Hot Fudge Sundae Brownie Cheesecake Recipe
This decadent Hot Fudge Sundae Brownie Cheesecake combines the rich, fudgy texture of homemade brownies with a creamy cheesecake layer, all topped with warm hot fudge sauce, whipped cream, nuts, maraschino cherries, and optional sprinkles. Perfect for special occasions or whenever you’re craving an indulgent dessert that brings the flavors of a classic ice cream sundae into a sumptuous baked treat.
- Prep Time: 20 mins
- Cook Time: 1 hr 15 mins
- Total Time: 5 hrs 35 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Layer
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Toppings
- 1 cup hot fudge sauce, warmed
- 1 cup whipped cream (store-bought or homemade)
- ½ cup chopped nuts (optional)
- 12 maraschino cherries with stems
- Sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownie base.
- Prepare Brownie Batter: In a large bowl, combine the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix well until the mixture is smooth and uniform.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, stirring until fully combined without overmixing.
- Bake Brownie Layer: Pour the brownie batter into a greased 9-inch springform pan. Bake in the oven for about 25 minutes or until the edges are set but the center is still slightly soft.
- Prepare Cheesecake Batter: While the brownie layer bakes, beat the softened cream cheese until smooth. Add in the sugar, eggs, vanilla extract, and sour cream, mixing until the batter is creamy and well combined.
- Add Cheesecake Layer and Bake: After the brownie layer has cooled slightly, pour the cheesecake batter evenly over it. Reduce oven temperature to 325°F (160°C) and bake for about 50 minutes or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Cool and Chill: Allow the cheesecake to cool gradually inside the oven with the door slightly ajar to prevent cracking. Once cooled, refrigerate the cheesecake for at least four hours or overnight to set completely.
- Add Toppings and Serve: Before serving, warm the hot fudge sauce and drizzle it over the chilled brownie cheesecake. Top with whipped cream, chopped nuts if using, maraschino cherries, and sprinkles for a festive finish.
Notes
- Using a springform pan makes it easier to remove the cheesecake without damaging it.
- Make sure the cream cheese is softened to prevent lumps in the cheesecake layer.
- Gradual cooling helps avoid cracks in the cheesecake surface.
- Chilling overnight enhances the flavors and texture.
- Toppings like nuts and sprinkles are optional and can be adjusted to your preference.
Keywords: brownie cheesecake, hot fudge sundae, layered dessert, fudge sauce, maraschino cherries, whipped cream dessert, chocolate cheesecake
