Introduction

This Hot Fudge Sundae Brownie Cheesecake combines rich chocolate brownies, creamy cheesecake, and decadent hot fudge topping for a dessert that’s sure to impress. Perfect for special occasions or whenever you want a luscious treat, this recipe is both indulgent and easy to make at home.

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)
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract (for cheesecake)
½ 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
¼ 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 to ensure the cheesecake releases easily.
Step 2: Prepare the brownie mix according to package directions, using butter instead of oil for extra richness. Pour the batter into the pan and bake for 22–25 minutes. Allow it to cool completely before proceeding.
Step 3: In a large bowl, beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract. Pour this cheesecake mixture over the cooled brownie base and spread evenly.
Step 4: Lower the oven temperature to 325°F (163°C). Bake the layered dessert for 35–38 minutes, or until the center is set but still slightly jiggly. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
Step 5: For the hot fudge topping, heat heavy cream in a saucepan until it just begins to simmer. Remove from heat and stir in the chocolate chips until fully melted. Add the butter and vanilla extract, stirring until the fudge is glossy and smooth. Let it cool slightly before using.
Step 6: Pour the fudge over the chilled cheesecake and spread it evenly with a spatula.
Step 7: Garnish the top with piped whipped cream, chocolate chunks or shavings, and maraschino cherries for a classic sundae look.
Step 8: To serve, slice the cheesecake with a warm knife for clean cuts. Serve chilled and enjoy!

Tips & Variations

Use a springform pan lined with parchment paper on the bottom for easier removal.
Swap semi-sweet chocolate chips with dark or milk chocolate depending on your preference.
For extra texture, fold chopped nuts into the brownie batter or sprinkle them over the fudge topping.
If you like a stronger coffee flavor, add a teaspoon of espresso powder to the cheesecake filling.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep it in the springform pan or transfer to an airtight container. To reheat slices slightly, let them sit at room temperature for 10 minutes or warm briefly in a microwave-safe dish for 10–15 seconds. Avoid overheating to keep the cheesecake texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this cheesecake tastes even better after chilling overnight, which allows the flavors to meld and the texture to firm up perfectly.

What can I use if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper, but removing the cheesecake may be more challenging. Cooling completely and chilling well will help it hold together.