Brownie Sundae Cheesecake

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Brownie Sundae Cheesecake-Fudgy brownies, silky cheesecake, and luscious ganache—pure dessert bliss in every bite

Introduction

This Brownie Sundae Cheesecake is a showstopper. Imagine a rich brownie base topped with a thick layer of vanilla cheesecake, swirled with chocolate, and finished with glossy ganache and whipped cream. It’s everything you love about a brownie sundae—transformed into a stunning layered cheesecake.

Perfect for birthdays, holidays, or any time you want to impress, this dessert is surprisingly simple to make and guaranteed to wow your guests.

Ingredients

Crust Layer

  • 1½ cups crushed Nilla Wafers (about 45–50 cookies)
  • 6 tablespoons powdered sugar
  • 6 tablespoons cocoa powder
  • 1 stick unsalted butter, melted

Brownie Layer

  • 1 box brownie mix, prepared and baked according to package instructions
  • Let cool completely before layering

Cheesecake Layer

  • 4 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 2½ teaspoons vanilla extract
  • 4 large eggs
  • ¾ cup brownie pieces, chopped into ¾-inch cubes

Ganache Topping

  • ½ cup semi-sweet chocolate chips
  • ¼ cup heavy cream

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Sprinkles, cherries, or chopped peanuts (optional)

Instructions

Step 1: Make the Crust

Preheat oven to 350°F (175°C).
Mix crushed Nilla Wafers, powdered sugar, cocoa powder, and melted butter in a bowl.
Press into the bottom of a greased 9-inch springform pan. Bake for 8 minutes. Let cool slightly.

Step 2: Prepare the Brownie Layer

Bake brownies according to package instructions. Let cool, then chop half into cubes for the cheesecake layer. Reserve the rest for snacking or garnish.

Step 3: Make the Cheesecake

In a large bowl, beat cream cheese, sugar, and vanilla until smooth.
Add eggs one at a time, mixing well after each.
Pour batter over the cooled crust.
Gently press brownie cubes into the cheesecake batter.
Bake for 50–55 minutes, or until the center is just set.
Cool completely, then refrigerate for at least 4 hours or overnight.

Step 4: Make the Ganache

Heat chocolate chips and heavy cream in the microwave for 45 seconds.
Whisk until smooth and glossy.
Pour over chilled cheesecake and spread evenly. Chill for 1 hour.

Step 5: Make the Whipped Cream

Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Pipe or dollop around the edge of the cheesecake.
Top with sprinkles, cherries, or chopped peanuts for a sundae-style finish.

Tips for Success

  • Use a springform pan for easy release and clean edges
  • Chill overnight for best texture and flavor
  • Add a swirl of peanut butter or caramel to the cheesecake layer for extra indulgence
  • Use homemade brownies for a richer base, or stick with boxed mix for convenience

Serving Suggestions

  • Serve chilled with a drizzle of chocolate syrup
  • Pair with coffee or a scoop of vanilla ice cream
  • Slice with a hot knife for clean cuts

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Storage

  • Store covered in the fridge for up to 5 days
  • Freeze individual slices for up to 1 month—thaw overnight in the fridge

Final Thoughts

This Brownie Sundae Cheesecake is the ultimate dessert mashup—rich, creamy, and unforgettable. Whether you’re celebrating or just craving something indulgent, this recipe delivers bakery-level results with homemade love.

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