Ingredients:
- For the Brownie Layer:
- 1 box brownie mix (plus ingredients needed to prepare)
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- For the Hot Fudge Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Directions:
- Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it lightly.
- Prepare the brownie mix according to the package instructions. Pour half of the brownie batter into the bottom of the springform pan and spread it evenly. Bake for 20 minutes.
- While the brownie layer is baking, in a mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar, vanilla extract, and eggs one at a time, mixing well after each addition. Finally, fold in the sour cream until combined.
- After the brownie layer has baked for 20 minutes, remove it from the oven and pour the cheesecake mixture over the partially baked brownies. Spoon the remaining brownie batter over the cheesecake layer in dollops.
- Bake for an additional 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center. Turn off the oven, crack the door, and let it cool in the oven for about an hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- To prepare the hot fudge topping, heat the chocolate chips and heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Before serving, pour the hot fudge over the cheesecake and slice into pieces.
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes (plus chilling) | Kcal: 500 kcal | Servings: 12 servings
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