Hot Fudge Sundae Brownie Cheesecake Recipe
Indulge in the rich and decadent Hot Fudge Sundae Brownie Cheesecake, a luscious dessert combining a fudgy brownie base topped with creamy cheesecake and a warm, glossy hot fudge topping. Finished with whipped cream, chocolate chunks, and maraschino cherries, this crowd-pleaser is perfect for any special occasion or sweet craving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 5 hours 25 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Base
- 1 box brownie mix
- 2 tablespoons butter (for brownie mix if substituting oil)
Cheesecake Layer
- 16 ounces cream cheese (softened)
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Hot Fudge Topping
- 0.5 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Garnish
- 1 cup whipped cream
- 0.25 cup chocolate chunks or shavings
- 12 maraschino cherries
Instructions
- Preheat and Prepare Pan. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan to ensure easy removal of the dessert after baking.
- Make Brownie Base. Prepare the brownie mix according to package instructions, substituting butter for oil for a richer flavor. Pour the batter into the prepared pan and bake for 22-25 minutes until set. Allow it to cool completely before adding the cheesecake layer.
- Prepare Cheesecake Layer. In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract thoroughly. Pour this mixture gently over the cooled brownie base and spread it evenly.
- Bake Cheesecake Layer. Lower the oven temperature to 325°F (163°C). Bake the cheesecake layer for 35-38 minutes until the center is set and no longer jiggly. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Prepare Hot Fudge Topping. In a saucepan, heat the heavy cream until it reaches a simmer. Remove from heat and stir in the semi-sweet chocolate chips until completely melted and smooth. Add butter and vanilla extract, stirring until the fudge is glossy and well combined. Let it cool slightly before topping.
- Assemble the Dessert. Pour the warm fudge sauce evenly over the chilled cheesecake. Spread gently to cover the surface.
- Garnish. Pipe whipped cream decoratively on top, and sprinkle with chocolate chunks or shavings. Place maraschino cherries evenly over the whipped cream as a final touch.
- Serve. For clean slices, warm a knife slightly before cutting. Serve chilled and enjoy this decadent treat.
Notes
- Ensure the brownie base is completely cooled before adding the cheesecake layer to avoid mixing layers.
- Use a springform pan for easy removal without damaging the dessert.
- Warming the knife before slicing helps achieve clean cuts.
- For an extra decadent touch, serve with a scoop of vanilla ice cream.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: brownie cheesecake, hot fudge sundae, dessert, chocolate cheesecake, fudge topping, whipped cream dessert
