Hot Fudge Sundae Brownie Cheesecake Recipe
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.
- 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
