Hot Fudge Sundae Brownie Cheesecake

Why You’ll Love This Recipe

I enjoy this recipe because it looks incredibly impressive while still being manageable when broken into layers. Each component brings something special, from deep chocolate flavor to smooth cheesecake and warm fudge on top. I also like how customizable it is, making it perfect for birthdays, holidays, or anytime I want a show-stopping dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownie base:
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

For the cheesecake layer:
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
1 tablespoon vanilla extract
1 tablespoon cornstarch

For the hot fudge topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons light corn syrup or honey
1 teaspoon vanilla extract

Optional sundae toppings:
Whipped cream
Maraschino cherries
Chocolate sprinkles
Chopped peanuts or walnuts

Directions

I begin by preheating the oven to 325°F (165°C). I line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

To make the brownie base, I melt the butter and let it cool slightly. I whisk in the sugar, then add the eggs one at a time, followed by the vanilla extract. I sift in the cocoa powder, flour, salt, and baking powder and mix just until combined. I spread the batter evenly into the prepared pan and bake for 18 to 22 minutes, until just set. I remove it from the oven and let it cool slightly.

For the cheesecake layer, I beat the cream cheese until smooth, then add the sugar and mix until creamy. I add the eggs one at a time on low speed, followed by the sour cream, vanilla extract, and cornstarch. I mix gently to avoid overworking the batter. I pour the filling over the brownie base and smooth the top.

I place the pan on a baking sheet and bake for 45 to 50 minutes, until the edges are set and the center still has a slight wobble. I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. I then bring it to room temperature before refrigerating for at least 4 to 6 hours or overnight.

To make the hot fudge sauce, I heat the heavy cream until steaming, then remove it from the heat and add the chocolate chips, butter, and corn syrup. I let it sit briefly before stirring until smooth, then mix in the vanilla extract. I let the sauce cool slightly.

Once the cheesecake is fully chilled, I remove it from the pan and pour the hot fudge over the top. I finish with whipped cream and classic sundae toppings as desired.

Servings and Timing

I get about 12 servings from this cheesecake.
Prep time is approximately 35 minutes.
Baking time is about 60 to 70 minutes.
Cooling time is 1 hour.
Chilling time is 4 to 6 hours.
Total time comes to roughly 7 to 8 hours, mostly hands-off.

Variations

I sometimes swirl peanut butter into the cheesecake layer for a peanut butter sundae version. When I want something different, I replace the hot fudge with caramel sauce. I’ve also added chocolate chips to the cheesecake batter or swapped the brownie base for an Oreo crust when I’m craving extra chocolate.

Storage/Reheating

I store this cheesecake covered in the refrigerator for up to 5 days. For longer storage, I freeze individual slices for up to 2 months and thaw them overnight in the refrigerator. I serve it chilled and don’t reheat it, since the texture is best when cold.

FAQs

Can I make this cheesecake ahead of time?

I usually make it a day in advance, and I find the flavor and texture improve after resting overnight.

How do I prevent cracks in the cheesecake?

I avoid overmixing, bake gently, and cool it slowly in the oven with the door cracked.

Why is the brownie base baked only partially?

I keep it slightly underbaked so it stays fudgy after baking again with the cheesecake layer.

How do I get clean slices?

I dip a sharp knife in hot water and wipe it clean between each cut.

Can I skip the sundae toppings?

I think they add fun and texture, but the cheesecake is still delicious with just the hot fudge topping.

Conclusion

I find this Hot Fudge Sundae Brownie Cheesecake to be the ultimate dessert for chocolate lovers. With its layered textures, rich flavors, and classic sundae finish, it’s a dessert that feels nostalgic, luxurious, and truly unforgettable every time I serve it.

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