Description
A decadent brownie cheesecake topped with hot fudge and whipped cream.
Ingredients
Scale
- 1 box brownie mix or 2 cups homemade brownie batter
- 24 oz cream cheese
- 1 cup sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup sour cream or heavy cream
- 1 cup hot fudge sauce
- 1 cup whipped cream
- 1/2 cup chopped chocolate candy bars
- 6 to 8 maraschino cherries
Instructions
- Preheat oven to 350°F and prepare a springform pan.
- Mix and bake the brownie base as per box or homemade recipe, then cool completely.
- Beat cream cheese until smooth, add sugar, then eggs one at a time. Stir in vanilla and sour cream or heavy cream.
- Pour cheesecake batter over cooled brownie base. Bake in a water bath at 325°F for 50-60 minutes until center is set.
- Let cheesecake cool gradually in oven with door slightly open. Then refrigerate for at least 4 hours or overnight.
- Spread hot fudge sauce on top of chilled cheesecake and return to fridge to set.
- Before serving, top with whipped cream, chopped candy bars, and maraschino cherries.
Notes
- For best results, let the cheesecake cool completely before refrigerating.
- Using a water bath helps prevent cracking in the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg