Introduction

The Hot Fudge Sundae Brownie Cheesecake is a decadent dessert that combines rich brownies, creamy cheesecake, and luscious hot fudge. Perfect for special occasions or when you want to treat yourself, this indulgent treat brings together classic flavors in one irresistible dish.

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 directions. Spread the batter evenly into a greased 9-inch springform pan. Bake at 350°F for 20–22 minutes until the brownies are set but still fudgy. Allow to cool completely before adding the cheesecake layer.
Step 2: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. 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 mixture over the cooled brownie layer.
Step 3: Wrap the outside of the springform pan with foil to prevent water from seeping in. Place the pan in a water bath by setting it inside a larger baking pan filled with hot water about halfway up the sides. Bake at 325°F for 50–60 minutes, or until the cheesecake’s center jiggles slightly when gently 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, warm the hot fudge sauce and drizzle it generously over the cheesecake. Pipe the whipped cream on top, then garnish with shaved chocolate and maraschino cherries. Slice and enjoy your decadent dessert!

Tips & Variations

Use high-quality brownie mix or make brownies from scratch for a richer base.
For a nutty twist, sprinkle chopped toasted pecans or walnuts on the brownie layer before baking.
If you prefer a thicker cheesecake layer, add an extra egg and a bit more sour cream to the filling.
Substitute whipped cream with whipped coconut cream for a dairy-free option.
Let the cheesecake come to room temperature for about 15 minutes before slicing to get clean cuts.

Storage

Store the cheesecake tightly covered in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 2 months; thaw overnight in the fridge before serving. Reheat the hot fudge sauce before drizzling again, but keep the cheesecake itself chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownie layer from scratch instead of using a mix?

Yes, you can use your favorite homemade brownie recipe. Just bake it in the same-sized pan and adjust the baking time accordingly to ensure it’s set but still fudgy.

Why do I need to use a water bath when baking the cheesecake?

The water bath provides gentle, even heat that prevents cracking and helps the cheesecake cook slowly for a creamy texture. It also keeps the top from drying out during baking.

Hot Fudge Sundae Brownie Cheesecake Recipe

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4.9 from 83 reviews

This decadent Hot Fudge Sundae Brownie Cheesecake combines a rich, fudgy brownie base with a creamy cheesecake layer, topped with warm hot fudge, whipped cream, shaved chocolate, and maraschino cherries to create a delightful sundae-inspired dessert perfect for any occasion.

Author: Ella
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 Layer

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 and spread the batter evenly into a greased 9-inch springform pan. Bake in a preheated oven at 350°F for 20–22 minutes until the brownies are set but still fudgy. Remove from oven and 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. Blend in the sour cream and vanilla extract until fully incorporated and smooth.
Bake Cheesecake Layer: Pour the cheesecake mixture over the cooled brownie base in the springform pan. Wrap the pan tightly with foil to prevent water from seeping in. Place the wrapped pan in a water bath and bake at 325°F for 50–60 minutes, or until the center jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake inside to cool for 1 hour. Afterward, refrigerate for at least 4 hours or preferably overnight to set completely.
Add Toppings and Serve: When ready to serve, warm the hot fudge sauce and drizzle it generously over the cheesecake. Pipe or spoon whipped cream on top, then garnish with shaved chocolate and maraschino cherries. Slice and enjoy this indulgent sundae-inspired dessert.

Notes

Using a water bath ensures a creamy smooth cheesecake without cracks.
Allow the cheesecake to chill overnight for best texture and flavor.
Softened cream cheese helps achieve a smooth filling without lumps.
You can substitute store-bought brownies or make your own brownie base from scratch.
Warm the hot fudge gently to avoid scorching before drizzling.
This dessert keeps well refrigerated for up to 3 days.

Keywords: brownie cheesecake, hot fudge sundae, dessert recipe, layered cheesecake, easy cheesecake, fudge sauce dessert