Hot Fudge Sundae Brownie Cheesecake Recipe
This Hot Fudge Sundae Brownie Cheesecake is a decadent dessert combining rich, fudgy brownies with creamy cheesecake, topped with warm hot fudge sauce, whipped cream, nuts, maraschino cherries, and sprinkles. It’s perfect for indulgent occasions and sure to satisfy any sweet tooth.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Layer
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Toppings
- 1 cup hot fudge sauce, warmed
- 1 cup whipped cream (store-bought or homemade)
- ½ cup chopped nuts (optional)
- 12 maraschino cherries with stems
- Sprinkles (optional)
Instructions
- Preheat and prepare brownie batter: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the melted unsalted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix thoroughly until smooth and well incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet mixture, stirring carefully until just combined.
- Bake brownie layer: Pour the brownie batter into a greased 9-inch springform pan, spreading it evenly. Bake in the preheated oven for 25 minutes until just set but not fully firm.
- Prepare cheesecake batter: While the brownie layer bakes, beat the softened cream cheese in a large bowl until smooth and creamy. Add the granulated sugar, eggs, vanilla extract, and sour cream to the cream cheese and mix until the batter is smooth and well blended.
- Top with cheesecake layer and bake: Remove the brownie layer from the oven and reduce oven temperature to 325°F (160°C). Pour the cheesecake batter evenly over the cooled brownie base. Return the pan to the oven and bake for about 50 minutes until the cheesecake layer is mostly set but still slightly jiggly in the center.
- Cool and chill: Allow the cheesecake to cool gradually inside the oven with the door slightly open to prevent cracking. After cooling, refrigerate the cheesecake for at least four hours or overnight to fully set and develop flavors.
- Add toppings and serve: Before serving, warm the hot fudge sauce. Top the chilled cheesecake with the warm hot fudge sauce, spooned whipped cream, chopped nuts if using, maraschino cherries, and optional sprinkles for a festive touch.
Notes
- For best results, make sure the cream cheese is fully softened before mixing to avoid lumps.
- Use a springform pan to easily remove the cheesecake without damaging the layers.
- Allow the cheesecake to chill thoroughly in the fridge so the layers set perfectly and slice cleanly.
- Warm the hot fudge sauce slightly for easy pouring over the cheesecake.
- Nuts and sprinkles are optional but add extra texture and visual appeal.
Keywords: hot fudge sundae, brownie cheesecake, layered dessert, fudgy brownie, creamy cheesecake, party dessert
