Welcome to the dessert you’ve been dreaming of. This Hot Fudge Sundae Brownie Cheesecake is the ultimate dessert experience, combining a rich, fudgy brownie base with a creamy, classic cheesecake, all smothered in a decadent homemade hot fudge sauce. If you’re looking to create a show-stopping dessert that will have everyone asking for the recipe, you’ve come to the right place. We’re breaking down every layer to ensure your final creation is nothing short of perfection.
Why This Hot Fudge Sundae Brownie Cheesecake is the Ultimate Dessert
This isn’t just another cheesecake recipe; it’s a masterpiece of textures and flavors. You’ll love the dense, chewy brownie crust that provides the perfect chocolatey foundation. Above that sits a velvety smooth, rich cheesecake layer baked to perfection. The star of the show is the homemade hot fudge, which cascades over the slice, pooling around the classic sundae toppings of whipped cream, nuts, and a bright red cherry. It’s pure indulgence in every single bite.
Understanding the Layers of Decadence
The magic of this dessert lies in its distinct, yet harmonious, layers. Each component is designed to complement the others, creating a perfect symphony of flavor and texture.
The Fudgy Brownie Base
We start with a brownie layer that’s intensely chocolatey and fudgy, not cakey. This creates a stable and delicious crust that stands up to the creamy cheesecake filling. It’s a far more decadent choice than a simple graham cracker crust.
The Creamy Cheesecake Filling
Our cheesecake filling is pure, classic, and tangy. Made with full-fat cream cheese, it has a rich flavor and an incredibly smooth texture that melts in your mouth. This provides a perfect contrast to the deep chocolate flavors.
The Rich Hot Fudge Topping
Forget the store-bought jar. Our homemade hot fudge sauce is liquid gold. It’s thick, glossy, and has a deep chocolate flavor that isn’t overly sweet. It’s the essential element that transforms this dessert into a true Hot Fudge Sundae Brownie Cheesecake.
The Classic Sundae Finish
What’s a sundae without the toppings? A generous dollop of whipped cream, a sprinkle of chopped peanuts or walnuts, and of course, a maraschino cherry on top, make this dessert a true nostalgic delight.
Ingredients You’ll Need
This recipe uses simple, high-quality ingredients to achieve its spectacular results. You likely have many of them in your pantry already. We’ll break down the list by component to keep things organized.
| Component | Ingredients |
|---|---|
| For the Brownie Base | Unsalted butter, granulated sugar, large eggs, vanilla extract, all-purpose flour, unsweetened cocoa powder, salt. |
| For the Cheesecake Filling | Full-fat block cream cheese, granulated sugar, sour cream, vanilla extract, large eggs. |
| For the Hot Fudge Sauce | Heavy cream, corn syrup, brown sugar, unsweetened cocoa powder, dark chocolate, butter, vanilla extract. |
| For the Sundae Toppings | Whipped cream, chopped peanuts or walnuts, maraschino cherries. |
How to Make Hot Fudge Sundae Brownie Cheesecake (Step-by-Step)
Follow these detailed steps to create your dessert masterpiece. We’ll guide you through each layer, ensuring a flawless result. For a different take on a brownie-based dessert, you might also enjoy these Brownie Bottom Mini Cheesecakes.
Step 1: Prepare and Bake the Brownie Base
First, preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. In a saucepan, melt the butter. Remove from heat and stir in the sugar, eggs, and vanilla. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients until just combined. Pour the batter into the prepared pan and bake for 20-25 minutes. Let it cool completely.
Step 2: Make the Cheesecake Filling
In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually beat in the sugar until fully incorporated. Mix in the sour cream and vanilla. Finally, add the eggs one at a time, mixing on low speed until just combined. Do not overmix. Pour this glorious filling over the cooled brownie crust.
Step 3: Bake the Cheesecake
Bake the cheesecake at 325°F (165°C) for 55-65 minutes. The center should be almost set but still have a slight wobble. Turn off the oven and let the cheesecake cool in the oven with the door cracked for one hour. This helps prevent cracking. Then, remove it from the oven and let it cool completely on a wire rack before refrigerating for at least 6 hours, or preferably overnight.
Step 4: Whip Up the Homemade Hot Fudge
While the cheesecake chills, prepare the hot fudge sauce. In a medium saucepan, combine the heavy cream, corn syrup, and brown sugar. Bring to a boil over medium heat, then reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat and whisk in the cocoa powder, chopped dark chocolate, butter, and vanilla until the sauce is smooth and glossy. If you love decadent sauces, our chocolate cake filling (coming soon) is another must-try.
Step 5: Assemble Your Sundae Masterpiece
Once the cheesecake is fully chilled, run a knife around the edge and carefully release the springform pan collar. To serve, slice the cheesecake and place it on a plate. Gently warm the hot fudge sauce and pour a generous amount over the slice. Top with a swirl of whipped cream, a sprinkle of chopped nuts, and a cherry. Serve immediately and enjoy the rave reviews!
Pro Tips for Cheesecake Perfection
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature to achieve a lump-free, smooth filling.
- Don’t Overmix: Overmixing the filling, especially after adding the eggs, incorporates too much air, which can cause the cheesecake to crack as it bakes.
- Water Bath (Optional but Recommended): For extra insurance against cracks, you can bake your cheesecake in a water bath. Wrap the outside of your springform pan in a few layers of heavy-duty aluminum foil and place it in a larger roasting pan. Fill the roasting pan with about an inch of hot water before baking.
- Chill Thoroughly: Do not rush the chilling process. A long, slow chill in the refrigerator is crucial for the cheesecake to set properly and for the flavors to meld. If you’re a fan of unique cheesecake flavors, these Salted Caramel Pretzel Cheesecake Balls are a fun treat.
Storing Your Cheesecake
You can store the cheesecake, before adding toppings, in the refrigerator for up to 5 days. Keep it covered tightly with plastic wrap or in an airtight container. The hot fudge sauce can be stored separately in an airtight container in the refrigerator for up to two weeks. Reheat it gently before serving.
Frequently Asked Questions
Absolutely! This dessert is perfect for making ahead. The cheesecake needs to chill for at least 6 hours but is even better if left to set overnight in the refrigerator. You can make it up to 2 days in advance.
You can, but the homemade hot fudge sauce in this recipe is truly special and elevates the dessert. It’s easy to make and has a much richer flavor than most store-bought options.
To prevent cracks, make sure your cream cheese, eggs, and sour cream are at room temperature. Do not overmix the batter once eggs are added. For best results, let the cheesecake cool slowly in the turned-off oven with the door cracked for one hour.
Store the cheesecake covered in the refrigerator for up to 5 days. It’s best to store the hot fudge sauce and other toppings separately and add them just before serving.
We recommend using a high-quality unsweetened cocoa powder for the brownie base to achieve a deep, rich chocolate flavor that complements the sweetness of the other layers.
The Perfect End to Any Meal
This Hot Fudge Sundae Brownie Cheesecake is more than just a dessert; it’s a celebration. It’s the perfect finale for a special dinner, a birthday, or any occasion that calls for something truly spectacular. We hope you love making and sharing this recipe as much as we do. If you create this masterpiece, we’d love to see it! Share your photos and tag us on Pinterest.
Hot Fudge Sundae Brownie Cheesecake Recipe
Hot Fudge Sundae Brownie Cheesecake: The Ultimate Guide
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a saucepan, melt the butter. Remove from heat and stir in the sugar, eggs, and vanilla until well combined.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour batter into the prepared pan, spread evenly, and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely.
- Reduce oven temperature to 325°F (165°C).
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Beat in the sugar, then the sour cream and vanilla.
- Add eggs one at a time, mixing on low speed until just incorporated. Pour the filling over the cooled brownie base.
- Bake for 55-65 minutes, until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from oven and cool to room temperature. Refrigerate for at least 6 hours or overnight.
- In a medium saucepan, combine heavy cream, corn syrup, and brown sugar. Bring to a boil, then simmer for 5 minutes.
- Remove from heat and whisk in cocoa powder, dark chocolate, butter, and vanilla until smooth.
- To serve, top a slice of chilled cheesecake with warm hot fudge sauce, whipped cream, chopped nuts, and a maraschino cherry.
Notes
Do not overmix the cheesecake filling once the eggs are added to prevent cracking.
Chilling the cheesecake overnight provides the best texture and flavor.
