A luscious layered dessert with a fudgy brownie base, creamy cheesecake filling, and all the classic sundae toppings. This showstopper is perfect for birthdays, holidays, or anytime you want to wow your guests!
Ingredients
For the Brownie Base:
- 1 box brownie mix (plus ingredients listed on box)
or your favorite homemade brownie recipe
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Toppings:
- Hot fudge sauce (warmed)
- Whipped cream
- Maraschino cherries
- Crushed peanuts or walnuts (optional)
- Chocolate sprinkles
- Optional: mini chocolate chips or chopped chocolate for extra indulgence
Directions
- Prepare brownie base:
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Prepare brownie mix according to package directions and pour into the pan. Bake for 20–25 minutes, or until just set (don’t overbake). Let cool slightly. - Make the cheesecake layer:
In a mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Mix in vanilla and sour cream. - Add cheesecake to brownie layer:
Pour the cheesecake mixture over the slightly cooled brownie base. Smooth the top. - Bake again:
Reduce oven to 325°F (163°C). Bake for 40–45 minutes, or until the center is set and slightly jiggly. Turn off oven, crack door, and let it cool slowly for 1 hour. - Chill:
Remove from oven and refrigerate for at least 4 hours, or overnight for best results. - Decorate like a sundae:
Just before serving, drizzle warm hot fudge sauce on top. Add whipped cream swirls, cherries, sprinkles, and nuts if desired.
Prep Time: 25 minutes
Bake Time: 65–70 minutes
Chill Time: 4 hours
Total Time: ~5.5 hours
Servings: 12 slices
Calories: ~450 per slice (estimate based on toppings)
Let me know if you want a no-bake version or individual mini servings!