Ingredients
Scale
- 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)
- Whipped cream
- Maraschino cherries
- Chocolate sprinkles
- Chopped peanuts or walnuts
Instructions
- Prepare the Pan and Oven: Preheat your oven to 325°F (165°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides. Using a springform pan is crucial for easy removal of the finished cheesecake without damaging its structure.
- Make the Brownie Base: Melt the butter and let it cool slightly before whisking in sugar until well combined. Add eggs one at a time, whisking thoroughly after each addition, then stir in vanilla extract. Sift in the cocoa powder, flour, salt, and baking powder, mixing just until combined to avoid overworking the batter. Pour this brownie mixture into your prepared pan, spread it evenly, and bake for 18-22 minutes until just set but still slightly underdone as it will continue baking with the cheesecake layer.
- Prepare the Cheesecake Filling: Beat the cream cheese in a large mixing bowl until smooth and creamy, then add sugar and beat until fully incorporated. Add eggs one at a time on low speed, then mix in sour cream, vanilla extract, and cornstarch. Beat gently until smooth, being careful not to overmix, which can introduce air bubbles that may cause the cheesecake to crack during baking.
- Assemble and Bake the Cheesecake: Pour the creamy cheesecake filling over the slightly cooled brownie base, smoothing the top with a spatula for an even finish. Place the springform pan on a baking sheet and bake at 325°F for 45-50 minutes until the edges are set but the center still has a slight wobble. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 1 hour – this gradual cooling process helps prevent cracks from forming on the surface.
- Chill the Cheesecake: Remove the cheesecake from the oven and allow it to cool completely to room temperature. Cover and refrigerate for at least 4-6 hours or preferably overnight. This extended chilling time is essential for achieving clean slices and allowing the flavors to fully develop and meld together.
- Prepare the Hot Fudge Sauce: Heat the heavy cream in a small saucepan until steaming, then remove from heat and add chocolate chips, butter, and corn syrup. Let the mixture sit undisturbed for 2 minutes to allow the chocolate to soften, then stir until completely smooth and glossy. Finally, stir in vanilla extract and allow the sauce to cool slightly before using it to top the cheesecake.
- Decorate the Cheesecake: Carefully remove the chilled cheesecake from the springform pan and transfer to a serving plate. Pour the slightly cooled hot fudge sauce over the top, allowing it to drip naturally down the sides for a dramatic effect. Pipe or spoon whipped cream decoratively around the edges and garnish with maraschino cherries, chocolate sprinkles, or chopped nuts to complete the sundae effect.
Notes
- For best results, ensure all refrigerated ingredients (especially cream cheese and eggs) are at room temperature before mixing.
- To prevent cracks in your cheesecake, avoid opening the oven door during baking and cool the cheesecake gradually.
- The hot fudge sauce can be made in advance and gently reheated before pouring over the cheesecake.
- For cleaner slices, dip your knife in hot water and wipe clean between cuts.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 45g
- Sodium: 290mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 180mg