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Brownie Sundae Cheesecake

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A decadent layered dessert combining a chocolate cookie crust, creamy cheesecake filling, and a rich chocolate ganache—like a brownie sundae in cheesecake form.

  • Author: Ella
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 6½ to 7½ hours (including chill time)
  • Yield: 12 slices
  • Category: Dessert / Cheesecake
  • Method: Baking
  • Cuisine: American / Fusion
  • Diet: Vegetarian

Ingredients

  • 1½ cups (about 45–50) Nilla Wafers, crushed
  • 6 tbsp powdered sugar
  • 6 tbsp unsweetened cocoa powder
  • ½ cup (1 stick) unsalted butter, melted
  • 24 oz (3 × 8 oz) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • ½ cup heavy cream
  • 8 oz semisweet or dark chocolate, chopped
  • ½ cup heavy cream (for ganache)
  • Optional toppings: whipped cream, cherries, sprinkles, nuts

Instructions

  1. Preheat the oven to 325 °F (163 °C). Grease a 9‑inch springform pan and line the bottom with parchment paper.
  2. Make the crust: In a bowl, combine the crushed Nilla Wafers, powdered sugar, and cocoa powder. Pour in the melted butter and stir until the mixture is evenly moistened.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared springform pan (about ¼-inch thick). Bake for 8–10 minutes to set. Remove and let cool while preparing the filling.
  4. Prepare the cheesecake filling: In a large mixing bowl or stand mixer, beat the softened cream cheese and granulated sugar until smooth and creamy, scraping the bowl sides as needed.
  5. Add the eggs one at a time, beating briefly after each addition just until combined. Stir in the vanilla extract, sour cream, and heavy cream until the batter is smooth and uniform.
  6. Pour the cheesecake batter over the cooled crust and gently tap the pan on the counter to release air bubbles.
  7. Bake the cheesecake in the preheated oven for about 50–60 minutes, or until the edges are set and the center is slightly jiggly (but not liquid). A toothpick inserted about 1 inch from center should come out mostly clean.
  8. Turn off the oven. Leave the cheesecake inside with the door ajar for 30 minutes to cool gradually, then remove and allow it to cool completely to room temperature.
  9. While the cheesecake cools, make the ganache: Place chopped chocolate in a heatproof bowl. Heat ½ cup heavy cream until just simmering, then pour over the chocolate. Let it sit for 1–2 minutes, then stir until smooth and glossy.
  10. Pour the ganache over the cooled cheesecake, spreading gently to the edges so it drips slightly down the sides if desired.
  11. Refrigerate the cheesecake for at least 4–6 hours, preferably overnight, to fully set and allow flavors to meld.
  12. When ready to serve, run a knife around the pan edge before releasing the springform. Slice into 12 pieces. Optionally top each slice with whipped cream, sprinkles, cherries, or nuts, and serve with a scoop of ice cream.

Notes

  • For a richer crust, you can substitute chocolate graham crackers or Oreos in place of Nilla Wafers.
  • If desired, swirl in fruit preserves (raspberry or cherry) into the cheesecake batter before baking for a fruity twist.
  • You can prep this a day in advance—the cheesecake firms up and the flavors deepen after chilling overnight.
  • Store leftover slices in an airtight container in the refrigerator (up to 5 days), or freeze individual slices wrapped in plastic wrap + foil and thaw overnight in the fridge.

Nutrition

Find it online: https://elladishes.com/brownie-sundae-cheesecake/