I love how this dessert blends textures and flavors perfectly—the chewy brownie bottom, smooth and tangy cheesecake center, and rich chocolate topping create an indulgent bite every time. It’s ideal for special occasions, birthdays, or anytime I want to impress. It looks fancy, but it’s straightforward to make with simple ingredients and a little patience.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I preheat the oven to 350°F and line a 9-inch springform pan with parchment paper.
I mix the brownie batter according to package directions, adding espresso powder for deeper flavor.
I spread the batter evenly in the pan and bake for 20–25 minutes until mostly set but still a little soft in the center.
I let it cool slightly while I prepare the cheesecake layer.
2. Make the Cheesecake Filling
In a large bowl, I beat the cream cheese until smooth.
I add the sugar and mix until fully combined.
I add the eggs one at a time, beating well and scraping the bowl.
I blend in sour cream, vanilla, and flour, then pour the mixture over the slightly cooled brownie layer.
3. Bake the Cheesecake
I reduce the oven to 325°F.
I place the springform pan inside a larger roasting pan and pour hot water around it to create a water bath.
I bake for 55–65 minutes until the edges are set but the center is still slightly jiggly.
I turn off the oven, crack the door, and let the cheesecake rest for 1 hour.
Then I let it cool completely and refrigerate for 4–6 hours or overnight.
4. Add the Hot Fudge Topping
I warm the fudge sauce until just pourable and spread it evenly over the chilled cheesecake.
I refrigerate for another 20 minutes so the topping can set.
5. Garnish and Serve
I pipe or spoon whipped cream along the top edge.
I sprinkle over nuts and sprinkles, then top each whipped cream swirl with a maraschino cherry.
Just before serving, I drizzle extra hot fudge over the top.
Servings and Timing
Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes (plus chilling time)
Variations
Caramel Twist: I drizzle caramel along with fudge for a sweet contrast.
Nut-Free: I skip the nuts or use crushed cookies for crunch.
Mint Chocolate: I add peppermint extract to the brownie base and top with crushed mint candies.
Cookie Base: I use crushed Oreos with melted butter instead of brownies for a no-bake base.
Fruit Garnish: I swap sprinkles for fresh berries for a fruitier version.
Storage/Reheating
I store the cheesecake in the fridge, tightly covered, for up to 5 days. For clean slices, I use a hot knife and wipe between each cut. If I want to freeze it, I do so without whipped cream or garnishes—just wrap tightly and freeze for up to 1 month. I thaw overnight in the fridge before serving.
FAQs
Can I make this ahead of time?
Yes! I usually make it a day before serving. It needs time to chill, and the flavors get even better overnight.
Can I use homemade brownie batter?
Absolutely. I sometimes make brownies from scratch for an extra rich base—it works just as well.
How do I prevent cheesecake from cracking?
Using a water bath and letting the cheesecake cool slowly in the oven helps prevent cracks. I also avoid overmixing the batter.
Can I use jarred fudge sauce?
Yes, store-bought fudge works great, or I can make my own if I have time. I just make sure it’s thick and rich.
Do I need a springform pan?
It’s the easiest way to get the cheesecake out cleanly, but I can also use a deep cake pan with parchment and carefully lift it out.
Conclusion
This Heavenly Hot Fudge Sundae Brownie is the kind of dessert that gets people talking. It’s rich, layered, and indulgent, combining everything I love about brownies, cheesecake, and sundaes into one amazing treat. Whether I’m serving it for a birthday, a holiday, or just because—I know it’ll be a hit every time.
This indulgent layered dessert features a fudgy brownie base, creamy cheesecake center, and rich hot fudge topping—just like a hot fudge sundae in every bite.
