This Hot Fudge Brownie Cheesecake is a perfect special occasion dessert. Each layer alone is incredibly delicious, but all together, they form an exquisite grand finale for your meal.
My fudgy brownie recipe* or your favorite box mix
Four 8-ounce packages of cream cheese, at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon vanilla
2 eggs, at room temperature
3/4 cup whipping cream
4 tablespoons butter, cut into chunks
1/4 cup light corn syrup
4 ounces unsweetened chocolate, chopped
3/4 cup brown sugar
3/4 cup sugar
1 1/2 cups heavy cream
1/4 teaspoon salt
2 teaspoons vanilla
- Grease a 9-inch springform pan that’s at least 3 inches deep and set aside. Preheat oven to 350º.
- Make brownies and scrape batter into pan. Partially bake, about 20 minutes. Then decrease the oven temperature to 325º. Remove to cooling rack and prepare the cheesecake batter.
- Using a stand mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until smooth and creamy, about 3 minutes, scraping down the bowl several times.
- Blend in the remaining cream cheese, one package at a time, beating well and scraping down the sides of the bowl after each addition.
- Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
- Add the eggs, one at a time, beating well after each. Then beat in the cream just until completely blended. Do not over mix.
- Spoon the cheesecake batter over the partially baked brownie layer. If your pan is not deep enough you may have excess batter**. Do not fill to the rim but leave at least 1/2 inch of space between the top of the batter and the top of the pan.***
- Bake for 70-80 minutes or until almost set in the middle. To test, using pot holders, gently wiggle the cheesecake back and forth. When only the center jiggles a bit, it’s done.
- Make hot fudge. In a large sauce pan, melt butter over medium heat and swirl it around in pan to coat sides.
- Add corn syrup and chocolate and stir until chocolate melts.
- Add both sugars, cream and salt and continue to cook over medium heat, stirring occasionally until the mixture comes to a boil.
- Using a candy thermometer, boil gently for 7 to 9 minutes, without stirring, until the sauce is thickened and candy thermometer reaches 220-224º. Remove from heat.
- Pour the fudge sauce into heatproof bowl or 4 cup Pyrex measuring cup. Whisk in vanilla. Set aside to cool completely. Pour enough to fill the middle of the cake, then chill cheesecake overnight if possible.
- Before serving, garnish with whipped cream and cherries!
* I used this fudgy brownie recipe
**Excess batter can be baked in a small pan or ramekins if desired.
***I filled my pan too full, but gently pressed down on the top when it came out of the oven. Danielle’s cheesecake had cracks. Any flaw will be covered with hot fudge, so don’t sweat it!