Hot Fudge Sundae Brownie Cheesecake Recipe

ByOlivia Monroe
Jump to Recipe

Introduction

The Hot Fudge Sundae Brownie Cheesecake brings together the rich, fudgy texture of brownies with creamy cheesecake, topped with a luscious hot fudge sauce. This indulgent dessert is perfect for special occasions or whenever you want a show-stopping treat that combines the best of both worlds.

A slice of layered dessert on a white plate shows a dark chocolate crust at the bottom, topped with a thick creamy vanilla layer. Over the cream, thick dark chocolate sauce drips down the sides. On top, there are two dollops of white whipped cream, each with a bright red cherry, and chunks of chocolate scattered around. The background has a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 box brownie mix
  • 2 tablespoons butter (for brownie mix, if substituting oil)
  • 16 ounces cream cheese (softened)
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (for cheesecake)
  • 0.5 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons butter (for fudge topping)
  • 1 teaspoon vanilla extract (for fudge topping)
  • 1 cup whipped cream
  • 0.25 cup chocolate chunks or shavings
  • 12 maraschino cherries

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Step 2: Prepare the brownie mix according to package directions, using butter instead of oil for added richness. Pour the batter into the pan and bake for 22-25 minutes. Allow to cool completely.
  3. Step 3: In a large bowl, beat the softened cream cheese with sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Pour this mixture evenly over the cooled brownie base.
  4. Step 4: Reduce the oven temperature to 325°F (163°C). Bake the combined dessert for 35-38 minutes until the center is set. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
  5. Step 5: For the fudge topping, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and stir in the semi-sweet chocolate chips until completely melted. Add the butter and vanilla extract, stirring until glossy. Allow the fudge to cool slightly.
  6. Step 6: Pour the fudge topping over the chilled cheesecake and spread evenly.
  7. Step 7: Garnish with piped whipped cream, chocolate chunks or shavings, and maraschino cherries to replicate the classic sundae aesthetic.
  8. Step 8: For clean slices, warm your knife before cutting, then serve the cheesecake chilled.

Tips & Variations

  • Use high-quality chocolate chips for the fudge topping to enhance flavor and texture.
  • Substitute maraschino cherries with fresh raspberries or strawberries for a fresh twist.
  • For extra richness, fold some mini chocolate chips into the cheesecake batter before baking.
  • If you prefer a gluten-free dessert, use a gluten-free brownie mix or make your own from scratch.

Storage

Store the cheesecake in the refrigerator, covered tightly with plastic wrap or foil, for up to 4 days. Reheat slices briefly in the microwave if you prefer the fudge slightly warm, but it’s best enjoyed chilled. Avoid freezing to maintain the best texture.

How to Serve

A slice of layered cheesecake on a white plate with a white marbled surface background. The bottom layer is a dark brown crust that looks firm and crumbly. On top of it is a thick layer of creamy pale yellow cheesecake with smooth texture. The cheesecake is covered with shiny dark chocolate sauce dripping down the sides. There are two white whipped cream dollops on top, each topped with a bright red cherry. Small chunks of chocolate brownie pieces sit between the whipped cream. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this cheesecake improves in flavor after chilling overnight. Prepare it a day ahead for the best results and ease on serving day.

Can I use homemade brownies instead of a mix?

Absolutely! Homemade brownies work well and can add a personal touch. Just ensure the brownie layer is fully cooled before adding the cheesecake batter.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hot Fudge Sundae Brownie Cheesecake Recipe

★★★★★

4.5 from 90 reviews
  • Author: Olivia
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

Indulge in this decadent Hot Fudge Sundae Brownie Cheesecake, combining a rich brownie base with creamy cheesecake and topped with a luscious hot fudge sauce. Finished with whipped cream, chocolate chunks, and maraschino cherries, this dessert offers the perfect blend of textures and flavors for any chocolate lover.

Ingredients

Scale

Brownie Base

  • 1 box brownie mix
  • 2 tablespoons butter (for brownie mix, substitute for oil)

Cheesecake Layer

  • 16 ounces cream cheese, softened
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Hot Fudge Topping

  • 0.5 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Garnishes

  • 1 cup whipped cream
  • 0.25 cup chocolate chunks or shavings
  • 12 maraschino cherries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to ensure the brownie base doesn’t stick.
  2. Make Brownie Base: Prepare the brownie mix according to the package directions, substituting butter for oil to add richness. Pour the batter into the greased pan and bake for 22-25 minutes. Allow it to cool completely before adding the next layer.
  3. Prepare Cheesecake Mixture: In a large bowl, beat the softened cream cheese with granulated sugar until smooth. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. Pour this mixture evenly over the cooled brownie base.
  4. Bake Cheesecake Layer: Lower the oven temperature to 325°F (163°C) and bake the cheesecake layer for 35-38 minutes or until the center is set. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
  5. Make Hot Fudge Sauce: In a saucepan, heat the heavy cream until it starts to simmer. Remove from heat and add the semi-sweet chocolate chips, stirring until melted and smooth. Stir in butter and vanilla extract until the fudge sauce is glossy, then let it cool slightly to thicken.
  6. Top Cheesecake: Pour the fudge sauce evenly over the chilled cheesecake layer, spreading gently to cover the surface.
  7. Garnish: Decorate the top with piped whipped cream, sprinkle chocolate chunks or shavings, and arrange maraschino cherries for a classic sundae look.
  8. Serve: For clean slices, use a warm knife and serve the cheesecake chilled. Enjoy this indulgent dessert!

Notes

  • Use a warm knife when slicing to prevent cracking in the cheesecake layer.
  • Refrigerate the cheesecake overnight for the best texture and flavor.
  • Butter substitution in brownie mix adds richer flavor than oil.
  • Chilling the hot fudge sauce slightly before pouring helps it set better on the cheesecake.
  • Leftover cheesecake should be stored in the refrigerator and consumed within 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brownie cheesecake, hot fudge sundae, chocolate dessert, layered cheesecake, rich dessert, fudge topping

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆