Name: Hot Fudge Sundae Brownie Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: Your favorite boxed brownie mix or homemade brownie batter; Unsalted butter (as required by the brownie recipe); High-quality cocoa powder (if making from scratch); 16 oz (450 g) full-fat cream cheese, room temperature; 3/4 cup (150 g) granulated sugar; 2 large eggs; 1/2 cup (120 g) sour cream (or Greek yogurt as substitute); 1 tsp vanilla extract; Heavy cream; Chocolate chips; Sugar; Optional: splash of espresso or pinch of sea salt; Whipped cream; Sprinkles; Maraschino cherries; Optional: crushed nuts, fresh strawberries, chocolate shavings

Jump to Recipe

Nothing quite beats the magic of a Hot Fudge Sundae Brownie Cheesecake. This decadent dessert layers a fudgy brownie base with a creamy cheesecake top, all crowned with luscious hot fudge sauce and classic sundae toppings. And here’s a golden nugget of advice that makes all the difference: Use room-temperature ingredients for the cheesecake – it mixes much smoother. Trust me, that simple step transforms the texture and flavor, giving you the silkiest cheesecake layer that melts in your mouth. Prepare for compliments galore!

Hot Fudge Sundae Brownie Cheesecake Recipe
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Ingredients You’ll Need

This recipe uses straightforward, beloved ingredients that come together to create an extraordinary dessert. Each one plays a special role, whether it’s adding richness, tang, or that perfect chocolate hit you crave.

Brownie batter: Whether from a boxed mix or homemade, make sure to choose a rich cocoa powder for that deep chocolate flavor.
Cream cheese (full-fat): The heart of the cheesecake layer, bringing creamy texture and tang.
Sour cream: Keeps the cheesecake light and adds a subtle tang; Greek yogurt is a good substitute.
Vanilla extract: Adds warmth and rounds out the flavors beautifully.
Eggs: Essential for binding and structure in the cheesecake layer.
Hot fudge sauce: Use store-bought or whip your own with chocolate chips, heavy cream, and sugar for a personal touch.
Whipped cream: For that classic sundae finish and fluffy texture.
Maraschino cherries and sprinkles: To add fun, color, and nostalgia to your final presentation.
Butter (unsalted): For the brownie base, so you can control the saltiness yourself.

How to Make Use room-temperature ingredients for the cheesecake – it mixes much smoother

Step 1: Prepare the Brownie Layer

Begin by mixing your brownie batter according to package directions or your favorite scratch recipe. Spread this evenly in a greased 9-inch springform pan, then bake for about 25 minutes until just set. Allow the brownie base to cool completely before moving on to the creamy cheesecake layer.

Step 2: Achieve Cheesecake Perfection

This is where the key advice shines: Use room-temperature ingredients for the cheesecake – it mixes much smoother. So, be sure your cream cheese, sour cream, and eggs have been resting out of the fridge for at least 30 minutes. Beat the cream cheese and sugar until silky smooth before adding the eggs one at a time. Then fold in sour cream and vanilla extract gently, keeping the batter light and creamy, ensuring it bakes beautifully.

Step 3: Assemble and Bake

Pour your velvety cheesecake batter carefully over the cooled brownie layer. Smooth out the top with a spatula. Place the pan on a baking sheet and bake at 350°F (175°C) for about 45 minutes or until the center jiggles slightly when nudged. Then switch off the oven, leaving the cheesecake inside for an hour to cool slowly and avoid cracking.

Step 4: Chill and Add the Finishing Touch

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight so the flavors meld perfectly. Warm your hot fudge sauce gently before drizzling generously over the cheesecake. Now your dessert is ready for the fun part — decorating!

How to Serve Use room-temperature ingredients for the cheesecake – it mixes much smoother

Garnishes

The classic Hot Fudge Sundae vibe is all about the toppings. Add fluffy whipped cream, vibrant maraschino cherries, colorful sprinkles, and even crushed nuts or chocolate shavings if you like. These simple touches turn your dessert into a celebration on a plate.

Side Dishes

Pair this indulgent cheesecake with a scoop of vanilla ice cream or a fresh berry compote to balance the richness. A hot espresso or a cold glass of milk also complements the flavors spectacularly, making every bite feel even more special.

Creative Ways to Present

Serve individual slices on pretty plates garnished with edible flowers or fresh mint leaves. For a party, consider mini versions baked in ramekins or brownie cheesecake bars drizzled with fudge sauce and sprinkled with sea salt. Remember, use room-temperature ingredients for the cheesecake – it mixes much smoother to keep that perfect texture, especially in smaller portions.

Make Ahead and Storage

Storing Leftovers

Any leftovers should be stored in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after a day or two, making it a perfect make-ahead dessert for gatherings or special occasions.

Freezing

This cheesecake freezes wonderfully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months. When you’re ready to indulge again, thaw slices overnight in the fridge to retain that creamy texture. Just a reminder: use room-temperature ingredients for the cheesecake – it mixes much smoother next time you bake it to get consistent results.

Reheating

Cheesecake is best enjoyed chilled, so no need to reheat. If you prefer slightly softened cheesecake, leave it at room temperature for 15-20 minutes before serving. Warm the hot fudge sauce separately and drizzle freshly over each slice for that just-made feeling.

FAQs

Can I use a boxed brownie mix?

Absolutely! Boxed brownie mixes save time and work perfectly for the base. Just choose a good-quality brand for the best flavor and textures that will support your luscious cheesecake layer.

Do I need a water bath for the cheesecake?

Nope. This cheesecake bakes beautifully without a water bath. The brownie base helps keep moisture in, and the slow cooling step in the oven prevents cracks nicely.

What if I forget to use room-temperature ingredients?

Your cheesecake might end up with lumps or a less smooth texture if the ingredients are cold. Always try to use room-temperature ingredients for the cheesecake – it mixes much smoother and yields the creamiest results.

Can I make the hot fudge sauce from scratch?

Yes! A simple recipe using chocolate chips, heavy cream, and sugar can be whisked together on the stove quickly. Add espresso or a pinch of salt for a gourmet touch that will wow your guests.

Can I substitute sour cream in the cheesecake?

Definitely. Greek yogurt is a fantastic alternative that keeps the texture and tang. Just make sure it’s also at room temperature to keep mixing smooth and even.

Final Thoughts

This Hot Fudge Sundae Brownie Cheesecake is pure joy in dessert form. From the fudgy brownie base to the creamy cheesecake, crowned with decadent hot fudge and classic sundae toppings, it’s a crowd-pleaser you’ll want to make again and again. Remember the magic phrase: use room-temperature ingredients for the cheesecake – it mixes much smoother to get that perfectly silky texture every single time. I can’t wait for you to bake this and share your delicious results — happy baking!

Hot Fudge Sundae Brownie Cheesecake Recipe

★★★★★

4.9 from 21 reviews

Author: Olivia
Total Time: 5 hours 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Ultimate Hot Fudge Sundae Brownie Cheesecake combines a rich chocolate brownie base with a velvety cream cheese layer, topped with warm hot fudge sauce and classic sundae toppings for an indulgent and crowd-pleasing dessert.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the brownie and cheesecake layers.
Prepare Brownie Layer: Mix your brownie batter according to the package instructions or your homemade recipe. Pour the batter into a greased 9-inch springform pan. Bake for 25 minutes, then remove and let cool completely to set the base for the cheesecake layer.
Make Cheesecake Layer: In a large mixing bowl, beat 16 oz of room-temperature cream cheese with 3/4 cup sugar until smooth. Add 2 eggs one at a time, ensuring each is incorporated before adding the next. Blend in 1/2 cup sour cream and 1 tsp vanilla extract until the mixture is creamy and smooth.
Assemble: Pour the cheesecake batter evenly over the cooled brownie base in the springform pan. Use a spatula to smooth the surface for an even layer.
Bake Cheesecake: Place the pan on a baking sheet and bake for 45 minutes. The cheesecake should have a slight jiggle in the center when done. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set properly and develop flavors.
Prepare Hot Fudge Sauce: Warm your hot fudge sauce either store-bought or homemade (heat heavy cream with chocolate chips and sugar in a double boiler until smooth). Add espresso or sea salt if desired to enhance flavor.
Add Hot Fudge and Decorate: Drizzle the warmed hot fudge sauce generously over the chilled cheesecake. Top with whipped cream, sprinkles, and maraschino cherries. Add optional toppings like crushed nuts, fresh strawberries, or chocolate shavings to personalize your sundae cheesecake.
Serve: Slice carefully using a clean, wiped knife between cuts for neat presentation. Serve chilled with a cold glass of milk or a hot cup of coffee for the ultimate indulgence.

Notes

Use room-temperature cream cheese and eggs for smoother cheesecake batter.
If hot fudge sauce is too thick, thin with a splash of milk or cream.
Do not overbake the cheesecake; it should retain a slight jiggle in the center when done.
Line the springform pan with parchment paper for easier removal.
Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze individual slices wrapped in plastic wrap for up to 2 months; thaw overnight in fridge before serving.
Try variations like gluten-free brownie mix or adding peppermint extract for holiday flavor.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American