Introduction

This Hot Fudge Sundae Brownie Cheesecake is a decadent dessert combining rich brownie, creamy cheesecake, and gooey hot fudge. It’s perfect for special occasions or when you want an indulgent treat that impresses. Easy to make but sure to delight anyone with a sweet tooth.

Hot Fudge Sundae Brownie Cheesecake Recipe - Recipe Image

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

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly to prevent sticking.
Step 2: Prepare the brownie mix according to package directions, substituting butter for oil to add richness. Pour the batter into the prepared pan and bake for 22-25 minutes. Allow the brownie layer to cool completely.
Step 3: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract. Pour the cheesecake mixture evenly over the cooled brownie base.
Step 4: Lower the oven temperature to 325°F (163°C) and bake the cheesecake layer for 35-38 minutes until the center is set. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
Step 5: To make the hot fudge topping, heat heavy cream in a saucepan until it just begins to simmer. Remove from heat and stir in the semi-sweet chocolate chips until melted and smooth. Add 2 tablespoons butter and 1 teaspoon vanilla extract, stirring until the mixture is glossy. Let the fudge cool slightly.
Step 6: Pour the warm fudge evenly over the chilled cheesecake, spreading gently to cover the surface.
Step 7: Garnish with piped whipped cream, sprinkle chocolate chunks or shavings over the top, and place maraschino cherries for a classic touch.
Step 8: For clean slices, dip your knife in warm water and wipe it dry between cuts. Serve the cheesecake chilled and enjoy!

Tips & Variations

Use high-quality chocolate chips for a richer fudge topping.
Substitute cherries with fresh berries or sliced strawberries for a fresh twist.
Make ahead and keep refrigerated; flavor improves after resting overnight.
For a nutty crunch, sprinkle chopped toasted pecans or walnuts on the whipped cream.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Reheat slices briefly at room temperature or serve directly chilled. Avoid freezing to maintain the creamy texture and fudge consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownies for this recipe?

Yes, homemade brownies work well. Just ensure they are baked in a 9-inch pan and fully cooled before adding the cheesecake layer.

How do I prevent the cheesecake from cracking?

Bake the cheesecake at a slightly lower temperature and avoid overbaking. Cooling it gradually to room temperature before refrigerating also helps reduce cracks.

Hot Fudge Sundae Brownie Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 59 reviews

This Hot Fudge Sundae Brownie Cheesecake combines the rich, fudgy texture of a classic brownie base with a creamy cheesecake layer, topped with a luscious hot fudge sauce, whipped cream, chocolate chunks, and maraschino cherries. Perfect for dessert lovers seeking an indulgent treat that brings together the best of brownies and cheesecake in one decadent dish.

Author: Daniel
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 5 hours 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Base

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

Cheesecake Layer

16 ounces cream cheese, softened
0.5 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract (for cheesecake)

Fudge Topping

0.5 cup heavy cream
1 cup semi-sweet chocolate chips
2 tablespoons butter
1 teaspoon vanilla extract (for fudge topping)

Garnish

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

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly to ensure easy removal of the cheesecake later.
Make and Bake Brownie Base: Prepare the brownie mix according to the package directions, using 2 tablespoons of butter instead of oil to enrich the flavor and texture. Pour the brownie batter into the prepared pan and bake for 22-25 minutes until set. Once baked, allow it to cool completely before proceeding.
Prepare Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth texture. Stir in the 1 teaspoon of vanilla extract for added flavor. Pour this cheesecake mixture evenly over the cooled brownie base.
Bake Cheesecake Layer: Reduce the oven temperature to 325°F (163°C). Bake the layered dessert for 35-38 minutes, or until the cheesecake center is set but still slightly jiggly. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or preferably overnight for best results.
Prepare Hot Fudge Sauce: In a saucepan, heat the heavy cream until it begins to simmer. Remove from heat and immediately stir in the semi-sweet chocolate chips until fully melted and smooth. Add 2 tablespoons of butter and 1 teaspoon of vanilla extract, stirring until the sauce is glossy and well combined. Allow the fudge to cool slightly to thicken.
Assemble Topping: Pour the warm fudge sauce evenly over the chilled cheesecake, spreading it gently to cover the surface.
Garnish: Decorate the top with piped whipped cream, sprinkle chocolate chunks or shavings, and place maraschino cherries evenly across the cake for a classic sundae presentation.
Serve: For clean slices, warm a knife under hot water and wipe dry before cutting. Serve the Hot Fudge Sundae Brownie Cheesecake chilled for the best texture and flavor.

Notes

Ensure the brownie base is fully cooled before adding the cheesecake layer to prevent mixing.
Chilling the cheesecake overnight enhances texture and flavor.
Use a warm knife for slicing to achieve clean cuts without cracking the cheesecake.
Substitute semi-sweet chocolate chips with dark or milk chocolate if desired.
This dessert is best served chilled but can be stored in the refrigerator covered for up to 3 days.

Keywords: Hot fudge sundae, brownie cheesecake, dessert, chocolate fudge topping, whipped cream, maraschino cherries, rich cheesecake, chocolate dessert