Hot Fudge Sundae Brownie Cheesecake

by

Hot Fudge Sundae Brownie Cheesecake – A Decadent Dessert Dream Come True

If you’ve ever stood at the crossroads of choosing between a brownie, a cheesecake, or a hot fudge sundae—this dessert is your answer to all three. This Hot Fudge Sundae Brownie Cheesecake is a triple-layered masterpiece that combines a fudgy brownie base, a rich and creamy cheesecake center, and a luscious hot fudge topping. It’s the kind of dessert that turns heads, wins hearts, and disappears fast.

Perfect for birthdays, holidays, or any time you want to impress, this dessert is as indulgent as it is unforgettable.

Why You’ll Love This Cheesecake

  • Three desserts in one – Brownie + cheesecake + hot fudge sundae = pure bliss.
  • Rich and creamy – A velvety cheesecake layer that melts in your mouth.
  • Fudgy and chocolatey – A brownie base that’s dense and decadent.
  • Perfect for celebrations – A showstopper that looks as good as it tastes.
  • Customizable – Add nuts, cherries, or your favorite sundae toppings.

Ingredients

This recipe makes one 9-inch cheesecake, serving 12–14 slices.

For the Brownie Base

  • ½ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Cheesecake Layer

  • 32 oz (4 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • ½ cup sour cream
  • ¼ cup heavy cream

For the Hot Fudge Topping

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Optional Garnishes

  • Whipped cream
  • Maraschino cherries
  • Chopped nuts
  • Sprinkles
  • Crushed waffle cone pieces

Equipment You’ll Need

  • 9-inch springform pan
  • Mixing bowls
  • Hand or stand mixer
  • Rubber spatula
  • Saucepan
  • Cooling rack
  • Parchment paper
  • Oven

Step-by-Step Instructions

Step 1: Prepare the Brownie Base

Preheat your oven to 325°F (163°C).

Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

In a medium bowl, whisk together:

  • ½ cup flour
  • ⅓ cup cocoa powder
  • ¼ teaspoon salt

In another bowl, mix:

  • ½ cup melted butter
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Combine the wet and dry ingredients until smooth.

Pour the batter into the prepared pan and spread evenly.

Bake for 15–18 minutes, or until a toothpick inserted comes out with moist crumbs.

Let cool while you prepare the cheesecake layer.

Step 2: Make the Cheesecake Filling

In a large bowl, beat:

  • 32 oz softened cream cheese
  • 1 cup granulated sugar

Mix until smooth and creamy.

Add:

  • 1 teaspoon vanilla extract
  • 4 eggs, one at a time, mixing well after each.

Stir in:

  • ½ cup sour cream
  • ¼ cup heavy cream

Pour the cheesecake batter over the cooled brownie base.

Tap the pan gently to release air bubbles.

Step 3: Bake the Cheesecake

Place the springform pan on a baking sheet.

Bake at 325°F (163°C) for 55–65 minutes, or until the center is just set and slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 4: Make the Hot Fudge Topping

In a small saucepan over low heat, combine:

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 2 tablespoons butter

Stir until melted and smooth.

Remove from heat and stir in:

  • 1 teaspoon vanilla extract

Let cool slightly, then pour over the chilled cheesecake.

Spread evenly and return to the fridge for 30 minutes to set.

Step 5: Garnish and Serve

Before serving, top with:

  • Whipped cream
  • Maraschino cherries
  • Chopped nuts
  • Sprinkles or crushed waffle cones

Slice with a warm knife for clean cuts.

Serve chilled and enjoy every decadent bite!

Time & Yield

  • Prep Time: 25 minutes
  • Bake Time: 65 minutes
  • Chill Time: 4–6 hours
  • Total Time: ~6 hours
  • Yield: 12–14 slices
  • Calories: ~550 kcal per slice (approximate)

Tips for Success

  • Use room temperature cream cheese for a smooth filling.
  • Don’t overbake—the center should jiggle slightly when done.
  • Chill thoroughly for the best texture and flavor.
  • Use a water bath if you want to prevent cracks (wrap the pan in foil first).
  • Customize the toppings to match your favorite sundae flavors.

Variations to Try

  • Peanut Butter Swirl: Add a swirl of peanut butter to the cheesecake layer.
  • Mint Chocolate: Use mint extract and top with crushed Andes mints.
  • Salted Caramel: Drizzle caramel sauce over the hot fudge layer and sprinkle with sea salt.
  • Oreo Crust: Swap the brownie base for a crushed Oreo crust.
  • Mini Cheesecakes: Bake in muffin tins for individual portions—adjust bake time to 20–25 minutes.

Perfect for Celebrations

This cheesecake is a showstopper for:

  • Birthdays
  • Holidays
  • Dinner parties
  • Potlucks
  • Special date nights

Final Thoughts

This Hot Fudge Sundae Brownie Cheesecake is the ultimate dessert mashup—rich, creamy, chocolatey, and completely irresistible. Whether you’re celebrating something special or just treating yourself, this dessert is guaranteed to impress and satisfy.

Leave a Comment