Hot Fudge Sundae Brownie Cheesecake Recipe
Introduction
The Hot Fudge Sundae Brownie Cheesecake is a decadent dessert that combines rich brownies, creamy cheesecake, and classic sundae toppings. Perfect for special occasions or when you need a show-stopping treat, this dessert is sure to impress.
Ingredients
- 1 box (18.3 oz) brownie mix
- 3 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup hot fudge sauce, warmed
- 1 1/2 cups whipped cream
- Shaved chocolate
- Maraschino cherries
Instructions
- Step 1: Prepare the brownie mix according to the package instructions. Spread the batter evenly into a greased 9-inch springform pan. Bake at 350°F for 20–22 minutes until set but still fudgy. Remove from oven and let it cool completely.
- Step 2: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla extract until combined. Pour this cheesecake mixture evenly over the cooled brownie layer.
- Step 3: Wrap the springform pan with foil to prevent water from seeping in, then place it in a water bath. Bake at 325°F for 50–60 minutes, or until the center jiggles slightly when gently shaken. Turn off the oven and let the cheesecake cool inside for 1 hour. Afterward, refrigerate for at least 4 hours or overnight to set.
- Step 4: When ready to serve, drizzle the warmed hot fudge sauce over the cheesecake. Pipe or dollop whipped cream on top, then garnish with shaved chocolate and maraschino cherries. Slice and enjoy your indulgent sundae-inspired dessert!
Tips & Variations
- Use high-quality hot fudge sauce for the best flavor or make your own homemade fudge sauce for a personal touch.
- Swap maraschino cherries for fresh strawberries or raspberries to add a fresh, fruity note.
- Allow the cheesecake to come to room temperature for 10–15 minutes before serving to enhance its creamy texture.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, warm individual slices gently in the microwave for 10-15 seconds if you prefer a softer texture. Avoid leaving leftovers at room temperature for more than two hours to maintain freshness and safety.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dessert ahead of time?
Absolutely. This cheesecake actually tastes better after chilling overnight, as it allows the flavors to meld and the texture to set properly.
What can I use if I don’t have a springform pan?
A deep-dish pie pan can work as an alternative, but be careful when removing the dessert since it won’t have removable sides. You may need to serve it directly from the pan.
PrintHot Fudge Sundae Brownie Cheesecake Recipe
This Hot Fudge Sundae Brownie Cheesecake is a decadent, multi-layered dessert combining a fudgy brownie base with a creamy cheesecake topping, finished off with warm hot fudge sauce, whipped cream, shaved chocolate, and maraschino cherries. Perfect for celebrations or a luxurious treat, this recipe melds rich chocolate flavors with a smooth, velvety cheesecake for an indulgent finale to any meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 5 hours 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Layer
- 1 box (18.3 oz) brownie mix
Cheesecake Layer
- 3 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Toppings
- 1 cup hot fudge sauce, warmed
- 1 1/2 cups whipped cream
- Shaved chocolate, for garnish
- Maraschino cherries, for garnish
Instructions
- Prepare the Brownie Base: Preheat your oven to 350°F (175°C). Prepare the brownie mix according to the package instructions. Pour the batter into a greased 9-inch springform pan and bake for 20–22 minutes, or until set but still fudgy in the center. Remove from the oven and allow it to cool completely.
- Make the Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth consistency. Stir in the sour cream and vanilla extract until incorporated.
- Assemble and Bake: Pour the cheesecake mixture evenly over the cooled brownie base in the springform pan. Wrap the pan’s outside with aluminum foil to prevent water seepage and place it in a water bath (a larger baking dish filled halfway with hot water). Bake at 325°F (163°C) for 50–60 minutes, or until the center is set but still slightly jiggly. Once baked, turn off the oven and let the cheesecake cool inside for 1 hour for gradual cooling.
- Chill: After cooling in the oven, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely and develop flavor.
- Serve: When ready to serve, remove the cheesecake from the springform pan. Drizzle the warm hot fudge sauce over the top. Pipe or dollop the whipped cream on top, then garnish with shaved chocolate and maraschino cherries. Slice and enjoy this luscious dessert.
Notes
- Make sure the cream cheese is softened to avoid lumps in the cheesecake batter.
- Using a water bath ensures the cheesecake bakes evenly and prevents cracking.
- Allow the brownie base to cool completely before adding cheesecake layer to avoid mixing layers.
- Warm the hot fudge sauce slightly for easy drizzling.
- Chilling the cheesecake overnight enhances the flavor and texture.
Keywords: brownie cheesecake, hot fudge sundae, layered dessert, chocolate cheesecake, dessert recipe, party dessert
