Introduction

The Hot Fudge Sundae Brownie Cheesecake is a decadent dessert that combines fudgy brownies, creamy cheesecake, and rich hot fudge in one irresistible treat. Perfect for special occasions or indulgent weekends, this layered dessert is sure to impress family and friends.

Hot Fudge Sundae Brownie Cheesecake Recipe - Recipe Image

Ingredients

1 box (18.3 oz) brownie mix
3 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup hot fudge sauce, warmed
1 1/2 cups whipped cream
Shaved chocolate
Maraschino cherries

Instructions

Step 1: Prepare the brownie mix according to the package instructions. Spread the batter evenly into a greased 9-inch springform pan. Bake at 350°F for 20–22 minutes until set but still fudgy. Allow to cool completely.
Step 2: In a large bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Blend in the sour cream and vanilla extract until fully combined. Pour this cheesecake mixture evenly over the cooled brownie layer.
Step 3: Wrap the bottom and sides of the springform pan with foil to prevent water from leaking in. Place the pan in a larger baking dish and add hot water halfway up the sides for a water bath. Bake at 325°F for 50–60 minutes, until the center jiggles slightly when shaken. Turn off the oven and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight to set.
Step 4: When ready to serve, drizzle the warmed hot fudge sauce over the cheesecake. Top with piped whipped cream, shaved chocolate, and maraschino cherries. Slice and enjoy your decadent sundae-inspired dessert!

Tips & Variations

For extra texture, sprinkle chopped nuts such as pecans or walnuts over the brownie layer before adding the cheesecake batter.
Use homemade hot fudge or your favorite brand for a richer chocolate flavor.
Try adding a teaspoon of espresso powder to the cheesecake mixture to enhance the chocolate notes.
If you don’t have a springform pan, use a regular cake pan, but be sure to grease well for easy removal.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for 15–20 seconds before drizzling with hot fudge and adding toppings. This dessert is best enjoyed chilled but slightly softened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert is great for making a day ahead. Just keep it refrigerated and add the whipped cream, hot fudge, and garnishes right before serving.

What can I use if I don’t have sour cream?

You can substitute sour cream with an equal amount of plain Greek yogurt or crème fraîche for a similar tangy flavor and creamy texture.

Hot Fudge Sundae Brownie Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 68 reviews

A decadent dessert combining rich fudgy brownies with creamy cheesecake, topped with warm hot fudge, whipped cream, shaved chocolate, and maraschino cherries. Perfect for celebrations or a special treat.

Author: Lena
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 5 hours 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Base

1 box (18.3 oz) brownie mix

Cheesecake Layer

3 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract

Toppings

1 cup hot fudge sauce, warmed
1 1/2 cups whipped cream
Shaved chocolate, for garnish
Maraschino cherries, for garnish

Instructions

Prepare Brownie Base: Prepare the brownie mix according to the package instructions. Spread the batter evenly into a greased 9-inch springform pan. Bake in a preheated 350°F oven for 20 to 22 minutes, until the brownies are set but still fudgy. Remove from the oven and let cool completely.
Make Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition to ensure a silky texture. Blend in the sour cream and vanilla extract until fully incorporated. Pour this mixture evenly over the cooled brownie layer.
Bake Cheesecake in Water Bath: Wrap the bottom of the springform pan tightly with foil to prevent water from seeping in. Place the pan into a larger baking dish or roasting pan filled with hot water (water bath) reaching halfway up the sides of the springform pan. Bake at 325°F for 50 to 60 minutes, until the cheesecake’s center jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake inside for about 1 hour to cool slowly, which helps prevent cracks. Then refrigerate the cheesecake for at least 4 hours or overnight until fully set.
Add Toppings and Serve: When ready to serve, warm the hot fudge sauce slightly. Drizzle the warm hot fudge sauce over the top of the cheesecake. Pipe or dollop the whipped cream on top, then garnish with shaved chocolate and maraschino cherries. Slice and enjoy your indulgent Hot Fudge Sundae Brownie Cheesecake!

Notes

Ensure cream cheese is softened to room temperature for a smooth cheesecake batter.
Wrapping the pan with foil and using a water bath helps prevent cracks and ensures even baking.
Chilling the cheesecake overnight improves texture and flavor.
Warm the hot fudge sauce gently to make it easy to drizzle without melting the whipped cream.
Use a sharp knife dipped in hot water and wiped clean between slices for clean cuts.

Keywords: brownie cheesecake, hot fudge sundae, dessert recipe, creamy cheesecake, fudgy brownies, party dessert