Introduction

This Hot Fudge Sundae Brownie Cheesecake combines rich, fudgy brownies with creamy cheesecake and classic sundae toppings. It’s a decadent dessert perfect for any celebration or a special treat at home.

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 and 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.
Step 2: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Blend in the sour cream and vanilla extract until combined. Pour this cheesecake mixture over the cooled brownie layer.
Step 3: Wrap the springform pan with foil to prevent water from seeping in, then place it in a water bath. Bake at 325°F for 50–60 minutes, or until the center jiggles slightly when moved. Turn off the oven and let the cheesecake cool inside for 1 hour, then refrigerate for at least 4 hours or overnight.
Step 4: When ready to serve, drizzle the warmed hot fudge sauce over the cheesecake. Pipe whipped cream on top, then garnish with shaved chocolate and maraschino cherries. Slice and enjoy your sundae-inspired dessert!

Tips & Variations

Use high-quality hot fudge sauce or homemade fudge for the best flavor.
For extra texture, sprinkle chopped nuts between the brownie and cheesecake layers.
Swap maraschino cherries for fresh berries to add a fruity twist.
If you don’t have a water bath, bake the cheesecake on a lower rack with a pan of hot water beneath it to maintain moisture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat individual slices briefly in the microwave if you prefer warm fudge sauce, and add fresh whipped cream before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, it’s best to prepare the cheesecake a day in advance to allow it to fully set and develop flavors.

Can I substitute the brownie mix with homemade brownies?

Absolutely. Homemade brownies can be used for a more personalized touch; just ensure they fit evenly in the pan and bake to a fudgy consistency.

Hot Fudge Sundae Brownie Cheesecake Recipe

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4.9 from 138 reviews

This Hot Fudge Sundae Brownie Cheesecake is a decadent dessert that combines a rich, fudgy brownie base with a creamy cheesecake layer, topped with warm hot fudge, whipped cream, shaved chocolate, and maraschino cherries. Perfect for celebrations or whenever you crave an indulgent treat.

Author: Kai
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 the Brownie Base: Prepare the brownie mix according to the package instructions. Spread the batter evenly into a greased 9-inch springform pan. Bake at 350°F (175°C) for 20 to 22 minutes until the brownie is set but still fudgy. Allow it to cool completely before adding the cheesecake layer.
Make Cheesecake Mixture: 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 to ensure a smooth batter. Then blend in the sour cream and vanilla extract until fully combined.
Bake Cheesecake Layer: Pour the cheesecake batter over the cooled brownie base in the springform pan. Wrap the outside of the pan with foil to prevent water leakage, and place the pan in a water bath (a larger pan filled with hot water). Bake at 325°F (160°C) for 50 to 60 minutes until the center jiggles slightly when shaken. Turn off the oven and let the cheesecake cool inside the oven for 1 hour. Then refrigerate for at least 4 hours or overnight to set completely.
Serve and Garnish: When ready to serve, gently remove the sides of the springform pan. Drizzle the warmed hot fudge sauce over the cheesecake. Pipe or spoon whipped cream on top, then garnish with shaved chocolate and maraschino cherries. Slice and enjoy this indulgent dessert.

Notes

Ensure the brownie layer is completely cooled before adding the cheesecake batter to prevent mixing.
Wrapping the pan in foil and using a water bath helps to keep the cheesecake moist and prevents cracking.
Use full-fat cream cheese and sour cream for the creamiest texture.
The cheesecake needs sufficient chilling time for the best texture, so plan ahead.
Warm the hot fudge sauce slightly for an easy drizzle.

Keywords: brownie cheesecake, hot fudge sundae dessert, layered cheesecake, fudgy brownie dessert, party dessert