Instructions

Step 1: Prepare the brownie mix according to the package instructions. Spread the batter evenly into a greased 9-inch springform pan. Bake at 350°F for 20–22 minutes until the edges are set but the center remains fudgy. Let the brownie layer cool completely.

Step 2: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until fully combined. Pour this cheesecake batter over the cooled brownie layer.

Step 3: Wrap the bottom and sides of the springform pan with foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the pan to create a water bath. Bake at 325°F for 50–60 minutes, or until the center of the cheesecake jiggles slightly when shaken. Turn off the oven and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.

Step 4: When ready to serve, remove the cheesecake from the springform pan. Drizzle warmed hot fudge sauce evenly over the top, pipe or dollop whipped cream, and garnish with shaved chocolate and maraschino cherries. Slice and enjoy this indulgent dessert.

Tips & Variations

Use high-quality cream cheese for the smoothest cheesecake texture.

Substitute sour cream with Greek yogurt for a tangier flavor.

Try adding chopped nuts to the brownie layer for extra crunch.

If you prefer, add a layer of crushed chocolate sandwich cookies between the brownie and cheesecake layers.

For a seasonal twist, swap maraschino cherries with fresh berries.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep it fresh, place plastic wrap or foil gently over the top or store in an airtight container. When ready to serve after storage, you can warm the hot fudge slightly before drizzling again. Avoid freezing as it may change the texture of the cheesecake and brownie layers.

FAQs

Can I make this dessert ahead of time?

Yes, this cheesecake actually benefits from resting overnight in the refrigerator, which helps the flavors meld and the texture to set perfectly.

How do I prevent cracks in the cheesecake?

Be sure to bake the cheesecake in a water bath and avoid overbaking. The center should still jiggle slightly when done. Also, cooling it gradually by letting it rest in the turned-off oven helps reduce cracking.