Brownie Sundae Cheesecake
Creamy, chocolatey, and just the right amount of over-the-top — Brownie Sundae Cheesecake is the kind of dessert that makes any ordinary day feel like a celebration.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Cheesecake Pan
- Food Processor
Ingredients
Crust Ingredients
- 1.5 cups Crushed Nilla Wafers Finely crushed, use a food processor or crush in a bag.
- 6 tablespoons Powdered Sugar Sifted if lumpy.
- 6 tablespoons Cocoa Powder Unsweetened, sifted if needed.
Cheesecake Ingredients
- 1 cup Cream Cheese Room temperature for easy mixing.
- 0.5 cup Granulated Sugar
- 1 teaspoon Vanilla Extract Pure vanilla for best flavor.
- 2 cups Whipped Cream Stabilized or freshly whipped to soft peaks.
Add-ins
- 1.5 cups Brownie Pieces Cut into small bite-sized chunks (homemade or store-bought).
- 1 cup Chocolate Sauce Warmed or room temperature for drizzling.
- 1 cup Cherries Maraschino or fresh, pitted.
Instructions
- Preheat oven to 350°F (175°C). Make sure the oven rack is in the center position for even baking.
- In a mixing bowl, combine crushed Nilla Wafers, powdered sugar, and cocoa powder. Mix until evenly combined and the crumbs are coated.
- Press the mixture into the bottom of a cheesecake pan to form a crust. Use the bottom of a measuring cup to press the crust firmly and evenly across the pan. If you like, bake the crust for 5 minutes to set it, then cool slightly.
- In another bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Start on low speed and increase to medium so the mixture is silky with no lumps.
- Fold in the whipped cream gently. Use a spatula to fold until just combined to keep the filling light and airy.
- Pour half of the cheesecake batter over the crust. Spread gently and evenly with an offset spatula.
- Add brownie pieces, then pour the remaining batter on top. Scatter brownie chunks across the first layer, then cover with the remaining filling for pockets of fudgy goodness.
- Bake for 50-60 minutes or until set. The center should be slightly jiggly but not liquid; edges will be firmer. If the top browns too quickly, tent loosely with foil.
- Cool and chill before serving. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight to fully set.
- Top with chocolate sauce and cherries before serving. Warm the chocolate sauce slightly for a sundae feel and garnish each slice with a cherry.
Notes
Store leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. You can freeze slices wrapped tightly in plastic and then foil for up to 2 months.