
2 tbsp all-purpose flour
Hot Fudge Layer:
1 cup hot fudge sauce
½ cup chocolate chips (optional)
Sundae Garnish:
Whipped cream
Sprinkles
Chopped nuts
Maraschino cherries
Extra hot fudge for drizzling
Instructions
Step 1: Prepare the Brownie Base: Preheat oven to 350°F (175°C). Line and grease a 9-inch springform pan. Mix brownies according to package and bake for 20–25 minutes until slightly underdone. Cool slightly.
Step 2: Make the Cheesecake Filling: Beat cream cheese until fluffy. Add sugar, eggs one by one, sour cream, vanilla, and flour. Mix until smooth.
Step 3: Bake the Cheesecake: Pour batter over brownie base. Bake at 325°F (160°C) in a water bath for 55–65 minutes until edges set and center jiggles. Cool in oven, then refrigerate 4–6 hours.
Step 4: Add Hot Fudge Layer: Warm fudge sauce slightly and spread evenly over chilled cheesecake. Refrigerate 20 minutes.
Step 5: Garnish Like a Sundae: Top with whipped cream, sprinkles, nuts, cherries, and an extra drizzle of hot fudge.
Notes
Chill overnight for the creamiest texture.
Warm knife between slices for clean cuts.
Use premium hot fudge for a glossy finish.
