Hot Fudge Sundae Brownie Cheesecake Recipe
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.
- 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
