Discover the Joy of Warm Sugar Brownie Cheesecake
Why You’ll Fall for This Delicious Creation
Warm Sugar Brownie Cheesecake is the perfect treat for anyone who loves rich and creamy desserts. With a fudgy brownie base and a smooth cheesecake layer, this dessert delivers a delightful combination of flavors and textures. The warm chocolate fudge poured over the top adds a touch of decadence that will make people come back for seconds. Whether you’re hosting a party or simply treating yourself, this dessert is sure to please!
How to Create the Perfect Warm Sugar Brownie Cheesecake
Here’s how you can whip up this scrumptious dessert in no time.
Ingredients
- 1/2 cup (115 g) unsalted butter, melted
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40 g) cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
- 450 g cream cheese (softened)
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 ml) heavy cream
- 1 cup (170 g) semi-sweet chocolate chips
- 2 tablespoons butter
- 2 tablespoons corn syrup (or honey)
- 1 teaspoon vanilla extract
- Whipped cream (optional)
- Chocolate shavings or chocolate chips (optional)
Directions
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Brownie Base: Preheat your oven to 160°C (325°F). Grease a 23 cm (9 inch) springform pan and line the bottom with parchment paper. In a bowl, cream together the melted butter and sugar until smooth. Add the eggs one at a time, then stir in the vanilla. Mix in the cocoa, flour, and salt—just until combined to avoid overmixing. Pour the batter into the pan and smooth the top. Bake for 20 to 25 minutes; it should be set but still slightly soft in the center. Once done, let it cool down a bit.
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Cheesecake Layer: Beat the cream cheese until it’s nice and smooth. Add the sugar and mix until creamy. Incorporate the eggs one at a time, followed by the vanilla and sour cream, mixing until just combined. Pour this mixture over the slightly cooled brownie base and smooth the surface. Bake for 45 to 50 minutes; the edges should be set while the center jiggles slightly. Turn off the oven, leave the door ajar, and let it cool in there for 1 hour. Chill in the refrigerator for at least 4 hours, preferably overnight.
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Warm Chocolate Fudge: In a small saucepan, heat the cream until it boils. Incorporate the chocolate, butter, and corn syrup, stirring slowly until the mixture is completely smooth and shiny. After removing from heat, add the vanilla. Once it’s slightly cooled, pour it over the chilled cheesecake and spread gently.
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Serving: Let the cheesecake sit for another 30 minutes so the topping can set properly. For neat slices, dip a knife in hot water and dry it off after each cut. Decorate with whipped cream and chocolate shavings if you like.
Enjoying Your Warm Sugar Brownie Cheesecake
You can serve your cheesecake directly from the refrigerator or warm it slightly for that extra comfort. Pair it with a dollop of whipped cream or a sprinkle of chocolate shavings for a delightful visual treat!
Storing Tips for Your Cheesecake
If you have leftovers (which is unlikely!), be sure to store your cheesecake in an airtight container in the refrigerator. It will keep well for about 3-4 days. To enjoy it warm again, pop it in the microwave for just a few seconds.
Helpful Tips for Making This Cheesecake
- Ensure your cream cheese is at room temperature for easier blending.
- Avoid overmixing the batter to keep the brownies light and fudgy.
- Let the cheesecake cool completely before adding the chocolate fudge topping for the best results.
Creative Variations to Try
Consider adding a layer of fruit preserves between the brownie base and the cheesecake layer for a fruity twist. You could also use white chocolate instead of semi-sweet chocolate for a different flavor profile.
Nutritional Information
While this recipe is indulgent, it’s best enjoyed in moderation. Each slice has rich flavors packed into it, creating a memorable dessert experience.
Perfect Serving Ideas for Family Gatherings
This cheesecake is perfect for celebrations! Serve it alongside a fresh fruit salad or a scoop of vanilla ice cream for added enjoyment.
Excellent Pairings to Enjoy with Your Cheesecake
A cup of coffee or a glass of dessert wine pairs beautifully with this rich cheesecake dessert, enhancing its flavors wonderfully.
Common Questions About Warm Sugar Brownie Cheesecake
1. Can I make this cheesecake a day in advance?
Absolutely! In fact, letting it chill overnight enhances the flavors, making it even better the next day.
2. What should I do if my cheesecake cracks?
Don’t worry! If it cracks, it can still taste great. You can cover it with chocolate fudge to disguise the cracks.
3. Can I freeze the cheesecake?
Yes, you can freeze it! Just make sure it’s well wrapped in plastic wrap and then aluminum foil. It can be frozen for up to a month. When you’re ready to eat, thaw it in the refrigerator overnight.
Enjoy making and sharing this delightful Warm Sugar Brownie Cheesecake!
Warm Sugar Brownie Cheesecake
Ingredients
Brownie Base Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Cheesecake Layer Ingredients
- 450 g cream cheese (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
Warm Chocolate Fudge Ingredients
- 1 cup semi-sweet chocolate chips
- 2 tablespoons butter
- 2 tablespoons corn syrup (or honey)
- 1 teaspoon vanilla extract
- Whipped cream optional
- Chocolate shavings or chocolate chips optional
Instructions
Brownie Base
- Preheat your oven to 160°C (325°F). Grease a 23 cm (9 inch) springform pan and line the bottom with parchment paper.
- In a bowl, cream together the melted butter and sugar until smooth.
- Add the eggs one at a time, then stir in the vanilla.
- Mix in the cocoa, flour, and salt—just until combined to avoid overmixing.
- Pour the batter into the pan and smooth the top.
- Bake for 20 to 25 minutes; it should be set but still slightly soft in the center.
- Once done, let it cool down a bit.
Cheesecake Layer
- Beat the cream cheese until it’s nice and smooth.
- Add the sugar and mix until creamy.
- Incorporate the eggs one at a time, followed by the vanilla and sour cream, mixing until just combined.
- Pour this mixture over the slightly cooled brownie base and smooth the surface.
- Bake for 45 to 50 minutes; the edges should be set while the center jiggles slightly.
- Turn off the oven, leave the door ajar, and let it cool in there for 1 hour.
- Chill in the refrigerator for at least 4 hours, preferably overnight.
Warm Chocolate Fudge
- In a small saucepan, heat the cream until it boils.
- Incorporate the chocolate, butter, and corn syrup, stirring slowly until the mixture is completely smooth and shiny.
- After removing from heat, add the vanilla.
- Once it’s slightly cooled, pour it over the chilled cheesecake and spread gently.
Serving
- Let the cheesecake sit for another 30 minutes so the topping can set properly.
- For neat slices, dip a knife in hot water and dry it off after each cut.
- Decorate with whipped cream and chocolate shavings if you like.
