Ingredients
Scale
Brownie Layer
- Click the link above
Cheesecake Layer
- Four 8-ounce packages of cream cheese (at room temperature)
- 1 2/3 cups sugar
- 1/4 cup cornstarch
- 1 tablespoon vanilla
- 2 eggs (at room temperature)
- 3/4 cup whipping cream
Hot Fudge
- 4 tablespoons butter (cut into chunks)
- 1/4 cup light corn syrup
- 4 ounces unsweetened chocolate (chopped)
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla
Instructions
- Grease a 9-inch springform pan that’s at least 3 inches deep and set aside. Preheat oven to 350º.
- Make brownies and scrape batter into pan. Partially bake, about 20 minutes. Then decrease the oven temperature to 325º. Remove to cooling rack and prepare the cheesecake batter.
- Using a stand mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ? cup of the sugar, and the cornstarch together on low until smooth and creamy, about 3 minutes, scraping down the bowl several times.
- Blend in the remaining cream cheese, one package at a time, beating well and scraping down the sides of the bowl after each addition.
- Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
- Add the eggs, one at a time, beating well after each. Then beat in the cream just until completely blended. Do not over mix.
- Spoon the cheesecake batter over the partially baked brownie layer. If your pan is not deep enough you may have excess batter**. Do not fill to the rim but leave at least 1/2 inch of space between the top of the batter and the top of the pan.***
- Bake for 70-80 minutes or until almost set in the middle. To test, using pot holders, gently wiggle the cheesecake back and forth. When only the center jiggles a bit, it’s done.
- Make hot fudge. In a large sauce pan, melt butter over medium heat and swirl it around in pan to coat sides.
- Add corn syrup and chocolate and stir until chocolate melts.
- Add both sugars, cream and salt and continue to cook over medium heat, stirring occasionally until the mixture comes to a boil.
- Using a candy thermometer, boil gently for 7 to 9 minutes, without stirring, until the sauce is thickened and candy thermometer reaches 220-224º. Remove from heat.
- Pour the fudge sauce into heatproof bowl or 4 cup Pyrex measuring cup. Whisk in vanilla. Set aside to cool completely. Pour enough to fill the middle of the cake, then chill cheesecake overnight if possible.
- Before serving, garnish with whipped cream and cherries!
- Category: Dessert