Introduction

The Hot Fudge Sundae Brownie Cheesecake is a decadent dessert that combines the rich flavors of fudgy brownies, creamy cheesecake, and luscious hot fudge sauce. Topped with whipped cream and cherries, it’s a show-stopping treat perfect for any special occasion or whenever you want to indulge your sweet tooth.

A round cake with three visible layers sits on a white plate against a white marbled texture background. The bottom layer is dark brown and dense, the middle thick layer is creamy white with irregular swirls of chocolate brown inside, and the top is covered with a shiny dark chocolate glaze that drips down the sides unevenly. On top, there are six evenly spaced swirls of white whipped cream, each topped with a small triangular piece of dark chocolate. The cake looks rich and smooth, with a soft texture under the glossy chocolate topping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Brownie Layer:

1 batch brownie batter (from your favorite boxed mix or homemade)
Unsalted butter (as required by your brownie recipe)
High-quality cocoa powder (if homemade)

Cheesecake Layer:

16 oz full-fat cream cheese, room temperature
1/2 cup sour cream (or Greek yogurt as substitute)
2 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract

Hot Fudge Sauce:

1 cup heavy cream
1 cup chocolate chips
1/4 cup granulated sugar
Optional: splash of espresso or pinch of sea salt

Toppings:

Whipped cream
Maraschino cherries
Sprinkles, crushed nuts, or chocolate shavings (optional)

Instructions

Step 1: Prepare the brownie layer according to your mix or recipe instructions. Pour the batter into a greased 9×13 inch baking pan and bake until just set but still slightly soft, about 20-25 minutes. Remove from oven and let cool slightly.
Step 2: In a large bowl, beat the room-temperature cream cheese until smooth. Add sour cream, eggs, sugar, and vanilla extract, then mix until creamy and well combined.
Step 3: Pour the cheesecake mixture evenly over the warm brownie layer. Return to the oven and bake for an additional 30-35 minutes, or until the cheesecake is set with a slight jiggle in the center.
Step 4: Allow the dessert to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to firm up.
Step 5: To make the hot fudge sauce, heat heavy cream and sugar in a small saucepan over medium heat until sugar dissolves and mixture begins to simmer. Remove from heat and stir in chocolate chips (plus espresso or salt if using) until smooth.
Step 6: To serve, cut the chilled brownie cheesecake into squares. Drizzle generously with warm hot fudge sauce, then top with whipped cream, maraschino cherries, and your choice of sprinkles or nuts.

Tips & Variations

Use room-temperature cream cheese to avoid lumps and ensure a smooth cheesecake layer.
For extra richness, swirl some hot fudge sauce into the cheesecake batter before baking.
Substitute sour cream with full-fat Greek yogurt for a tangy twist.
Add chopped nuts or chocolate chips to the brownie batter for added texture.
Try stirring a teaspoon of instant espresso powder into the hot fudge sauce to deepen the chocolate flavor.

Storage

Store the brownie cheesecake covered in the refrigerator for up to 4 days. Keep the hot fudge sauce in an airtight container in the fridge, reheat gently in a microwave or over low heat before serving. This dessert can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

The image shows a round ice cream cake with three visible layers: a dark chocolate base layer, a middle layer mixed with light and dark brown swirls, and a top cream layer covered with glossy dark chocolate dripping down the sides. On top, there are six large swirls of white whipped cream, each decorated with a dark chocolate triangular piece in the center and some small chocolate sprinkles. The cake is placed on a white plate on a white marbled surface with blurred chocolate bars 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 boxed brownie mix for this recipe?

Yes, boxed brownie mixes work perfectly well for the base—just follow the package instructions and bake until the brownies are set before adding the cheesecake layer.

How do I prevent the cheesecake layer from cracking?

Using room-temperature cream cheese and not overbaking helps prevent cracks. Cooling the cheesecake gradually and refrigerating before slicing also improves texture and appearance.

Hot Fudge Sundae Brownie Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 81 reviews

This decadent Hot Fudge Sundae Brownie Cheesecake combines a rich, chocolatey brownie base with a smooth, creamy cheesecake layer, topped off with luscious hot fudge sauce and classic sundae toppings like whipped cream and maraschino cherries. Perfect for chocolate lovers seeking a layered, indulgent dessert that marries the best of brownies, cheesecake, and an ice cream sundae in one elegant dish.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 5 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Layer

1 box brownie mix or 1 cup all-purpose flour, 1/3 cup cocoa powder, 1/2 cup melted unsalted butter, 3/4 cup sugar, 2 eggs
1/2 tsp baking powder
1 tsp vanilla extract

Cheesecake Layer

24 oz (3 packages) full-fat cream cheese, room temperature
1 cup sour cream (or Greek yogurt as substitute)
3/4 cup granulated sugar
1 tsp vanilla extract
2 large eggs

Hot Fudge Sauce

1 cup heavy cream
1 cup semi-sweet chocolate chips
1/4 cup granulated sugar
1 tsp vanilla extract
Optional: 1 tsp espresso or pinch of sea salt for enhanced flavor

Toppings

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

Instructions

Prepare Brownie Layer: Preheat your oven to 325°F (163°C). If using a boxed mix, prepare the batter according to package instructions, or whisk together flour, cocoa powder, baking powder, sugar, eggs, melted butter, and vanilla extract until smooth. Pour the brownie batter evenly into a greased 9-inch springform pan.
Make Cheesecake Layer: In a large bowl, beat the room-temperature cream cheese until fluffy. Add sugar and vanilla extract, then beat until creamy. Mix in sour cream (or Greek yogurt) for tanginess, followed by the eggs, one at a time, blending after each addition. Pour this cheesecake mixture gently over the brownie layer in the pan, spreading it evenly.
Bake the Cheesecake: Bake in the preheated oven for about 50-60 minutes until the cheesecake layer is set but still slightly jiggly in the center. Cool on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight to fully set.
Prepare Hot Fudge Sauce: While the cheesecake chills, heat heavy cream in a small saucepan over medium heat until it starts to simmer. Remove from heat and stir in chocolate chips, sugar, and vanilla extract until smooth and glossy. Add espresso or sea salt if desired to deepen chocolate flavor. Keep warm until serving.
Assemble Sundae Toppings: Just before serving, remove the cheesecake from the springform pan. Spoon generous amounts of warm hot fudge sauce over the cheesecake slices. Top each slice with whipped cream, a maraschino cherry, sprinkles, and any optional extras like nuts or strawberries for a true sundae experience.

Notes

Use room-temperature cream cheese for smooth cheesecake batter without lumps.
Replacing sour cream with Greek yogurt will add a slightly tangier flavor but work just as well.
Hot fudge sauce can be made ahead and gently reheated before serving.
For a gluten-free version, use gluten-free brownie mix or flours.
Ensure you do not overbake the cheesecake; a slight jiggle in the center is perfect for creamy texture after chilling.

Keywords: brownie cheesecake, hot fudge sauce, sundae dessert, layered dessert, chocolate cheesecake, brownie base, holiday dessert