Hot Fudge Sundae Brownie Cheesecake is the kind of dessert that commands attention—rich, layered, nostalgic, and unapologetically decadent. Imagine a dense brownie base, a velvety cheesecake centre, rivers of hot fudge, and a crown of whipped cream and cherries. It’s everything you love about a classic sundae transformed into an elegant, sliceable masterpiece. When I first tested this recipe, I swapped the heavy cream in the fudge topping for coconut cream, and it worked beautifully, yielding a glossy finish with a subtle hint of coconut. This dessert is surprisingly achievable despite its dramatic presentation. Each component is straightforward, and the layers come together seamlessly with a bit of chilling time. Whether you’re preparing it for a birthday celebration, an impressive holiday spread, or simply craving a dessert that feels like an event, this cheesecake delivers indulgence at every level.
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Hot Fudge Sundae Brownie Cheesecake (An Indulgent, Show-Stopping Layered Dessert)
- Total Time: 5 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
A decadent layered dessert featuring a fudgy brownie base, creamy cheesecake center, and rich hot fudge sundae topping with whipped cream, nuts, and cherries.
Ingredients
- Brownie Layer:
- 1 box brownie mix (plus ingredients listed on the box)
- Cheesecake Layer:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- Topping:
- 1 cup hot fudge sauce
- 1 cup whipped cream
- 1/3 cup chopped peanuts or pecans
- Maraschino cherries for garnish
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Prepare the brownie batter according to the package instructions and pour it into the prepared pan. Bake for 20–25 minutes, or until just set but still slightly fudgy. Let cool slightly.
- In a mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition, then mix in vanilla and sour cream.
- Pour cheesecake batter over the partially baked brownie layer.
- Bake for 40–45 minutes, or until the cheesecake is set but slightly jiggly in the center.
- Cool completely, then refrigerate for at least 4 hours or overnight.
- Once chilled, warm the hot fudge sauce slightly and spread over the top of the cheesecake.
- Pipe or spoon whipped cream around the edges, sprinkle with chopped nuts, and top with cherries before serving.
Notes
- For cleaner slices, freeze the cheesecake for 30 minutes before cutting.
- Use homemade brownies instead of boxed mix for an even richer flavor.
- Drizzle caramel sauce on top for an extra sundae-inspired twist.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Why You’ll Love This Recipe
This dessert blends the best parts of brownies, cheesecake, and a hot fudge sundae. It slices cleanly, chills beautifully, and tastes even better the next day.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Brownie mix or homemade brownie batter
Forms the fudgy, sturdy base needed to support the cheesecake layer without becoming overly dense.
Cream cheese
Creates the creamy, tangy centre that balances the sweetness of the brownie and fudge layers.
Granulated sugar
Adds sweetness and helps the cheesecake layer remain smooth and silky.
Eggs
Bind the cheesecake batter and provide structure without heaviness.
Sour cream
Adds moisture and gentle tang, ensuring the cheesecake turns out velvety rather than dense.
Vanilla extract
Enhances the flavour of the cheesecake and connects the layers harmoniously.
Hot fudge sauce
Provides a glossy, luxurious topping reminiscent of a classic ice-cream sundae.
Whipped cream
Adds lightness and contrast to the dense layers beneath.
Cherries (maraschino or fresh)
Introduce a playful sundae element and a bright pop of colour.
Chocolate chips (optional)
Can be added to the brownie or cheesecake layer for extra decadence.
Directions
Begin by preparing the brownie layer. Mix your brownie batter according to the package or recipe instructions and pour it into a greased 9-inch springform pan. Bake at 350°F (175°C) for about 20 minutes—slightly underbaked is ideal, as it will continue cooking once the cheesecake is added. Allow the brownie layer to cool for 10–15 minutes.
Lower the oven temperature to 325°F (165°C). To make the cheesecake layer, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing just until incorporated. Blend in the sour cream and vanilla extract. Pour this mixture over the cooled brownie base, spreading it evenly.
Bake the assembled cheesecake for 45–50 minutes, until the outer edges are set and the centre has a slight wobble. Turn off the oven, crack the door, and allow the cheesecake to cool gradually—this helps prevent cracking. Once cooled, refrigerate for at least 4 hours or preferably overnight to let the layers firm up.
Before serving, warm the hot fudge sauce just enough to make it pourable, then spread or drizzle it generously over the top of the cheesecake. Pipe whipped cream around the edges and finish with cherries. Slice with a warm knife for clean edges.
Equipment needed :
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Serves 10–12
Prep time: 20 minutes
Bake time: 65–70 minutes total
Cooling time: 1 hour
Chill time: at least 4 hours
Total time: approximately 6 hours
Storage/reheating
Refrigerate leftover cheesecake in an airtight container for up to five days. For longer storage, freeze slices individually for up to two months; thaw in the refrigerator overnight before serving. This dessert does not require reheating—serve chilled for best texture and flavour.
Variations and Customizations
Salted Caramel Sundae Version
Replace the hot fudge with salted caramel sauce for a sweet-salty twist.
Peanut Butter Brownie Cheesecake
Add swirls of peanut butter to the brownie layer before baking.
Mint Chocolate Variation
Add a few drops of peppermint extract to the cheesecake batter for a refreshing contrast.
Oreo Sundae Cheesecake
Fold crushed Oreo cookies into the cheesecake layer and garnish with cookie crumbs.
Cherry-Chocolate Bliss
Stir chopped maraschino cherries into the cheesecake for a burst of colour and sweetness.
Gluten-Free Adaptation
Use a gluten-free brownie mix, ensuring all other ingredients are certified gluten-free.
White Chocolate Cheesecake Layer
Fold melted white chocolate into the cheesecake for added richness.
No-Fudge Version
Use a thick chocolate ganache instead of hot fudge for a more refined finish.
Mocha Espresso Twist
Add a teaspoon of instant espresso to the brownie layer for deeper chocolate notes.
Nutty Brownie Base
Fold chopped pecans or walnuts into the brownie batter for added texture.
FAQs
Can I use homemade brownies instead of boxed mix?
Yes, either version works beautifully as long as the brownie base remains slightly fudgy.
Why did my cheesecake crack?
Rapid temperature changes often cause cracking; allow gradual cooling in the oven.
Can I make this cheesecake ahead of time?
Absolutely; it improves in flavour after a night in the refrigerator.
Do I need a water bath?
Not for this recipe—the brownie base protects the cheesecake layer effectively.
Can I use low-fat cream cheese?
Full-fat yields the best texture; low-fat versions may result in a softer cheesecake.
Conclusion
Hot Fudge Sundae Brownie Cheesecake brings together the joy of a nostalgic ice-cream sundae and the sophistication of a layered cheesecake. With its fudgy brownie foundation, creamy centre, and glossy fudge topping, it provides rich contrast in every bite. Easy to prepare, visually striking, and endlessly customisable, it’s a dessert that transforms any occasion into a celebration.
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