Ultimate Indulgence: Hot Fudge Sundae Brownie Cheesecake


**For the Brownie Layer:**
– 1 box walnut brownie mix (Prepare as per the package directions, including walnuts for added texture.)

**For the Cheesecake Layer:**
– 24 ounces cream cheese (3 packages of 8 oz each, softened)
– 3/4 cup sugar
– 3 eggs
– 1 teaspoon vanilla extract

**For the Chocolate Ganache:**
– 1/2 cup semi-sweet chocolate chips
– 1/4 cup heavy whipping cream

**For the Whipped Cream Topping:**
– 1 cup heavy whipping cream
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1/4 cup chopped peanuts
– Piping bag with star tip

#### Directions:

**Prep Work:**
1. Preheat your oven to 350°F (175°C). Spray a springform pan with non-stick spray.

**Brownie Layer:**
2. Prepare the brownie mix according to the package directions. Bake for 30-40 minutes and allow to cool completely.

**Cheesecake Mixture:**
3. In a standing mixer, whip the cream cheese and sugar until light and fluffy.
4. Blend in the eggs one at a time, then stir in the vanilla extract.

**Combining Layers:**
5. Pour the cheesecake mixture over the cooled brownie base.
6. Bake for about an hour or until the center is almost set. Cool to room temperature, then refrigerate overnight.

7. Microwave the chocolate chips and heavy cream for 45 seconds. Whisk until smooth and pour over the chilled cheesecake. Refrigerate for another hour.

**Whipped Cream Topping:**
8. Whip the heavy cream, powdered sugar, and vanilla to stiff peaks.
9. Pipe around the edge of the cheesecake using a piping bag with a star tip. Sprinkle with chopped peanuts.

**Prep Time:** 20 minutes
**Cooking Time:** 1 hour 40 minutes
**Total Time:** About 3 hours (plus cooling and setting time)
**Calories:** 322 kcal per serving
**Servings:** 8

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