Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 16 oz cream cheese, softened
- 1 cup granulated sugar (for cheesecake layer)
- 2 tsp vanilla extract
- 2 large eggs (for cheesecake layer)
- ½ cup sour cream
- 1 cup hot fudge sauce
- Optional toppings: whipped cream, chopped nuts, cherries
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Melt 1 cup of unsalted butter in a medium saucepan over low heat. Stir in 2 cups of sugar until combined.
- Add 4 large eggs, one at a time, mixing thoroughly.
- In a separate bowl, sift together 1 cup flour, ¾ cup cocoa powder, 1 tsp baking powder, and ½ tsp salt.
- Fold the dry ingredients into the butter mixture until fully incorporated. Pour into prepared pan and smooth the surface.
- Beat 16 oz cream cheese until smooth. Add 1 cup sugar and 2 tsp vanilla extract; mix until fluffy.
- Add 2 eggs one at a time, then ½ cup sour cream; mix on low speed. Pour over brownie layer and spread evenly.
- Bake for 50–60 minutes until edges are set and center slightly jiggles. Cool at room temperature for 1 hour, then refrigerate 4 hours or overnight.
- Warm 1 cup hot fudge sauce and pour over chilled cheesecake. Add optional toppings as desired.
Notes
Ensure all ingredients are at room temperature for a smoother cheesecake layer.
Avoid overmixing the cream cheese to prevent cracks.
Customize with chocolate chips, caramel swirls, or nuts for added texture.
- Prep Time: 20
- Cook Time: 60