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
- 1/4 teaspoon baking powder
Cheesecake Layer
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (or plain Greek yogurt)
Toppings
- 3/4 to 1 cup hot fudge sauce
- Whipped cream
- Maraschino cherries
- Optional: chopped nuts or chocolate sprinkles
Instructions:
Brownie Base
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a mixing bowl, whisk together melted butter and sugar until smooth.
- Add eggs and vanilla extract and mix until fully combined.
- Stir in cocoa powder, flour, salt, and baking powder just until combined.
- Spread brownie batter evenly in the prepared pan.
- Bake for 12–15 minutes, just until set. Do not overbake.
Cheesecake Layer
- Reduce oven temperature to 325°F (165°C).
- Beat cream cheese until smooth and creamy.
- Add sugar and mix until fully incorporated.
- Beat in eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and sour cream until smooth.
- Pour cheesecake batter over the baked brownie layer and smooth the top.
Bake
- Bake for 45–50 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for 1 hour.
- Remove from oven and refrigerate for at least 4 hours or overnight.
Topping and Serving
- Warm hot fudge sauce slightly and pour over the chilled cheesecake.
- Top with whipped cream and maraschino cherries.
- Add nuts or chocolate sprinkles if desired.
- Slice with a warm knife for clean cuts.
Tips and Variations
- Add chocolate chips to the brownie batter for extra richness.
- Substitute caramel sauce for hot fudge for a caramel sundae version.
- For cleaner slices, wipe the knife between each cut.