Ingredients
For the Brownie Base
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
For the Cheesecake Layer
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
1 tablespoon vanilla extract
1 tablespoon cornstarch
For the Hot Fudge Topping
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons light corn syrup or honey
1 teaspoon vanilla extract
Sundae Toppings (Optional but Recommended)
Peanut Butter
Whipped cream
Maraschino cherries
Chocolate sprinkles
Chopped peanuts or walnuts
Instructions
This dessert is made in layers. Each layer must be prepared carefully and in order to ensure the final cheesecake is stable, creamy, and visually stunning.
Step 1: Prepare the Pan and Oven
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
Line the bottom of a 9-inch springform pan with parchment paper.
Lightly grease the sides of the pan.
Using a springform pan is essential for easy removal.
Step 2: Make the Brownie Base
Melt the butter in a saucepan or microwave and let it cool slightly.
Whisk in the sugar until well combined.
Add eggs one at a time, whisking well after each addition.
Stir in vanilla extract.
Sift in cocoa powder, flour, salt, and baking powder.
Mix just until combined.
Pour the brownie batter into the prepared pan and spread evenly.
Bake for 18 to 22 minutes, until just set but not fully baked. The brownie should be slightly underdone because it will bake again with the cheesecake.
Remove from the oven and let cool slightly while preparing the cheesecake filling.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add sugar and beat until fully incorporated.
Add eggs one at a time, mixing on low speed.
Mix in sour cream, vanilla extract, and cornstarch.
Beat gently until smooth.
Avoid overmixing to prevent air bubbles, which can cause cracking.
Step 4: Assemble and Bake the Cheesecake
Pour the cheesecake filling over the brownie base.
Smooth the top with a spatula.
Place the springform pan on a baking sheet.
Bake at 325 degrees Fahrenheit for 45 to 50 minutes, until the edges are set and the center still has a slight wobble.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
Step 5: Chill the Cheesecake
Remove the cheesecake from the oven.
Let cool to room temperature.
Cover and refrigerate for at least 4 to 6 hours or overnight.
Chilling is essential for clean slices and proper texture.
Step 6: Prepare the Hot Fudge Sauce
Heat the heavy cream in a small saucepan until steaming.
Remove from heat and add chocolate chips, butter, and corn syrup.
Let sit for 2 minutes, then stir until smooth.
Stir in vanilla extract.
Allow the fudge sauce to cool slightly before pouring.
Step 7: Decorate the Cheesecake
Remove the chilled cheesecake from the springform pan.
Pour hot fudge sauce over the top, allowing it to drip naturally.
Pipe or spoon whipped cream around the edges.
Garnish with cherries, sprinkles, or nuts as desired.
