Description
A decadent dessert combining fudgy brownies, creamy cheesecake, and hot fudge topped with whipped cream and nuts.
Ingredients
Units
Scale
- 1 box brownie mix (or homemade brownie batter) – enough for 9×9 pan
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup milk chocolate chips
- 2 tbsp butter
- Whipped cream, for topping
- Chopped nuts, for garnish
- Maraschino cherry, optional
Instructions
- Prepare brownie batter according to package or recipe and pour into a greased 9×9 pan.
- In a bowl, beat cream cheese with sugar until smooth. Add egg and vanilla; mix until combined.
- Spoon cheesecake mixture over the brownie batter gently.
- Bake at 350°F (175°C) for 25–30 minutes, until the cheesecake layer is set but still slightly jiggly in center.
- Let the dessert cool completely, then refrigerate for at least 2 hours or overnight.
- To make hot fudge, heat heavy cream, chocolate chips, and butter in a small saucepan over low heat, stirring until melted and smooth.
- Serve slices of brownie cheesecake topped with warm hot fudge, whipped cream, nuts, and a cherry.
Notes
- For extra fudginess, use a rich, homemade brownie batter.
- You can prepare the hot fudge ahead and reheat gently.
- Store leftovers covered in the fridge for up to 5 days.
- Optional: drizzle caramel sauce along with the fudge.
Nutrition
- Serving Size: 1 slice (about 1/9th)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg