Ingredients
Scale
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- Pinch of salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, softened
- ¾ cup powdered sugar
- 1 cup heavy cream
- Hot fudge sauce (alcohol-free, homemade or store-bought)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9-inch springform pan.
- In a bowl, whisk flour, cocoa powder, baking powder, and salt.
- In another bowl, beat melted butter and sugar until smooth.
- Add eggs one at a time, then vanilla extract; mix well.
- Fold dry ingredients into wet ingredients until combined.
- Pour batter into prepared pan; bake 20–25 minutes until a toothpick comes out with moist crumbs. Cool.
- Beat cream cheese and powdered sugar until smooth.
- Add vanilla and heavy cream; beat until thick and fluffy.
- Spread cheesecake layer over cooled brownie base.
- Bake for 30 more minutes until cheesecake is set but slightly jiggly. Cool completely.
- Refrigerate at least 3 hours or overnight.
- Warm hot fudge sauce and pour over chilled cheesecake before serving.
Notes
Use a springform pan for easy removal.
Allow cheesecake to chill thoroughly for best texture.
Customize with nuts or berries if desired.
Use turkey bacon, chicken ham, and beef only in savory dishes; not in this dessert.
Avoid alcohol-based ingredients; use non-alcoholic alternatives.
- Prep Time: 20
- Cook Time: 55