Hot Fudge Sundae Brownie Cheesecake Recipe
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.
- 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
