Get ready to meet your new favorite dessert. This Hot Fudge Sundae Brownie Cheesecake is the ultimate trifecta of indulgence, layering a rich, fudgy brownie base with a silky smooth cheesecake filling and a decadent hot fudge topping. It’s a showstopper dessert that combines three beloved classics into one unforgettable experience.
If you’re looking to impress guests at your next gathering or simply treat yourself to something truly special, this recipe is the answer. It’s pure, unadulterated dessert perfection.
The finished masterpiece, ready to be devoured.
Why This Hot Fudge Sundae Brownie Cheesecake is a Showstopper
This isn’t just another cheesecake recipe; it’s a masterpiece of textures and flavors. The dense, chewy brownie provides the perfect foundation for the light and tangy cream cheese filling. To top it all off, a river of rich, homemade hot fudge ganache, whipped cream, sprinkles, and a cherry transform it into a true sundae experience.
Three Desserts in One: It combines the best of brownies, cheesecake, and a hot fudge sundae.
Perfect for Any Occasion: From birthdays to holidays, this dessert is guaranteed to be the star of the show.
Surprisingly Simple: Despite its impressive appearance, the steps are straightforward and easy to follow.
Understanding the Layers of Decadence
The magic of this Hot Fudge Sundae Brownie Cheesecake lies in its distinct, yet harmonious, layers. Each component is designed to complement the others perfectly.
The Fudgy Brownie Base
We start with a rich, chocolatey brownie layer that’s baked to chewy perfection. This sturdy base is more than just a crust; it’s a foundational flavor that sets the stage for the creamy cheesecake to come. It’s the perfect counterpoint to the lightness of the filling.
The Creamy Cheesecake Filling
Next comes the star of the show: a classic, velvety smooth cheesecake filling. We use full-fat cream cheese, sugar, eggs, and a hint of vanilla to create a rich, tangy layer that melts in your mouth. It’s baked to perfection to achieve that perfect, creamy consistency.
The Rich Hot Fudge Topping
The final layer is a luxurious, homemade hot fudge ganache. Made with high-quality chocolate and heavy cream, it drapes over the chilled cheesecake, adding a final, decadent touch. Garnish with classic sundae toppings for the full experience.
Look at those perfect layers! A fudgy brownie base with a silky cheesecake filling.
Essential Ingredients You’ll Need
For the best results, use high-quality, full-fat ingredients. Room temperature dairy is key for a smooth, lump-free cheesecake batter.
For the Brownie Base:
Unsalted Butter
Granulated Sugar
Large Eggs
All-Purpose Flour
Unsweetened Cocoa Powder
A pinch of Salt
For the Cheesecake Filling:
Full-Fat Cream Cheese, softened
Granulated Sugar
Large Eggs
Sour Cream
Pure Vanilla Extract
For the Hot Fudge Topping & Garnish:
Semi-Sweet Chocolate Chips
Heavy Cream
Whipped Cream
Sprinkles & Maraschino Cherries
How to Make the Ultimate Hot Fudge Sundae Brownie Cheesecake (Step-by-Step)
Follow these steps carefully to create a dessert that will have everyone asking for the recipe. Patience during the cooling process is crucial for a perfect, crack-free cheesecake.
Step 1: Prepare and Bake the Brownie Base
First, preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper. In a bowl, melt the butter and sugar together, then whisk in the eggs and vanilla. Fold in the flour, cocoa powder, and salt until just combined. Pour the batter into the prepared pan and bake for 20-25 minutes. Let it cool completely.
Step 2: Make the Creamy Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, mixing until well combined. Beat in the eggs one at a time, mixing on low speed. Finally, stir in the sour cream and vanilla extract. Be careful not to overmix the batter, as this can cause cracks.
Step 3: Assemble and Bake
Pour the cheesecake filling over the cooled brownie base. Smooth the top with a spatula. Bake at 325°F (160°C) for 50-60 minutes. The center should be almost set but still have a slight wobble. Turn off the oven and let the cheesecake cool in the oven with the door cracked for one hour to prevent cracking.
Step 4: Chill and Prepare the Hot Fudge
Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, or preferably overnight. For the hot fudge, heat the heavy cream until it simmers, then pour it over the chocolate chips. Let it sit for 5 minutes, then whisk until smooth. For a different but equally delicious topping, try this savory-inspired white sauce—just kidding, stick to the chocolate!
Step 5: Garnish and Serve
Once chilled, carefully run a knife around the edge of the pan before releasing the springform side. Pour the warm hot fudge topping over the cheesecake, letting it drip down the sides. Garnish with swirls of whipped cream, a generous amount of sprinkles, and maraschino cherries on top of each slice. For a fun party idea, you could even make some brownie bottom mini cheesecakes alongside the main one.
Pro Tips for a Crack-Free, Perfect Cheesecake
Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature for the smoothest batter.
Don’t Overmix: Overmixing incorporates too much air, which can cause the cheesecake to rise too quickly and then crack as it cools.
Gradual Cooling is Key: Letting the cheesecake cool down slowly in the oven prevents drastic temperature changes that lead to cracks.
Use a Water Bath (Optional): For extra insurance against cracks, you can place the springform pan (wrapped in foil) in a larger pan filled with hot water.
Yes, you can absolutely use a boxed brownie mix for a shortcut. Prepare the mix according to the package directions for a 9-inch pan and bake it as the base layer before adding the cheesecake filling.
The best ways to prevent cracks are to use room temperature ingredients, avoid overmixing the batter, and allow the cheesecake to cool down slowly in the oven with the door cracked for one hour after baking.
Store the cheesecake tightly covered in the refrigerator for up to 5 days. For best results, add the whipped cream and other sundae toppings just before serving.
Yes, this is a perfect make-ahead dessert! The cheesecake needs to chill for at least 6 hours, but it’s even better if you let it chill overnight. You can prepare it up to two days in advance.
Yes, this cheesecake freezes well without the toppings. Let it cool and chill completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before topping and serving.
The Ultimate Hot Fudge Sundae Brownie Cheesecake Recipe
FL Recipes
Hot Fudge Sundae Brownie Cheesecake: The Ultimate Decadent Dessert
This Hot Fudge Sundae Brownie Cheesecake features a rich brownie base, a creamy cheesecake center, and a decadent hot fudge topping. It's the ultimate showstopper dessert, combining three classic treats into one unforgettable culinary experience.
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix melted butter and 1 cup of sugar. Whisk in 2 eggs. Fold in flour, cocoa powder, and salt. Pour into the prepared pan and spread evenly.
Bake the brownie base for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let it cool completely on a wire rack.
Reduce oven temperature to 325°F (160°C). In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 cup of sugar, mixing until well combined.
Beat in 3 eggs, one at a time, on low speed. Stir in the sour cream and vanilla extract until just combined. Do not overmix.
Pour the cheesecake filling over the cooled brownie base. Bake for 50-60 minutes, until the center is almost set.
Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour. Remove and cool completely at room temperature. Refrigerate for at least 6 hours or overnight.
To make the hot fudge, place chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it simmers, then pour over the chocolate chips. Let stand for 5 minutes, then whisk until smooth and glossy.
Pour the warm hot fudge over the chilled cheesecake. Garnish with whipped cream, sprinkles, and cherries before serving.
Nutrition
Calories: 550kcalProtein: 8gFat: 35gFiber: 3g
Notes
Ensure all dairy ingredients for the cheesecake filling are at room temperature to prevent a lumpy batter. Cooling the cheesecake slowly is the best way to prevent cracks from forming on the surface.
We can’t wait to see your stunning creations! If you make this Hot Fudge Sundae Brownie Cheesecake, be sure to snap a photo and share it with us on Pinterest. Your feedback and creations make our day, so don’t forget to leave a comment below and let us know how it turned out!
The ultimate dessert hybrid: Hot Fudge Sundae Brownie Cheesecake!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
