Brownie Sundae Cheesecake: The Ultimate Decadent Dessert You Didn’t Know You Needed
Ingredients (US Measuring Cups)
Let’s break it down by layer:
For the Brownie Chunks:
1 box brownie mix (plus ingredients required on the box, usually water, eggs, and oil)
Tip: You’ll only use half the batch for the cheesecake—feel free to snack on the rest or freeze for later use.
For the Crust:
1½ cups crushed Nilla Wafers (about 45–50 cookies)
6 tablespoons powdered sugar
6 tablespoons cocoa powder
½ cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
32 oz (4 packages) cream cheese, softened to room temperature
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ cup hot fudge sauce (or chocolate ganache for a richer swirl)
Instructions: Step-by-Step Guide
- Prepare the Brownies
Follow the instructions on your box mix to make a batch of brownies.
Bake in a square or rectangular pan and allow to cool completely.
Once cooled, cut the brownies into ¾-inch cubes.
You’ll use approximately half for the cheesecake. Reserve the rest for garnish or another use.
- Make the Crust
Preheat oven to 350°F (175°C).
In a bowl, mix the crushed Nilla Wafers, powdered sugar, and cocoa powder until well blended.
Add the melted butter and stir until the mixture resembles wet sand.
Press the crust mixture into the bottom of a 9-inch springform pan, making sure to press it tightly and evenly.
Bake for 8 minutes. Remove from oven and let cool slightly while preparing the filling.
- Mix the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and fluffy. A hand or stand mixer works best.
Add eggs one at a time, mixing well after each addition to prevent lumps.
Stir in the vanilla extract and mix until fully incorporated.
Fold in half of the prepared brownie chunks gently, trying not to overmix to maintain the texture.
- Assemble the Cheesecake
Pour the cheesecake batter into the springform pan over the cooled crust.
Tap the pan gently on the counter to release any air bubbles.
Drizzle the hot fudge sauce on top in a spiral or zig-zag pattern.
Using a butter knife or skewer, swirl the chocolate into the batter for a marbled effect.
- Bake the Cheesecake
Bake in the preheated oven at 350°F for 50–55 minutes.
The center should be set but slightly jiggly when nudged.
Turn off the oven and crack the door open. Allow the cheesecake to cool slowly in the oven for 1 hour—this helps prevent cracking.
Remove from oven and let cool completely at room temperature.
- Chill & Set
Once completely cooled, cover the cheesecake loosely with foil or plastic wrap.
Refrigerate for at least 4 hours or overnight. This is crucial to set the
cheesecake fully and develop the flavors.
- Serve
Remove the springform rim.
For a clean cut, dip your knife in hot water and wipe between each slice.
Garnish with:
More hot
fudge drizzle
Whipped
cream
Cherries
Extra brownie pieces
Sprinkles or chocolate curls for fun
