Why You’ll Love This Recipe
Hot Fudge Sundae Brownie Cheesecake is the ultimate dessert for true chocolate lovers. It layers a dense, fudgy brownie base with a smooth, creamy cheesecake filling and finishes with glossy hot fudge sauce and classic sundae toppings. Every bite delivers contrasting textures—chewy brownie, silky cheesecake, and rich chocolate sauce—making this dessert feel indulgent and unforgettable. I have made this cheesecake for celebrations and special occasions, and it consistently steals the spotlight. Despite its impressive appearance, the steps are straightforward and well worth the effort. This recipe is perfect when you want a show-stopping dessert that feels nostalgic yet elevated, combining the flavors of a hot fudge sundae with the elegance of a baked cheesecake.
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Hot Fudge Sundae Brownie Cheesecake (Decadent, Rich, and Over-the-Top)
- Total Time: 5 hours 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Hot Fudge Sundae Brownie Cheesecake is an ultra-decadent dessert featuring a fudgy brownie base topped with creamy cheesecake, hot fudge sauce, and classic sundae toppings.
Ingredients
- For the Brownie Base:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For Topping:
- 1 cup hot fudge sauce
- Whipped cream
- Maraschino cherries
- Chocolate sprinkles or chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, mix melted butter, sugar, eggs, and vanilla for the brownie base.
- Stir in cocoa powder, flour, and salt until just combined.
- Spread brownie batter evenly into the prepared pan.
- In another bowl, beat cream cheese and sugar until smooth.
- Add eggs and vanilla and mix until fully combined.
- Pour cheesecake batter gently over the brownie layer.
- Bake for 45–50 minutes until the center is set.
- Turn off oven, crack the door slightly, and let cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours before serving.
- Before serving, warm hot fudge sauce and pour over cheesecake.
- Top with whipped cream, cherries, and optional toppings.
Notes
- Use room-temperature cream cheese for a smooth cheesecake.
- Do not overbake to avoid cracks.
- Best served chilled with warm fudge sauce.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Brownie Mix or Homemade Brownie Batter
The brownie layer forms the foundation of this dessert, providing a dense, chocolatey base that contrasts beautifully with the cheesecake.
Cream Cheese
Cream cheese creates the rich, smooth cheesecake layer and provides structure and tang.
Granulated Sugar
Sugar sweetens the cheesecake filling while maintaining a creamy texture.
Eggs
Eggs bind the cheesecake and give it a silky, custard-like consistency.
Vanilla Extract
Vanilla enhances the flavor of both the brownie and cheesecake layers.
Sour Cream
Sour cream adds moisture and a subtle tang, keeping the cheesecake soft and smooth.
Hot Fudge Sauce
Hot fudge sauce delivers deep chocolate flavor and the signature sundae finish.
Whipped Cream
Whipped cream adds lightness and classic sundae appeal.
Chocolate Chips
Chocolate chips add texture and extra richness when used as a topping.
Maraschino Cherries
Cherries provide the traditional sundae garnish and a pop of color.
Directions
Preheat your oven to 175°C (350°F). Grease and line a springform pan with parchment paper.
Prepare the brownie batter according to instructions or your preferred recipe. Spread it evenly into the bottom of the prepared pan. Bake for about 15 minutes, just until the top is set but the center is still soft. Remove from the oven and allow to cool slightly.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
Pour the cheesecake mixture gently over the partially baked brownie layer, smoothing the top evenly.
Bake for 45 to 50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight until fully chilled.
Before serving, warm the hot fudge sauce slightly and drizzle generously over the cheesecake. Finish with whipped cream, chocolate chips, and cherries.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe serves 12 people.
Preparation time: 25 minutes
Baking time: 1 hour
Cooling and chilling time: 5 hours
Total time: approximately 6 hours 25 minutes
Storage/reheating
Store the cheesecake covered in the refrigerator for up to 4 days. This dessert is best served chilled. Reheating is not recommended, though the fudge sauce can be warmed separately before serving.
Variations and Customizations
You can customize this cheesecake easily. For a peanut butter twist, swirl peanut butter into the cheesecake batter before baking. I tested this version, and it added a delicious salty contrast to the chocolate.
For extra texture, mix chopped nuts into the brownie layer or sprinkle them on top before serving.
If you prefer a darker chocolate flavor, use dark chocolate brownie batter and bittersweet fudge sauce.
For a cleaner presentation, reserve toppings until just before serving.
Nutrition and Dietary Info
Approximate nutrition per slice:
| Nutrient | Amount |
|---|---|
| Calories | 560 kcal |
| Protein | 8 g |
| Carbs | 58 g |
| Fat | 34 g |
| Saturated Fat | 18 g |
| Fiber | 3 g |
| Sugar | 42 g |
| Sodium | 360 mg |
Expert Tips & Customizations
Do Not Overbake
A slightly jiggly center ensures a creamy cheesecake.
Bake Brownie Partially
This prevents overcooking the base.
Use Room Temperature Cream Cheese
This avoids lumps in the filling.
Chill Thoroughly
Proper chilling improves texture and slicing.
Add Toppings Last
This keeps them fresh and visually appealing.
FAQs
Can I make this cheesecake ahead of time?
Yes, it is best made a day in advance.
Can I freeze brownie cheesecake?
Yes, freeze without toppings for up to 2 months.
Why did my cheesecake crack?
Overbaking or sudden temperature changes can cause cracks.
Can I use homemade brownies?
Yes, homemade brownie batter works perfectly.
Do I need a water bath?
No, this recipe bakes well without one.
What pan size works best?
A 9-inch springform pan is ideal.
Conclusion
Hot Fudge Sundae Brownie Cheesecake is an indulgent dessert that combines the best elements of brownies, cheesecake, and classic ice cream sundaes. Rich, creamy, and visually stunning, it is perfect for celebrations, holidays, or anytime you want to impress with a truly decadent treat. This recipe delivers comfort, nostalgia, and elegance all in one unforgettable dessert.
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