Ingredients:
Brownie Layer
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- 1 cup hot fudge sauce
- Whipped cream
- Chopped nuts
- Maraschino cherries
Instructions:
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the brownie layer: In a mixing bowl, whisk together melted butter and sugar. Add eggs and vanilla, mixing until smooth.
- Stir in cocoa powder, flour, and salt until just combined. Spread batter evenly into the prepared pan.
- Bake for 15 minutes, then remove from oven and set aside.
- Prepare the cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Mix in vanilla.
- Pour cheesecake batter over the partially baked brownie layer and smooth the top.
- Bake for 40–45 minutes, or until the center is just set.
- Turn oven off, crack the door slightly, and let cheesecake cool in the oven for 30 minutes.
- Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, warm hot fudge sauce and pour over the top. Finish with whipped cream, nuts, and cherries.
Serving Tips
- Use a hot knife for clean slices.
- Serve chilled with warm fudge for the best contrast.
- Store leftovers covered in the refrigerator for up to 4 days.
Variations
- Add a layer of chopped brownies or chocolate chips to the cheesecake batter.
- Swap hot fudge for caramel sauce.
- Use an Oreo brownie base for extra richness.