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A detailed view of the brownie bottom cheesecake, showing the rich, fudgy brownie crust and the creamy cheesecake layer before toppings are added.

Hot Fudge Sundae Brownie Cheesecake: The Ultimate Guide

The ultimate dessert experience! This Hot Fudge Sundae Brownie Cheesecake features a rich brownie base, creamy cheesecake filling, and is smothered in a decadent homemade hot fudge sauce for a truly show-stopping treat.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Base
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 tsp salt
For the Cheesecake Filling
  • 24 oz full-fat block cream cheese softened
  • 1 cup granulated sugar
  • 1 cup sour cream at room temperature
  • 1 tsp vanilla extract
  • 3 large eggs at room temperature
For the Hot Fudge Sauce & Toppings
  • 1/2 cup heavy cream
  • 1/4 cup light corn syrup
  • 1/4 cup packed brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 oz dark chocolate chopped
  • 2 tbsp unsalted butter
  • 1/2 tsp vanilla extract
  • Whipped cream, chopped nuts, and maraschino cherries for serving

Equipment

  • 1 9-inch springform pan
  • 1 Electric Mixer
  • 1 Medium Saucepan

Method
 

Prepare the Brownie Base
  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. In a saucepan, melt the butter. Remove from heat and stir in the sugar, eggs, and vanilla until well combined.
  3. In a separate bowl, whisk together flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
  4. 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.
Make the Cheesecake
  1. Reduce oven temperature to 325°F (165°C).
  2. 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.
  3. Add eggs one at a time, mixing on low speed until just incorporated. Pour the filling over the cooled brownie base.
  4. 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.
  5. Remove from oven and cool to room temperature. Refrigerate for at least 6 hours or overnight.
Prepare the Hot Fudge and Serve
  1. In a medium saucepan, combine heavy cream, corn syrup, and brown sugar. Bring to a boil, then simmer for 5 minutes.
  2. Remove from heat and whisk in cocoa powder, dark chocolate, butter, and vanilla until smooth.
  3. To serve, top a slice of chilled cheesecake with warm hot fudge sauce, whipped cream, chopped nuts, and a maraschino cherry.

Notes

For best results, ensure all dairy ingredients and eggs are at room temperature before you begin.
Do not overmix the cheesecake filling once the eggs are added to prevent cracking.
Chilling the cheesecake overnight provides the best texture and flavor.