Get ready to meet your new favorite dessert. This Hot Fudge Sundae Brownie Cheesecake is the ultimate sweet indulgence, combining three iconic treats into one unforgettable masterpiece. We start with a rich, fudgy brownie base, top it with a velvety smooth chocolate cheesecake, and finish it with all the classic sundae fixings. It’s a showstopper dessert perfect for celebrations, holidays, or any time you need a truly decadent escape. This recipe is designed to be straightforward, delivering a bakery-quality result right from your own kitchen.
Why This Hot Fudge Sundae Brownie Cheesecake is the Ultimate Dessert
You’re not just making a cheesecake; you’re creating an experience. This recipe stands out because it perfectly balances rich flavors and textures. The dense, chewy brownie provides the perfect foundation for the light and creamy cheesecake layer. The homemade hot fudge sauce ties everything together, creating a dessert that truly lives up to its name. It’s the kind of treat that has everyone asking for the recipe.
The Three Perfect Layers of This Cheesecake
The magic of this dessert lies in its distinct, yet harmonious, layers. Each component is delicious on its own but creates something truly special when combined.
Fudgy Brownie Base
We skip the dry, cakey brownies and go straight for a deeply chocolatey, fudgy foundation. This layer is baked first to create a sturdy, delicious crust that complements the creamy filling perfectly.
Creamy Chocolate Cheesecake Filling
The star of the show is the cheesecake layer. It’s a smooth, rich, and creamy chocolate cheesecake that’s baked to perfection. We use a water bath method to ensure it comes out flawless and crack-free every single time.
Rich Homemade Hot Fudge & Sundae Toppings
What’s a sundae without the toppings? A simple, homemade hot fudge sauce takes this dessert over the top. When you’re ready to serve, drizzle it over the cheesecake and add whipped cream, chopped nuts, and a cherry for the full sundae experience.
Key Ingredients You’ll Need
While the list might look long, many of these are pantry staples. Here’s what you’ll need for each component.
- For the Brownie Base: Unsalted butter, granulated sugar, large eggs, all-purpose flour, unsweetened cocoa powder, and a pinch of salt.
- For the Cheesecake Filling: Full-fat cream cheese (the block kind, not the spread), granulated sugar, large eggs, sour cream, heavy cream, and semi-sweet chocolate.
- For the Hot Fudge & Toppings: Heavy cream, semi-sweet chocolate chips, light corn syrup, whipped cream, chopped peanuts or walnuts, and maraschino cherries.
For a different kind of fruity and creamy dessert, you might also love our Apple Grape Salad.
Step-by-Step Instructions for Hot Fudge Sundae Brownie Cheesecake
Follow these steps carefully for a perfect result. The key is patience, especially during the cooling process!
Making the Brownie Base
- Prep Your Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Melt & Mix: In a saucepan, melt the butter. Remove from heat and stir in the sugar until combined. Whisk in the eggs one at a time.
- Add Dry Ingredients: Fold in the flour, cocoa powder, and salt until just combined. Do not overmix.
- Bake: Spread the batter evenly in the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let it cool completely.
Preparing the Cheesecake Filling
- Melt Chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate in 30-second intervals, stirring until smooth. Let it cool slightly.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Be sure to scrape down the sides of the bowl.
- Add Liquids & Eggs: Mix in the sour cream and heavy cream. Add the eggs one at a time, mixing on low speed until just combined after each addition.
- Combine: Gently stir in the melted and cooled chocolate until the filling is uniform in color.
Assembling and Baking
- Assemble: Pour the cheesecake filling over the cooled brownie base in the springform pan.
- Prepare Water Bath: Wrap the outside of the pan with two layers of heavy-duty aluminum foil. Place it in a large roasting pan and fill the roasting pan with about 1 inch of hot water.
- Bake: Bake at 325°F (160°C) for 60-70 minutes. The edges should be set, but the center will have a slight wobble.
- Cool Slowly: Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour. This is a crucial step to prevent cracking.
- Chill: Remove the cheesecake from the water bath and the foil. Let it cool completely at room temperature, then cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
If you’re looking for another comforting baked dish, try this classic Tater Tot Casserole.
Pro-Tips for a Perfect Crack-Free Cheesecake
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature to prevent lumps and ensure a smooth filling.
- Don’t Overmix: Overmixing, especially after adding the eggs, incorporates too much air, which can cause the cheesecake to rise too quickly and then crack as it cools.
- Use a Water Bath: The steam from the water bath creates a humid environment in the oven, which helps the cheesecake bake gently and evenly, preventing cracks.
- Cool It Slowly: The gradual cooling process—first in the turned-off oven, then on the counter—is the most important step for a perfect, crack-free top.
Storing and Freezing Your Cheesecake
To store, cover the cheesecake tightly with plastic wrap or in an airtight container and refrigerate for up to 5 days. For freezing, you can freeze the whole cheesecake or individual slices. Wrap them tightly in plastic wrap and then foil. It will keep in the freezer for up to 2 months. Thaw in the refrigerator before serving.
Frequently Asked Questions
Absolutely! This cheesecake is perfect for making ahead. It needs to chill for at least 6 hours, but it’s even better if left to chill overnight. You can make it up to 2 days before you plan to serve it. Just wait to add the sundae toppings until just before serving.
Yes, you can use a boxed brownie mix for a 9×9 inch pan. Prepare the batter according to the package directions and bake it in the springform pan for the time specified. Let it cool completely before adding the cheesecake filling.
A springform pan is highly recommended because the removable sides make it easy to get the cheesecake out without damaging it. If you don’t have one, you could try a 9-inch round cake pan that is at least 3 inches deep, but you will need to line it with parchment paper with long overhangs to lift it out.
The best way to prevent cracks is to use room temperature ingredients, avoid overmixing the batter once eggs are added, use a water bath during baking, and allow the cheesecake to cool down very slowly in the oven with the door cracked.
Store any leftover cheesecake covered in the refrigerator. It will stay fresh for up to 5 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.
More Decadent Desserts to Try
If you enjoyed this recipe, you’ll love exploring more of our dessert creations. For a different take on cheesecake, give these Brownie Bottom Mini Cheesecakes a try. Or, for a quick and easy treat, you can’t go wrong with Pecan Pie Dump Cake.
Enjoy Your Masterpiece!
This Hot Fudge Sundae Brownie Cheesecake is more than just a dessert; it’s a celebration in a pan. We know you’ll love making it as much as you love eating it. If you try this recipe, please leave a comment below or share a photo of your creation with us on Pinterest!
Hot Fudge Sundae Brownie Cheesecake Recipe
Hot Fudge Sundae Brownie Cheesecake: The Ultimate Guide
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In a saucepan, melt butter. Remove from heat and stir in sugar. Whisk in eggs one at a time.
- Fold in flour, cocoa powder, and salt until just combined.
- Spread batter in the prepared pan and bake for 20-25 minutes. Let it cool completely.
- Reduce oven temperature to 325°F (160°C). Melt the semi-sweet chocolate and let it cool slightly.
- Beat softened cream cheese and sugar until smooth. Mix in sour cream and heavy cream.
- Add eggs one at a time on low speed. Stir in the melted chocolate.
- Pour filling over the cooled brownie base. Wrap the pan in foil and place it in a large roasting pan.
- Add hot water to the roasting pan to create a water bath. Bake for 60-70 minutes.
- Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour. Then cool completely at room temperature.
- Chill in the refrigerator for at least 6 hours or overnight.
- In a small saucepan, heat the heavy cream until it simmers. Pour it over the chocolate chips in a heatproof bowl. Let it sit for 5 minutes, then stir until smooth. Stir in the corn syrup.
- To serve, slice the cheesecake and drizzle with warm hot fudge sauce. Top with whipped cream, nuts, and a cherry.
Notes
Do not skip the slow cooling process; it's the key to a crack-free cheesecake.
The hot fudge sauce can be made ahead and stored in the fridge. Reheat gently before serving.
