Introduction

The Hot Fudge Sundae Brownie Cheesecake combines rich, fudgy brownies with creamy cheesecake for an indulgent dessert experience. Topped with warm hot fudge, whipped cream, and cherries, it’s a delightful treat perfect for any special occasion.

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. Spread the batter evenly into a greased 9-inch springform pan. Bake at 350°F for 20 to 22 minutes until set but still fudgy. Allow to cool completely.
Step 2: In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Blend in sour cream and vanilla extract until fully combined. Pour this cheesecake mixture over the cooled brownie layer.
Step 3: Wrap the springform pan with foil to prevent water from leaking in, then place it in a water bath. Bake at 325°F for 50 to 60 minutes, until the center of the cheesecake jiggles slightly when shaken. Turn off the oven and let the cheesecake cool inside for 1 hour.
Step 4: Refrigerate the cheesecake for at least 4 hours or overnight to set completely. Before serving, drizzle the warmed hot fudge sauce over the cheesecake. Pipe or spread whipped cream on top, and garnish with shaved chocolate and maraschino cherries. Slice and enjoy!

Tips & Variations

Use full-fat cream cheese for a richer texture and flavor.
Wrap the springform pan tightly in foil to avoid water seepage during the water bath baking.
Substitute the hot fudge sauce with caramel sauce for a different but equally delicious topping.
Add chopped nuts on top of the brownie layer before pouring the cheesecake for extra crunch.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, warm individual slices gently in the microwave for 10 to 15 seconds if desired, then add fresh hot fudge and toppings before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this cheesecake benefits from resting overnight in the refrigerator, which helps it set properly and enhances the flavors.

What if I don’t have a springform pan?

A springform pan makes it easier to remove the cheesecake without damage, but you can use a regular 9-inch cake pan lined with parchment paper. Just be careful when removing the cheesecake to keep it intact.

Hot Fudge Sundae Brownie Cheesecake Recipe

Print Recipe

★★★★★

5 from 100 reviews

This decadent Hot Fudge Sundae Brownie Cheesecake combines a fudgy brownie base with a creamy cheesecake layer, topped with warm hot fudge sauce, whipped cream, shaved chocolate, and maraschino cherries for an irresistible dessert that tastes just like a classic sundae.

Author: Dana
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 5 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Base

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 at 350°F for 20 to 22 minutes until it is set but still fudgy. Allow the brownie to cool completely before proceeding.
Make Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Then, blend in the sour cream and vanilla extract until the mixture is fully combined.
Bake Cheesecake: Pour the cheesecake mixture over the cooled brownie layer in the springform pan. Wrap the pan tightly in foil to prevent water from seeping in, and place it in a water bath for even baking. Bake at 325°F for 50 to 60 minutes until the center jiggles slightly when shaken. Once baked, turn off the oven and let the cheesecake cool inside the oven for 1 hour. Then remove and refrigerate for at least 4 hours or overnight to fully set.
Add Toppings and Serve: When ready to serve, warm the hot fudge sauce and drizzle generously over the cheesecake. Pipe the whipped cream on top, then garnish with shaved chocolate and maraschino cherries. Slice with a sharp knife for clean pieces and enjoy this indulgent dessert.

Notes

Be sure to cool the brownie base completely before adding the cheesecake layer to prevent mixing.
Wrapping the pan with foil is crucial to avoid water leaking into the cheesecake during the water bath baking.
If you don’t have a springform pan, a regular 9-inch cake pan will work but removing the cheesecake might be more difficult.
You can prepare this dessert a day ahead; it tastes even better when flavors meld overnight.
For a richer texture, use full-fat cream cheese and sour cream.

Keywords: brownie cheesecake, hot fudge sundae, layered dessert, creamy cheesecake, fudgy brownie, holiday dessert