Introduction

This Hot Fudge Sundae Brownie Cheesecake combines rich chocolate brownies with creamy cheesecake and luscious hot fudge sauce. It’s a decadent dessert that brings all the best flavors of a classic sundae into one irresistible treat.

A small round cake sits on a white plate with soft ridges around the edge, placed on a white marbled surface. The cake has three visible layers: a dark brown base, a middle layer with a mix of light cream and brown patches, and a smooth cream-colored top layer. Thick dark chocolate sauce drips down the sides unevenly. On top, there are seven evenly spaced swirls of white whipped cream, each topped with a small triangular piece of dark chocolate. Small chocolate crumbs are scattered on the cream swirls, adding texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Brownie batter (either your favorite boxed mix or homemade with cocoa powder, melted chocolate, and unsalted butter)
16 oz (450 g) cream cheese, room temperature
3/4 cup (150 g) sugar
2 eggs
1/2 cup (120 g) sour cream (or Greek yogurt as a substitute)
1 teaspoon vanilla extract
Hot fudge sauce (store-bought or homemade with heavy cream, chocolate chips, and sugar)
Whipped cream
Sprinkles
Maraschino cherries
Optional toppings: crushed nuts, fresh strawberries, chocolate shavings

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare the brownie batter according to the package instructions or your homemade recipe.
Step 2: Pour the brownie batter into a greased 9-inch springform pan. Bake for 25 minutes, then allow it to cool completely.
Step 3: Beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition.
Step 4: Mix in the sour cream and vanilla extract until the cheesecake batter is creamy and well combined.
Step 5: Pour the cheesecake batter over the cooled brownie layer and smooth the top with a spatula.
Step 6: Place the springform pan on a baking sheet and bake for 45 minutes, until the center is slightly jiggly.
Step 7: Turn off the oven and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
Step 8: Warm the hot fudge sauce and drizzle it over the chilled cheesecake.
Step 9: Decorate with whipped cream, sprinkles, and maraschino cherries. Add any optional toppings if desired. Serve and enjoy!

Tips & Variations

Use full-fat cream cheese for the best creamy texture in your cheesecake layer.
If you don’t have sour cream, Greek yogurt is a great substitute that adds a nice tang.
For a richer hot fudge sauce, add a splash of espresso or a pinch of sea salt.
Try topping with crushed nuts or fresh berries for added texture and flavor.
If you don’t have a springform pan, a deep cake pan lined with parchment paper works well.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat slices briefly in the microwave if desired, then add fresh hot fudge and toppings before serving for the best experience.

How to Serve

A small round cake with three visible layers: the bottom layer is dark chocolate cake, the middle layer is a mix of light beige and chocolate cream with a marbled texture, and the top layer is a smooth light beige cream covered with shiny dark chocolate sauce dripping down the sides. On top, there are seven swirls of white whipped cream evenly spaced around the edge, each topped with a small triangular piece of dark chocolate. The cake sits on a white plate on a white marbled surface, with some squares of chocolate blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for the brownie layer?

Yes, you can use any high-quality cocoa powder or melted chocolate you prefer; just be sure to adjust sugar levels if your chocolate is very sweet or bitter.

Is it necessary to let the cheesecake cool in the oven before refrigerating?

Letting the cheesecake cool slowly in the turned-off oven helps prevent cracks and ensures a smooth texture. It’s highly recommended for the best results.

Hot Fudge Sundae Brownie Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 88 reviews

This Hot Fudge Sundae Brownie Cheesecake combines a rich, chocolatey brownie base with a creamy cheesecake layer, topped with luscious hot fudge sauce and classic sundae toppings like whipped cream, sprinkles, and maraschino cherries. Perfect for chocolate lovers looking for an indulgent dessert that merges the best of brownies and cheesecake.

Author: zara
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 5 hours 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Layer

Brownie batter (use boxed mix or homemade with cocoa powder, melted chocolate, unsalted butter)

Cheesecake Layer

16 oz (450 g) full-fat cream cheese, room temperature
3/4 cup (150 g) sugar
2 large eggs
1/2 cup (120 g) sour cream (or Greek yogurt as substitute)
1 tsp vanilla extract

Hot Fudge Sauce

Heavy cream
Chocolate chips
Sugar
Optional: splash of espresso or pinch of sea salt
Or store-bought hot fudge sauce

Toppings

Whipped cream
Sprinkles
Maraschino cherries
Optional: crushed nuts, fresh strawberries, chocolate shavings

Instructions

Preheat the oven: Set your oven temperature to 350°F (175°C) to prepare for baking the brownie and cheesecake layers.
Prepare the brownie layer: Mix your brownie batter according to package instructions or your homemade recipe. Pour into a greased 9-inch springform pan and bake for 25 minutes. Remove from oven and allow the brownie base to cool completely.
Make the cheesecake layer: Using a hand or stand mixer, beat 16 oz room-temperature cream cheese with 3/4 cup sugar until smooth. Add 2 eggs one at a time, mixing well after each addition. Then blend in 1/2 cup sour cream and 1 teaspoon vanilla extract until the mixture is creamy and fully combined.
Assemble: Pour the cheesecake batter evenly over the cooled brownie base in the springform pan. Smooth the top gently with a spatula to ensure even baking.
Bake: Place the springform pan on a baking sheet and bake the assembled dessert for 45 minutes or until the center jiggles slightly when moved. Once done, turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to set completely and develop flavors.
Add hot fudge: Warm your chosen hot fudge sauce (homemade or store-bought) until pourable. Drizzle generously over the chilled cheesecake.
Decorate: Finish by topping the cheesecake with whipped cream, sprinkles, and maraschino cherries. Optionally add crushed nuts, fresh strawberries, or chocolate shavings for extra flair. Serve immediately and enjoy your indulgent dessert!

Notes

Use room temperature cream cheese to avoid lumps and ensure a smooth cheesecake batter.
If substituting sour cream, Greek yogurt works well but may slightly alter the tanginess.
For homemade hot fudge, warm heavy cream with chocolate chips and sugar until smooth; enhance with espresso or sea salt if desired.
If you don’t have a 9-inch springform pan, a deep cake pan lined with parchment paper can be used.
Cool the brownie layer completely before adding cheesecake to prevent mixing of layers and ensure proper texture.
Allow the cheesecake to chill adequately; overnight chilling yields the best sliceability and flavor.

Keywords: Hot Fudge Brownie Cheesecake, Chocolate Cheesecake, Brownie Layer, Hot Fudge Sauce, Sundae Dessert