Ingredients
Scale
- Standard box of brownie mix
- ½ cup vegetable oil
- 3 tablespoons water
- 4 large eggs, divided and room temperature
- 16 oz cream cheese, softened (2 – 8 oz packages)
- ⅔ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ¼ cup sour cream, room temperature
- 1 ¼ cup heavy whipping cream, divided
- 3 tablespoons powdered sugar
- ½ cup hot fudge sauce or chocolate ganache for serving
Instructions
- Preheat oven to 350°F. Grease a 9” springform pan and line with parchment paper.
- Prepare brownie batter with 2 eggs, oil, water per box instructions. Bake 15 minutes until set.
- Beat cream cheese until light and fluffy. Add sugar, flour, vanilla, sour cream, and ¼ cup heavy cream and mix.
- Fold in one egg by hand, then remaining egg. Pour cheesecake over baked brownie.
- Reduce oven to 325°F and bake 45 minutes. Turn off oven, keep closed 20 minutes, then crack open for 30 minutes cooling.
- Cool to room temperature, then chill 2-3 hours in fridge.
- Whip remaining 1 cup heavy cream with powdered sugar to stiff peaks. Top cheesecake with whipped cream and drizzle with hot fudge sauce.
Notes
Do not beat in the eggs; fold by hand to reduce air and prevent cracking. Cool gradually to prevent cracks. Prebake brownie crust for fudgy texture. Allow cream cheese and sour cream to reach room temperature. Store covered in fridge up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American