Hot Fudge Sundae Brownie Cheesecake

For the Brownie Layer:

1 box walnut brownie mix (Prepare as per the package directions, including walnuts for added texture.)

For the Cheesecake Layer:

24 ounces cream cheese (3 packages of 8 oz each, softened)

3/4 cup sugar

3 eggs

1 teaspoon vanilla extract

For the Chocolate Ganache:

1/2 cup semi-sweet chocolate chips

1/4 cup heavy whipping cream

For the Whipped Cream Topping:

1 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/4 cup chopped peanuts

Piping bag with a star tip

Prep Work: Preheat your oven to 350°F (175°C). Spray a springform pan with non-stick spray.

Brownie Layer: Prepare the brownie mix according to the package directions and bake for 30-40 minutes. Allow to cool.

Cheesecake Mixture: In a standing mixer, whip the cream cheese and sugar until light and fluffy. Blend in the eggs one at a time, then stir in the vanilla extract.

Combining Layers: Pour the cheesecake mixture over the cooled brownie base. Bake for about an hour or until the center is almost set. Cool to room temperature, then refrigerate overnight.

Ganache: Microwave the chocolate chips and heavy cream for 45 seconds. Whisk until smooth and pour over the chilled cheesecake. Refrigerate for another hour.

Whipped Cream Topping: Whip the heavy cream, powdered sugar, and vanilla to stiff peaks. Pipe around the cheesecake’s edge and sprinkle with chopped peanuts.

Prep Time: 20 minutes | Cooking Time: 1 hour 40 minutes | Total Time: About 3 hours (plus cooling and setting time)

Kcal: 322 kcal | Servings: 8