Irresistible Hot Fudge Sundae Brownie Cheesecake
Irresistible Hot Fudge Sundae Brownie Cheesecake
Ingredients:
1 box brownie mix (plus ingredients to prepare)
16 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup hot fudge sauce (plus more for drizzling)
1/2 cup mini chocolate chips
Whipped cream, for topping
Maraschino cherries, for garnish
Crushed nuts (optional), for garnish
Directions:
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
Prepare the brownie mix according to package instructions and pour into the bottom of the prepared pan. Bake for 20-25 minutes, or until just set. Let cool.
Fold in the hot fudge sauce and mini chocolate chips until evenly distributed.
Pour the cheesecake mixture over the cooled brownie layer and smooth the top.
Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
Remove from the oven and let it cool to room temperature. Chill in the refrigerator for at least 4 hours, preferably overnight.
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 5 hours (including chilling)
Kcal: 550 kcal | Servings: 12 serving
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