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Hot Fudge Sundae Brownie Cheesecake

Hot Fudge Sundae Brownie Cheesecake You'll Crave Every Bite

This Hot Fudge Sundae Brownie Cheesecake boasts layers of fudgy brownies and creamy cheesecake—a crowd-pleasing dessert that combines nostalgia with indulgence.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 6 hours
Total Time 7 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1/2 cup Unsalted Butter, melted Can use salted butter but decrease added salt.
  • 1 cup Granulated Sugar No substitutions recommended for best results.
  • 1/2 cup Dutch-Processed Cocoa Powder Regular cocoa powder might alter flavor slightly.
  • 2 large Eggs Room temperature ensures better mixing.
  • 1/2 cup All-Purpose Flour Can substitute with gluten-free flour for a gluten-free version.
For the Cheesecake Layer
  • 24 oz Cream Cheese, full-fat, softened Avoid low-fat alternatives for best texture.
  • 1 cup Sour Cream, full-fat Can substitute with Greek yogurt if desired.
  • 1 cup Granulated Sugar No substitutions recommended for best results.
  • 1 tbsp Vanilla Extract Use pure vanilla for the best flavor.
  • 3 large Eggs Mix in eggs one at a time for a smooth batter.
For the Fudge Sauce
  • 4 oz Dark Chocolate, chopped, 60% cacao Milk chocolate can be used for a sweeter sauce.
  • 1/2 cup Heavy Cream No substitutions recommended.
  • 1/4 cup Light Corn Syrup Can substitute with maple syrup for a different flavor.
For Topping
  • 1/4 cup Roasted Peanuts, finely chopped Can swap for other nuts if allergies are a concern.
  • 12 Maraschino Cherries, with stems No substitutions; keeps the classic sundae aesthetic.
  • to taste Whipped Cream Use cold heavy cream for best results.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • medium saucepan
  • whisk

Method
 

Prepare Brownie Base
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. In a mixing bowl, whisk together melted unsalted butter, granulated sugar, and Dutch-processed cocoa powder until smooth and shiny. Stir in eggs and vanilla extract, then fold in all-purpose flour until just combined. Spread this brownie batter in the prepared pan and bake for 15-18 minutes.
Make Cheesecake Layer
  1. Once the brownie base has cooled slightly, reduce the oven temperature to 325°F (160°C). Beat cream cheese with granulated sugar until creamy and smooth. Add sour cream and vanilla extract, mixing well. Incorporate eggs one at a time on low speed. Pour cheesecake batter over the brownie base, wrap the pan with aluminum foil, and place in a larger roasting pan with hot water. Bake for 50-60 minutes.
Prepare Fudge Sauce
  1. In a medium saucepan, combine heavy cream, light corn syrup, and chopped dark chocolate over medium heat. Stir until melted and smooth, about 5-7 minutes. Let the sauce cool slightly.
Chill and Finish
  1. Turn off the oven and crack the door slightly, letting the cheesecake cool for about 1 hour. Refrigerate for at least 6 hours or overnight. When ready to serve, whip heavy cream with powdered sugar until stiff peaks form. Pipe or dollop the topping onto the cheesecake, and drizzle fudge sauce over the top.
Add Final Touches
  1. Garnish with finely chopped roasted peanuts and place maraschino cherries on top.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Ensure all dairy ingredients are at room temperature for a smooth batter. Avoid overmixing eggs to prevent cracks and use a water bath for a creamy texture.

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