Introduction

The Hot Fudge Sundae Brownie Cheesecake is a decadent dessert that combines rich brownie, creamy cheesecake, and luscious hot fudge. Perfect for special occasions or indulgent treats, this recipe promises layers of irresistible flavor and texture.

Hot Fudge Sundae Brownie Cheesecake Recipe - Recipe Image

Ingredients

1 box brownie mix
2 tablespoons butter (for brownie mix if substituting oil)
16 ounces cream cheese (softened)
0.5 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract (for cheesecake)
0.5 cup heavy cream
1 cup semi-sweet chocolate chips
2 tablespoons butter (for fudge topping)
1 teaspoon vanilla extract (for fudge topping)
1 cup whipped cream
0.25 cup chocolate chunks or shavings
12 maraschino cherries

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
Step 2: Prepare the brownie mix according to package directions, using butter instead of oil for added richness. Pour the batter into the prepared pan and bake for 22-25 minutes. Let it cool completely.
Step 3: In a large bowl, beat the softened cream cheese with granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Pour this cheesecake mixture over the cooled brownie base and spread evenly.
Step 4: Lower the oven temperature to 325°F (163°C). Bake the cheesecake layer for 35-38 minutes or until the center is set. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 5: To make the hot fudge topping, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and stir in the semi-sweet chocolate chips until melted. Add butter and vanilla extract, stirring until the mixture is glossy. Let it cool slightly.
Step 6: Pour the fudge over the chilled cheesecake and spread it evenly.
Step 7: Garnish with piped whipped cream, chocolate chunks or shavings, and maraschino cherries.
Step 8: For clean cuts, slice the cheesecake with a warm knife. Serve chilled and enjoy.

Tips & Variations

Substitute semi-sweet chocolate chips with dark or milk chocolate for a different fudge flavor.
Use homemade brownies if you prefer a more personalized base.
To warm your knife easily, run it under hot water and dry before slicing each piece.
Add chopped nuts to the brownie batter for extra texture and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the fudge topping’s texture. Reheat slices gently in the microwave for 10-15 seconds if you prefer the fudge slightly warm, but serving it cold is best for consistency and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this cheesecake is ideal for making ahead. Refrigerate it overnight to allow the flavors to meld and for the cheesecake to fully set.

Can I use a different pan instead of a springform pan?

While a springform pan is recommended for easy removal, you can use a regular 9-inch cake pan lined with parchment paper. Just be sure to let the cheesecake cool completely before attempting to remove it to avoid breaking.

Hot Fudge Sundae Brownie Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 104 reviews

Indulge in a decadent dessert with this Hot Fudge Sundae Brownie Cheesecake, featuring a rich brownie base topped with creamy cheesecake and a luscious homemade hot fudge topping, finished with whipped cream, chocolate chunks, and maraschino cherries for the perfect sundae-inspired treat.

Author: Cleo
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 Base

1 box brownie mix
2 tablespoons butter (for brownie mix substitute)

Cheesecake Layer

16 ounces cream cheese, softened
0.5 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Hot Fudge Topping

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

Garnish

1 cup whipped cream
0.25 cup chocolate chunks or shavings
12 maraschino cherries

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to ensure the brownie and cheesecake layers don’t stick.
Make Brownie Base: Prepare the brownie mix following the package directions, substituting 2 tablespoons of butter for oil to enhance flavor and richness. Pour the batter into the prepared pan and bake for 22-25 minutes until set. Allow it to cool completely before adding cheesecake layer.
Prepare Cheesecake Layer: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract. Pour this cheesecake mixture evenly over the cooled brownie base.
Bake Cheesecake: Reduce oven temperature to 325°F (163°C). Bake the combined brownie and cheesecake layers for 35-38 minutes, or until the center is set but still slightly jiggly. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight for best texture.
Make Hot Fudge Topping: Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and immediately stir in the semi-sweet chocolate chips until melted and smooth. Add butter and vanilla extract, stirring until the mixture is glossy and well combined. Let the fudge cool slightly before pouring.
Assemble Sundae Cheesecake: Pour the slightly cooled hot fudge topping evenly over the chilled cheesecake, spreading gently to cover the surface.
Garnish: Decorate the cheesecake with piped whipped cream, sprinkle with chocolate chunks or shavings, and top each slice with maraschino cherries for a classic sundae presentation.
Serve: For cleaner slices, use a warm knife when cutting. Serve chilled and enjoy your indulgent Hot Fudge Sundae Brownie Cheesecake.

Notes

Using butter instead of oil in the brownie mix adds richness and better flavor.
Make sure the cream cheese is softened to avoid lumps in the cheesecake layer.
Cool the brownie layer fully before adding cheesecake batter to prevent mixing layers.
Chilling the cheesecake overnight improves texture and flavor.
Warm the knife by running it under hot water before slicing to get neat pieces without cracking.
For a dairy-free version, substitute cream cheese and heavy cream with plant-based alternatives, and use dairy-free chocolate chips.

Keywords: brownie cheesecake, hot fudge sundae, layered cheesecake, chocolate dessert, indulgent dessert, homemade cheesecake, fudgy brownie