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

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