4-inch Hot Fudge Brownie Cheesecake Recipe
This is a very special cheesecake with a brownie crust and fudge topping. It is so creamy and decadent, you will want to eat the whole cheesecake. An elegant and sumptuous dessert.
4-inch Hot Fudge Brownie Cheesecake
This is a very special cheesecake with a brownie crust and fudge topping. It is so creamy and decadent, you will want to eat the whole cheesecake. An elegant and sumptuous dessert.
Equipment
- Parchment paper
- Aluminum foil
- Cooking spray
Ingredients
- 4 oz. Cream cheese, softened
- 1 1/2 Tbsp Sugar
- 1 1/2 Tbsp Light sour cream
- 1 1/2 Tbsp Heavy whipping cream
- 1/2 tsp Vanilla extract
- 1/2 tsp All-purpose flour
- 1 Large Egg , room temperature
- 2 Tbsp Hot fudge topping
For Brownie Crust
- 1 Tbsp Butter , softened
- 1 1/2 Tbsp Sugar
- 1/8 tsp Vanilla extract
- 1/2 tsp Water
- 2 Tbsp All-purpose flour
- 1/2 Tbsp Cocoa powder
Instructions
- 1. Preheat oven to 375℉. Prepare a 4-inch spring-form pan by spraying the insides. Place a parchment round at the bottom. Place a 5-inch wide piece of parchment paper around the sides, overlapping at the end.
- Place the softened butter and sugar in a 2-cup glass measuring cup. Using an immersion blender with a beaters attachment, cream together for 1 minute. Add the vanilla and water and mix for 30 seconds.
- Add the dry ingredients. Stir with a silicon spatula until just mixed. Don’t overmix.
- Place in your prepared spring-form pan and bring the dough slightly up on the sides, about 1/4-1/2inch. The dough on the bottom of the pan should be even. To make it easier to spread, I sprayed the back of a spoon with cooking spray.
- Bake for 12 minutes until the edges are firm, and the brownie center looks gooey. Remove and place on a rack. Cool for 15 minutes.
- While the crust is cooling, you can begin to make the cheesecake. Start by lowering the oven temperature to 300℉ then add the cream cheese to a 2-cup glass measuring cup. Using an immersion blender with a beater attachment, mix for 30 seconds. Add the sugar and mix for 30 seconds. Add the sour cream, whipping cream, vanilla, and flour. Cream until combined and smooth. Don’t overmix. Add egg and mix to combine. Don’t overmix. Set aside until ready to pour onto brownie crust.
- Cover the spring-form pan with a single piece of foil covering the bottom and sides. Seal the foil around the pan to keep water out. Place the pan in a 6×6 pan. Pour the cheesecake mixture into the pan. Gently tap the pan a few times, on the counter, to release air bubbles.
- Heat 1 cup of water in the microwave until it boils. Remove with care. Fill the 6×6 pan with the boiling water until it reaches about 1 inch from the top of the cheesecake pan.
- Bake 45-50 minutes. The cheesecake will wobble a bit in the middle and look dry on top. Once it is done, turn off the oven and leave it in the oven with the oven door slightly ajar for 1 hour.
- After the one hour is up, remove the cheesecake from the water and place it in the refrigerator for 2 hours or overnight. Cover it loosely with plastic wrap.
- Remove the cheesecake by releasing the cake pan and sliding the cheesecake out gently. Remove the parchment from the sides gently. Remove the cake from the bottom piece and parchment. Place it on a serving plate.
- Warm up 2 tablespoons of hot fudge, just until it can be easily spread. Spread on the top of the cheesecake. Refrigerator until ready to serve.
Notes
The cheesecake portion is an adaptation of Chahinez’s at Lifestyle of a Foodie 4-inch cheesecake.
It’s important not to overmix. This creates bubbles in the cheesecake.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 1/4 of the cakeCalories: 460kcalCarbohydrates: 62gProtein: 10gFat: 19gSaturated Fat: 11gTrans Fat: 0.5gCholesterol: 90mgSodium: 160mgPotassium: 140mgFiber: 2gSugar: 15gCalcium: 60mgIron: 3.1mg
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