If you’ve ever found yourself torn between a decadent brownie, a creamy cheesecake, and a gooey hot fudge sundae, this Hot Fudge Sundae Brownie Cheesecake is your dream come true. Imagine layers of fudgy brownie and luscious cheesecake, all crowned with a cascade of warm hot fudge, crunchy nuts, whipped cream, and a cherry on top. Each slice delivers the best of all dessert worlds, making it an unforgettable centerpiece for any celebration (or, let’s be honest, a Tuesday night treat). Whether you’re a chocolate lover or a cheesecake fanatic, this showstopper is bound to win you over with every bite.
Ingredients You’ll Need
Gathering the ingredients for this Hot Fudge Sundae Brownie Cheesecake is a breeze, and each component plays a starring role in building layers of flavor and texture. From the rich brownie base to the silky cheesecake and classic sundae toppings, every ingredient is essential to this dessert’s irresistible charm.
- Unsalted butter (1/2 cup, melted): Gives the brownie a luscious, tender crumb and helps meld the chocolate flavors.
- Granulated sugar (1 cup for brownie, 1/2 cup for cheesecake): Sweetens both layers just right and creates that classic brownie shine.
- Large eggs (2 for brownie, 2 for cheesecake): Provide structure and richness to both the brownie and cheesecake layers.
- Vanilla extract (1 tsp for brownie, 1 tsp for cheesecake): Adds warmth and enhances both the chocolate and cream cheese flavors.
- Unsweetened cocoa powder (1/3 cup): Delivers a deep chocolate punch to the brownie base.
- All-purpose flour (1/2 cup): Keeps the brownie layer soft yet sturdy enough to hold the creamy cheesecake.
- Salt (1/4 tsp): Balances sweetness and intensifies the chocolate flavor.
- Baking powder (1/4 tsp): Adds a slight lift to the brownie layer for the perfect texture.
- Cream cheese (16 oz, softened): The star of the cheesecake layer, bringing tangy smoothness and rich body.
- Hot fudge sauce (1 cup): The show-stopping topping, adding gooey, chocolatey decadence.
- Chopped peanuts or walnuts (1/2 cup): Offer a classic sundae crunch and a lovely nutty flavor.
- Whipped cream: Adds lightness and that signature sundae look.
- Maraschino cherries (optional): The cherry on top for nostalgia and a pop of color.
- Rainbow sprinkles (optional): Bring playful color and extra fun to your finished creation.
How to Make Hot Fudge Sundae Brownie Cheesecake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides—this will make releasing your Hot Fudge Sundae Brownie Cheesecake a breeze and keep those beautiful layers intact.
Step 2: Make the Brownie Base
In a large mixing bowl, whisk together the melted butter and sugar until glossy and combined. Add the eggs and vanilla extract, mixing until the batter is smooth. Next, stir in the cocoa powder, flour, salt, and baking powder until just combined—don’t overmix, or you’ll lose that dreamy fudgy texture! Spread the brownie batter evenly into your prepared pan. Bake for 18 to 20 minutes, just until the top is set but the center isn’t fully cooked—this ensures the brownie stays moist beneath the cheesecake layer.
Step 3: Prepare the Cheesecake Layer
While the brownie layer is baking, beat the softened cream cheese in a separate bowl until creamy and lump-free. Add the sugar and beat again until smooth, then mix in the eggs one at a time, followed by the vanilla extract. The result should be a silky, pourable batter that will settle beautifully atop the brownie base.
Step 4: Layer and Bake
Once the brownie layer is partially baked, gently pour the cheesecake batter over it. Smooth the top with a spatula for an even finish. Return the pan to the oven and bake for 40 to 45 minutes. The center should be set but still slightly wobbly when you gently shake the pan—don’t worry, it will firm up as it cools. After baking, turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes to prevent cracks.
Step 5: Chill Thoroughly
Transfer your Hot Fudge Sundae Brownie Cheesecake to the refrigerator and chill for at least 4 hours, or overnight if you have the patience. This step is crucial for achieving clean slices and allowing the flavors to meld into utter perfection.
Step 6: Add Hot Fudge and Toppings
Right before serving, warm your hot fudge sauce until it’s pourable but not scalding. Generously drizzle it over the chilled cheesecake, letting it cascade down the sides. Sprinkle with chopped nuts, add dollops of whipped cream, and top with maraschino cherries and rainbow sprinkles for the ultimate sundae flair. Each bite is a celebration!
How to Serve Hot Fudge Sundae Brownie Cheesecake
Garnishes
This is your moment to go big! A lavish drizzle of hot fudge sauce, a scattering of nuts, generous clouds of whipped cream, and the classic pop of a maraschino cherry all come together to make your Hot Fudge Sundae Brownie Cheesecake look as incredible as it tastes. Sprinkles are optional, but they definitely add a party vibe.
Side Dishes
Since this dessert is rich and decadent, consider pairing it with fresh berries or a bright fruit salad to balance out the chocolatey, creamy goodness. A scoop of vanilla or coffee ice cream is also a fantastic choice for those who want to double down on the sundae experience!
Creative Ways to Present
For an extra-special touch, serve each slice on a chilled plate and create a mini sundae bar with bowls of toppings so everyone can customize their piece. Or, cut the cheesecake into bite-sized bars for an elegant dessert platter at parties—guests will love the playful twist on a classic treat.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Hot Fudge Sundae Brownie Cheesecake (lucky you!), cover the pan or transfer slices to an airtight container. Store in the refrigerator for up to 5 days. The flavors only get better as they mingle, making it a delightful treat all week long.
Freezing
This dessert is wonderfully freezer-friendly! After chilling and before adding hot fudge and toppings, wrap the cheesecake (whole or in slices) tightly in plastic wrap and foil. Freeze for up to one month. Thaw overnight in the fridge before adding your toppings and serving.
Reheating
No need to reheat the cheesecake itself, but for that irresistible hot fudge experience, warm your sauce gently in the microwave or on the stovetop until just pourable. Drizzle over a chilled or room-temperature slice for the ultimate hot-and-cold dessert sensation.
FAQs
Can I use a boxed brownie mix for the base?
Absolutely! If you’re in a pinch, a boxed brownie mix will work just fine. Just prepare enough batter for a 9-inch pan, bake as directed for the partial bake, and proceed with the cheesecake layer as written.
What’s the best way to get clean slices?
For picture-perfect slices, use a sharp knife dipped in hot water and wiped dry between each cut. Chilling the Hot Fudge Sundae Brownie Cheesecake thoroughly before slicing makes all the difference for neat layers.
Can I make this dessert gluten free?
Yes! Simply swap the all-purpose flour for your favorite gluten-free blend in the brownie layer. All other ingredients are naturally gluten free, so everyone can enjoy this irresistible treat.
Do I need a springform pan?
While a springform pan makes removal super easy and gives clean edges, you can use a regular 9-inch round cake pan lined with parchment paper. Just be extra careful when lifting out the cheesecake after chilling.
How far in advance can I make Hot Fudge Sundae Brownie Cheesecake?
You can make the cheesecake up to two days ahead and keep it chilled (without toppings). Add the hot fudge and sundae garnishes right before serving for the freshest, most vibrant finish.
Final Thoughts
If you’re looking to wow a crowd or simply treat yourself to something extraordinary, the Hot Fudge Sundae Brownie Cheesecake always delivers happiness. Give it a try, have fun with the toppings, and savor every decadent, creamy, chocolatey bite—you deserve it!
Print
Hot Fudge Sundae Brownie Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Total Time: 90 minutes plus chilling time
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent Hot Fudge Sundae Brownie Cheesecake, a perfect layered dessert featuring a fudgy brownie base topped with creamy cheesecake and finished with warm hot fudge, crunchy nuts, and classic sundae toppings. This American-style baked dessert is ideal for special occasions or when you want to treat yourself to a delightful combination of textures and flavors.
Ingredients
Brownie Layer:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cheesecake Layer:
- 16 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Toppings:
- 1 cup hot fudge sauce (store-bought or homemade)
- 1/2 cup chopped peanuts or walnuts
- Whipped cream
- Maraschino cherries (optional)
- Rainbow sprinkles (optional)
Instructions
- Prepare the oven and pan: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides to ensure easy removal of the dessert.
- Make the brownie base: In a large bowl, whisk together the melted butter and granulated sugar until combined. Add in the eggs and vanilla extract, mixing until smooth. Stir in the cocoa powder, all-purpose flour, salt, and baking powder just until combined. Pour the brownie batter evenly into the prepared pan. Bake for 18 to 20 minutes, or until the top is set but still slightly underbaked.
- Prepare the cheesecake layer: While the brownie base is baking, beat the softened cream cheese in a mixing bowl until smooth and creamy. Gradually add the sugar and beat until blended. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor.
- Bake the layered cheesecake: Remove the brownie base from the oven and carefully pour the cheesecake mixture over it, smoothing the surface. Return the pan to the oven and bake for an additional 40 to 45 minutes, or until the cheesecake center is mostly set with a slight jiggle when shaken gently.
- Cool and chill: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes to prevent cracking. Then refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
- Serve and garnish: Before serving, gently warm the hot fudge sauce and pour it evenly over the chilled cheesecake. Garnish with chopped nuts, whipped cream, maraschino cherries, and rainbow sprinkles as desired for that classic sundae experience.
Notes
- Allow the cheesecake to chill completely before adding hot fudge sauce to avoid melting the dessert.
- You can prepare this dessert in advance and store it in the freezer for up to one month; thaw thoroughly before serving.
- Use a springform pan lined with parchment for easy removal and cleaner edges.
- Feel free to switch up nuts to your preference, such as pecans or almonds.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
