Hot Fudge Sundae Brownie Cheesecake is the kind of dessert that makes everyone at the table go quiet for a second bite. It layers a rich, fudgy brownie base with a thick, creamy cheesecake and then finishes everything with warm hot fudge, whipped cream, and sundae‑style toppings. Each slice feels like a dressed‑up brownie sundae meets classic New York cheesecake—decadent, messy in the best way, and perfect for celebrations.
What makes this dessert so special is the contrast in textures. The brownie bottom is dense and chewy, the cheesecake layer is silky and tangy, and the glossy hot fudge on top adds a deep chocolate punch. A bit of crunch from nuts or sprinkles and a pop of cherry on top give it that full “ice cream parlor” vibe, even though everything is baked and chilled instead of scooped.
Ingredients for Hot Fudge Sundae Brownie Cheesecake
Brownie base
- 1/2 cup all‑purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
(If you prefer, you can swap this homemade base for a boxed brownie mix prepared with the ingredients on the package; bake it in a springform pan and let it cool slightly before adding cheesecake.)
Cheesecake layer
- 32 oz (4 packages) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream for extra creaminess
Hot fudge and sundae toppings
- 1/2 cup hot fudge sauce, warmed (store‑bought or homemade)
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Chopped nuts (walnuts or peanuts), sprinkles, and maraschino cherries for the full sundae effect
How I Make Hot Fudge Sundae Brownie Cheesecake
1. Prepare the pan and oven
I heat the oven to 325°F (163°C). Then I grease a 9‑inch springform pan and line the bottom with parchment to help the brownie layer release cleanly. I wrap the outside of the pan tightly with heavy‑duty foil so I can later bake the cheesecake in a water bath if I want fewer cracks.
2. Make and bake the brownie base
In a bowl, I whisk together the melted butter and sugar until smooth. I add the eggs and vanilla and whisk again. Then I sift in the cocoa powder, flour, baking powder, and salt, stirring just until a thick, fudgy batter forms. I spread the batter evenly in the prepared pan and bake for about 15–20 minutes, just until the top is set and a toothpick comes out with moist crumbs. I let the brownie cool slightly while I mix the cheesecake batter.
3. Mix the cheesecake layer
For the cheesecake, I beat the softened cream cheese and sugar with an electric mixer until completely smooth and fluffy, scraping down the bowl as needed. Then I add the eggs one at a time, mixing on low and just until each egg disappears before adding the next—this helps avoid too much air and reduces cracking. I mix in the vanilla and sour cream until the batter is silky and pourable.
4. Layer and bake
I pour the cheesecake batter gently over the slightly cooled brownie base in the springform pan. To help the cheesecake bake evenly, I place the wrapped pan in a large roasting pan and pour hot water around it, coming halfway up the sides of the springform (a simple water bath). Then I bake at 325°F for about 45–50 minutes, until the edges are set and the center is still a little jiggly when I nudge the pan. I turn off the oven, crack the door, and let the cheesecake sit inside for about an hour to cool slowly and minimize cracks.
Once it reaches room temperature, I remove the foil, cover the pan, and chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, so it firms up completely.
5. Add the hot fudge sundae finish
When the cheesecake is fully chilled, I run a thin knife around the inside edge of the pan and release the springform ring. For the whipped cream, I beat the cold heavy cream, powdered sugar, and vanilla together until soft‑to‑medium peaks form. I drizzle warm hot fudge sauce generously over the top of the cheesecake, letting some run down the sides for that sundae look. Then I pipe or dollop whipped cream around the edges, sprinkle on chopped nuts and colorful sprinkles, and finish with maraschino cherries on top.
Continue to the next page to reveal more tips and tricks