Brownie Cheesecake Layers (Printable Version)
Thick, chewy brownies under a chilled chocolate chip cheesecake blend with a river of hot fudge poured over.
# What You'll Need:
→ Brownie Layer
01 -
Enough premade brownies or a box of brownie mix for an 8-inch springform pan
→ Cheesecake Filling
02 -
3/4 cup mini chocolate chips (semi-sweet)
03 -
2 cups non-dairy whipped topping, thawed
04 -
1/4 cup butter, softened
05 -
1/2 cup white sugar
06 -
12 oz cream cheese that’s soft
07 -
1 1/2 cups chocolate chips (60% cocoa), melted
→ Chocolate Fudge Sauce
08 -
2 teaspoons vanilla extract
09 -
1/4 cup milk
10 -
1/4 cup butter
11 -
1/4 cup cocoa powder
12 -
1/2 cup brown sugar
# Step-by-Step Guide:
01 -
Take your springform pan (8-inch) and make sure to grease it up lightly with some oil. Add either a pre-baked brownie base or prepare your boxed brownie mix, bake as written, and let it sit until it cools down all the way.
02 -
Pop the chocolate chips (1 1/2 cups) into a bowl that’s microwave safe. Microwave for 1 minute first, then stir. If it’s not melted, keep heating for 30 seconds at a time, stirring in between, until it’s totally smooth. Set it aside, and let it chill for a few minutes.
03 -
Grab a big bowl and toss in the cream cheese (softened), white sugar, plus the 1/4 cup of soft butter. Mix them up using your mixer on medium until it turns smooth and fluffy looking.
04 -
Pour the warm (but not hot) melted chocolate into your cream cheese mix little by little and mix it up good so it all blends together.
05 -
Take your thawed whipped topping and gently mix it into the chocolatey cream cheese mixture. Don’t overmix, just until it looks combined everywhere.
06 -
Add the mini chocolate chips and give the mixture a quick stir so the chips are spread around.
07 -
Scoop all that cheesecake mix onto the cold brownie layer. Even it out nicely. Pop the whole pan in the fridge and let it sit for at least 1 hour or until it’s set and doesn’t jiggle.
08 -
Put the brown sugar, cocoa powder, butter, and milk in a pot. Set the heat to medium. Stir everything until it starts bubbling and gets a little thicker. Take it off the burner and mix in the vanilla. Give it some time to cool down before using it.
09 -
Pour your fudge sauce over the cold cheesecake whenever you’re ready to serve. Cut it up and enjoy a chilled slice.
# Additional Notes:
01 -
Want perfect pieces? Chill it well and grab a knife dipped in hot water to cut clean slices.