There’s something magical about the combination of chocolate, cheesecake, and hot fudge. It’s like stepping into a dessert dream where every bite is pure bliss. This Hot Fudge Sundae Brownie Cheesecake is a showstopper—perfect for birthdays, celebrations, or those moments when you just need to treat yourself.
Imagine a rich, fudgy brownie base, topped with a luscious, creamy cheesecake, then drizzled with warm hot fudge and finished with all your favorite sundae toppings. It’s the ultimate indulgence! If you love brownies and cheesecake separately, just wait until you experience them together in this decadent dessert.
Whether you’re making this for a special occasion or just because you deserve it (spoiler alert: you do), this recipe is easy to follow and guaranteed to impress. Get ready for a dessert that’s as fun to make as it is to eat!
Why You’ll Love This Recipe
- Two desserts in one – A fudgy brownie base meets a smooth, creamy cheesecake for the ultimate combination.
- Perfect for celebrations – This is the kind of dessert that makes an entrance and steals the show.
- Customizable toppings – Make it your own with sprinkles, nuts, cherries, or anything else you love on a sundae.
- Rich and indulgent – If you love chocolate, this one’s for you!
Ingredients You’ll Need
For the Brownie Base:
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Toppings:
- 1 cup hot fudge sauce, warmed
- Whipped cream
- Chopped nuts (optional)
- Sprinkles
- Maraschino cherries
How to Make Hot Fudge Sundae Brownie Cheesecake
Step 1: Prepare the Brownie Base
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually mix the dry ingredients into the wet ingredients until fully combined. Be careful not to overmix—just stir until everything is incorporated.
Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft. Remove from the oven and let it cool while you prepare the cheesecake layer.
Step 2: Make the Cheesecake Layer
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
Pour the cheesecake batter over the cooled brownie base, smoothing it out with a spatula.
Step 3: Bake the Cheesecake
Return the pan to the oven and bake at 325°F (163°C) for 40-45 minutes, or until the center is set but still slightly jiggly. The edges should be firm and slightly golden.
Once baked, turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 15-20 minutes to prevent cracking. Then, transfer it to the countertop and let it cool to room temperature.
Once cooled, refrigerate for at least 4 hours (or overnight) to allow the cheesecake to fully set.
Step 4: Add the Hot Fudge and Sundae Toppings
Before serving, warm the hot fudge sauce until smooth and pourable. Drizzle it generously over the top of the cheesecake.
Top with whipped cream, chopped nuts, colorful sprinkles, and maraschino cherries for that classic sundae look. Slice, serve, and enjoy!
Helpful Tips
- Use room temperature ingredients – Let your cream cheese, eggs, and sour cream sit at room temperature for a smoother cheesecake batter.
- Avoid overbaking – The cheesecake should still have a slight jiggle in the center when you take it out of the oven. It will continue to set as it cools.
- Let it chill completely – Refrigerating overnight helps the flavors meld and gives the cheesecake the perfect texture.
- Clean your knife between slices – For picture-perfect slices, wipe your knife with a warm, damp cloth between cuts.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes (including brownie and cheesecake baking time)
- Total Time: About 5 hours (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Use a springform pan – This makes it much easier to remove the cheesecake without damaging the layers. If you don’t have one, you can use a deep 9-inch cake pan lined with parchment paper, but serving might be trickier.
- Chill time is essential – The cheesecake needs at least 4 hours (preferably overnight) to fully set. This ensures the best texture and flavor.
- Make it your own – Swap out toppings to suit your taste! Try caramel drizzle, crushed cookies, or even peanut butter sauce for a fun twist.
- Cutting clean slices – Run a sharp knife under warm water, wipe it dry, and slice. Repeat this step between cuts for neat and even pieces.
- Brownie doneness – The brownie layer will continue to bake when the cheesecake is added. It should be slightly underdone when you remove it from the oven to avoid dryness.
- Serving tip – For the best flavor, let the cheesecake sit at room temperature for about 15 minutes before serving. This helps soften the brownie base slightly, making each bite even more enjoyable.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: You can freeze the cheesecake (without toppings) for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. When ready to serve, thaw in the fridge overnight.
Frequently Asked Questions
Can I use a boxed brownie mix instead of homemade?
Yes! If you’re short on time, a boxed brownie mix works just fine. Follow the package instructions for baking in a 9-inch pan.
What’s the best way to prevent cracks in the cheesecake?
Let the cheesecake cool gradually in the oven with the door slightly open, and avoid overbaking. You can also use a water bath if you want extra insurance against cracks.
Can I make this ahead of time?
Absolutely! This cheesecake actually tastes better after chilling overnight, so it’s a great make-ahead dessert.
Can I use different toppings?
Of course! Feel free to get creative—caramel sauce, crushed cookies, or even fresh berries would be delicious additions.
Related Recipes
If you loved this Hot Fudge Sundae Brownie Cheesecake, you might also enjoy:
- Decadent Caramel Brownie Cheesecake
- Brownie Bottom Cheesecake: A Dessert Worth Celebrating
- Pumpkin Brownies: A Rich and Fudgy Fall Favorite
- Decadent Chocolate Tiramisu
Conclusion
This Hot Fudge Sundae Brownie Cheesecake is the ultimate dessert for chocolate lovers. It combines everything you love about brownies, cheesecake, and sundaes into one irresistible treat. Whether you’re making it for a party or just for yourself, this is one dessert that’s guaranteed to impress.
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Hot Fudge Sundae Brownie Cheesecake
Description
There’s something magical about the combination of chocolate, cheesecake, and hot fudge. It’s like stepping into a dessert dream where every bite is pure bliss. This Hot Fudge Sundae Brownie Cheesecake is a showstopper—perfect for birthdays, celebrations, or those moments when you just need to treat yourself.
Imagine a rich, fudgy brownie base, topped with a luscious, creamy cheesecake, then drizzled with warm hot fudge and finished with all your favorite sundae toppings. It’s the ultimate indulgence! If you love brownies and cheesecake separately, just wait until you experience them together in this decadent dessert.
Whether you’re making this for a special occasion or just because you deserve it (spoiler alert: you do), this recipe is easy to follow and guaranteed to impress. Get ready for a dessert that’s as fun to make as it is to eat!
Ingredients
For the Brownie Base:
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Toppings:
- 1 cup hot fudge sauce, warmed
- Whipped cream
- Chopped nuts (optional)
- Sprinkles
- Maraschino cherries
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually mix the dry ingredients into the wet ingredients until fully combined. Be careful not to overmix—just stir until everything is incorporated.
Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft. Remove from the oven and let it cool while you prepare the cheesecake layer.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
Pour the cheesecake batter over the cooled brownie base, smoothing it out with a spatula.
Return the pan to the oven and bake at 325°F (163°C) for 40-45 minutes, or until the center is set but still slightly jiggly. The edges should be firm and slightly golden.
Once baked, turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 15-20 minutes to prevent cracking. Then, transfer it to the countertop and let it cool to room temperature.
Once cooled, refrigerate for at least 4 hours (or overnight) to allow the cheesecake to fully set.
Before serving, warm the hot fudge sauce until smooth and pourable. Drizzle it generously over the top of the cheesecake.
Top with whipped cream, chopped nuts, colorful sprinkles, and maraschino cherries for that classic sundae look. Slice, serve, and enjoy!
Notes
- Use a springform pan – This makes it much easier to remove the cheesecake without damaging the layers. If you don’t have one, you can use a deep 9-inch cake pan lined with parchment paper, but serving might be trickier.
- Chill time is essential – The cheesecake needs at least 4 hours (preferably overnight) to fully set. This ensures the best texture and flavor.
- Make it your own – Swap out toppings to suit your taste! Try caramel drizzle, crushed cookies, or even peanut butter sauce for a fun twist.
- Cutting clean slices – Run a sharp knife under warm water, wipe it dry, and slice. Repeat this step between cuts for neat and even pieces.
- Brownie doneness – The brownie layer will continue to bake when the cheesecake is added. It should be slightly underdone when you remove it from the oven to avoid dryness.
- Serving tip – For the best flavor, let the cheesecake sit at room temperature for about 15 minutes before serving. This helps soften the brownie base slightly, making each bite even more enjoyable.