Warm Sugar Brownie Cheesecake
Warm Sugar Brownie Cheesecake is a rich and creamy dessert featuring a fudgy brownie base topped with a smooth cheesecake layer and warm chocolate fudge, perfect for any occasion.
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.
Notes
If you have leftovers, store your cheesecake in an airtight container in the refrigerator for about 3-4 days. To enjoy it warm again, pop it in the microwave for just a few seconds.