Description
This Cream Cheese Brownie Cheesecake combines a rich brownie base with a creamy cheesecake topping, drizzled with hot fudge for an indulgent dessert.
Ingredients
Scale
- 1 box 18 ounce brownie mix (including ingredients and prepared according to package directions)
- 16 ounces cream cheese (softened, 2 (8-ounce) packages)
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup hot fudge sauce
Instructions
- Preheat oven to 350°F.
- Grease a 9-inch springform pan with non-stick cooking spray. Pour the brownie batter evenly into the pan. Bake for 15 minutes (until the brownies are set across the top).
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar, eggs, and vanilla extract and mix well.
- Scoop the cream cheese mixture over top of the brownie batter and gently spread out to cover the brownie batter.
- Bake the cheesecake at 350 degrees for 30 minutes, then reduce the heat to 325 degrees and bake for an additional 15 minutes. Remove from the oven and cool to room temperature in the pan before removing the springform pan.
- Scoop the hot fudge sauce into a piping bag (or a zip top bag with the corner cut off) and pipe onto the top of the cheesecake. Cut and serve.
Notes
- For best results, allow the cheesecake to chill in the refrigerator for a few hours before serving.
- Feel free to add nuts or chocolate chips to the brownie layer for added texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg