Hot Fudge Sundae Brownie Cheesecake: 1h 20m
Master the decadent Hot Fudge Sundae Brownie Cheesecake recipe with our detailed guide. Includes a common mistakes checklist and exact internal temperature char
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Cooking tools:
- Springform pan
- Hand mixer
- Kitchen scale
- Oven
- Baking pan
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Saucepan
- Microwave
- Chef's knife
- Cutting board
- Cooling rack
- Parchment paper
- Spoon
Ingredients
- 1/2 cup (115g) Unsalted butter, melted
- 1 cup (200g) Granulated sugar
- 1/2 cup (45g) Unsweetened Dutch-process cocoa powder
- 1/4 tsp (1.5g) Salt
- 1/2 tsp (2.5g) Pure vanilla extract
- 2 Large eggs, room temperature
- 1/2 cup (65g) All-purpose flour
- 24 oz (680g) Full-fat cream cheese, softened
- 3/4 cup (150g) Granulated sugar
- 1/2 cup (120g) Full-fat sour cream
- 1 tsp (5g) Vanilla bean paste
- 3 Large eggs, room temperature
- 1/2 cup (120ml) Premium hot fudge sauce, warmed
- 1/2 cup (60g) Salted roasted peanuts, chopped
- 1/2 cup (120ml) Whipped cream
- 13 Maraschino cherries
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