Hot Fudge Sundae Brownie Cheesecake with Roasted Peanuts
By Victor Lang
Servings
4
Level
Medium
Baking the brownie so the edges are fully cooked and the center is soft prevents the brownie from drying out during baking of the cheesecake and gives you tall layers with a moist brownie layer underneath. Using a water bath can help create gentler heat for baking.
Start with room-temperature dairy ingredients for the batter. Beat sugar and cream cheese until smooth, stopping occasionally to scrape down the sides of the bowl. Mix in sour cream and vanilla until smooth. Add eggs and beat on low speed until no egg swirls are visible. The batter will be very smooth.
The center of the brownie is fully baked if it jiggles a bit while the edges are set. Letting the brownies cool in the oven with the door open helps avoid quick cooling (I suggest this method) and lets the brownie layer bake further in the second baking step, so the brownie layer is not fully baked in the first baking step.
For the topping, chill the fudge sauce until it covers the entire dessert but is slow to drain from the surface. I suggest using a scoop of whipped cream in the center of each serving and topping with crushed roasted peanuts and a maraschino cherry. To serve, use a hot knife to cut the dessert and wipe the knife clean between cuts.
Why you'll love this recipe
- The brownie ingredients must be baked twice to prevent the brownie ingredients from overbaking and becoming dry when you bake the cheesecake.
- Two layers of heavy foil around the springform pan stop water from seeping into the brownie base.
- Cooling an oven-baked cheesecake with the door left open helps prevent cracking.
- The sauce is allowed to sit off the heat for 5 minutes before being whisked. It will allow the chocolate to melt without overheating the sauce.
- A sharp knife, rinsed in hot water after each cut, will help prevent crumbs from the brownie and cheesecake layers.
- A 9-inch springform pan allows the cake to rise enough so that fudge can run down slices of cake.
Ingredients
- •½ cup unsalted butter (melted)
- •1 cup granulated sugar
- •½ cup Dutch-processed cocoa powder
- •2 large eggs
- •1 teaspoon vanilla extract
- •½ cup all-purpose flour
- •¼ teaspoon salt
- •24 oz cream cheese (room temperature)
- •1 cup granulated sugar (for cheesecake filling)
- •1 cup full-fat sour cream (room temperature)
- •1 tablespoon pure vanilla extract
- •3 large eggs (room temperature)
- •½ cup heavy cream (for fudge sauce)
- •4 oz dark chocolate (60% cacao, chopped, or use dark chocolate chips)
- •1 tablespoon light corn syrup
- •1 cup heavy cream (for whipped cream)
- •2 tablespoons powdered sugar
- •¼ cup roasted peanuts (finely chopped)
- •1 maraschino cherry (with stem)
Instructions
- 1
Heat the oven to 350°F (175°C) and grease a 9-inch (23cm) springform pan.
- 2
Melt the butter in a medium microwave-safe bowl, then whisk in the granulated sugar and cocoa powder until a grainy paste forms.
- 3
Whisk in 2 eggs and 1 teaspoon of vanilla extract vigorously for about 1 minute, until the batter is shiny and smooth.
- 4
Fold in the flour and salt.
- 5
Pour the brownie batter into the prepared pan and bake for 15-18 minutes, until the edges are set and the center is slightly underdone.
- 6
Let the brownie base cool slightly.
- 7
Lower the oven temperature to 325°F (160°C).
- 8
Beat the cream cheese and 1 cup of sugar on medium speed for about 3-4 minutes, until completely smooth.
- 9
Mix in the sour cream and 1 tablespoon of vanilla extract until just combined.
- 10
Add 3 eggs one at a time on the lowest mixer speed, stopping as soon as the yellow streaks disappear.
- 11
Pour the cheesecake batter over the brownie crust.
- 12
Wrap the bottom of the springform pan in two layers of heavy-duty aluminum foil, set it in a large roasting pan, and add about 1 inch (2.5cm) of hot water to the roasting pan.
- 13
Bake for 50-60 minutes, until the edges are firm and the center has a slight jiggle.
- 14
Turn off the oven, crack the door, and cool the cheesecake inside the oven for 1 hour.
- 15
Combine the heavy cream, butter, and corn syrup in a small saucepan over medium heat and bring the mixture to a gentle simmer.
- 16
Remove the saucepan from the heat, add the dark chocolate, and let it sit undisturbed for 5 minutes.
- 17
Whisk from the center outward until the fudge sauce is thick and glossy, then cool it for about 15 minutes.
- 18
Chill the cheesecake for at least 6 hours, preferably overnight.
- 19
Pour the cooled but still pourable fudge sauce over the cheesecake, letting it run over the edges.
- 20
Whip 1 cup of heavy cream with the powdered sugar until stiff peaks form.
- 21
Pipe a tall peak of whipped cream in the center, or spoon on individual swirls.
- 22
Scatter the chopped roasted peanuts over the fudge sauce and place the maraschino cherry on the whipped cream.
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