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Brownie Bottom Cheesecake with Hot Fudge Drizzle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 295 reviews
  • Author: Mariam
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Brownie Bottom Cheesecake combines the rich, fudgy texture of brownies with a creamy cheesecake layer for a decadent dessert that satisfies both brownie and cheesecake lovers. Perfectly baked with a luscious hot fudge topping, this recipe makes an impressive treat for any occasion or celebration.

Ingredients

Scale

Brownie Layer

  • 1 brownie box mix (prepared according to package directions)

Cheesecake Layer

  • 16 ounces cream cheese, softened (2 8-ounce packages)
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Topping

  • 1/4 cup hot fudge sauce

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the brownie bottom cheesecake.
  2. Prepare Pan and Brownie Batter: Grease a 9 or 10-inch springform pan with non-stick cooking spray. Pour the prepared brownie batter evenly into the pan and set aside.
  3. Make Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar, eggs, and vanilla extract, then mix until well combined and smooth.
  4. Layer Cheesecake Mixture: Gently scoop the cheesecake mixture over the brownie batter in the pan. Spread it evenly to fully cover the brownie layer.
  5. Bake the Cheesecake: Place the springform pan in the preheated oven and bake at 350°F for 30 minutes. Then reduce the oven temperature to 325°F and continue baking for an additional 15 minutes.
  6. Cool the Cheesecake: Remove the cheesecake from the oven and allow it to cool to room temperature in the pan. This helps set the layers properly before serving.
  7. Add Hot Fudge Topping: Place the hot fudge sauce in a piping bag or a zip-top bag with a corner cut off. Pipe the fudge over the top of the cheesecake in a decorative manner.
  8. Serve: Carefully remove the springform pan sides, slice the cheesecake into 12 portions, and serve.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth cheesecake mixture.
  • Use a springform pan for easy removal of the cheesecake without damaging its layers.
  • Allow the cheesecake to cool completely before piping the hot fudge topping to prevent it from melting too much.
  • For a richer brownie flavor, use a high-quality brownie mix or homemade brownie batter.
  • If preferred, you can chill the cheesecake in the refrigerator for 2-3 hours before serving for firmer slices.

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Find it online: https://quickcookingmagic.com/brownie-bottom-cheesecake-with-hot-fudge-drizzle-recipe/