If you’re a fan of rich, chocolatey, and indulgent desserts, this Hot Fudge Sundae Brownie Cheesecake is a dream come true! With a fudgy brownie base, a luscious cheesecake layer, and a decadent hot fudge topping, this dessert is pure chocolate bliss.
Whether you’re craving hot fudge desserts, Hershey’s cheesecake, or the best desserts ever, this showstopping treat is perfect for celebrations, special occasions, or simply satisfying your chocolate cravings!
Why You’ll Love This Recipe
- Decadent layers – A brownie base, creamy cheesecake, and hot fudge topping all in one bite!
- Perfect for chocolate lovers – Inspired by a classic hot fudge sundae in cheesecake form.
- Show-stopping dessert – Ideal for birthdays, holidays, or any chocolate craving.
- Make-ahead friendly – Can be prepared a day in advance for easy entertaining.
Ingredients Needed
For the Brownie Base:
- ½ cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (60g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- ¼ teaspoon salt
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) heavy cream
For the Hot Fudge Topping:
- ½ cup (120ml) heavy cream
- 1 cup (170g) semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For Garnish:
- Whipped cream
- Chopped nuts (optional)
- Maraschino cherries
Kitchen Equipment Required
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
- Whisk
- Spatula
- Saucepan
Step-by-Step Instructions
Step 1: Prepare the Brownie Base
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, whisk together melted butter and sugar until smooth.
- Add the eggs and vanilla extract, mixing well.
- Sift in the flour, cocoa powder, and salt, stirring until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 15-18 minutes, or until a toothpick comes out with moist crumbs. Let cool slightly.
Step 2: Make the Cheesecake Layer
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing until fully incorporated.
- Stir in vanilla extract and heavy cream until smooth.
- Pour the cheesecake mixture over the slightly cooled brownie base.
Step 3: Bake & Cool
- Lower the oven temperature to 325°F (163°C).
- Bake for 35-40 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour.
- Transfer to the fridge and chill for at least 4 hours or overnight.
Step 4: Make the Hot Fudge Topping
- In a saucepan over medium heat, warm the heavy cream until hot but not boiling.
- Remove from heat and stir in chocolate chips and butter, mixing until smooth.
- Add vanilla extract and let cool slightly before pouring over the cheesecake.
Step 5: Assemble & Serve
- Once the cheesecake is fully chilled, pour the warm hot fudge over the top.
- Garnish with whipped cream, chopped nuts, and a maraschino cherry for the ultimate sundae effect.
- Slice and enjoy this decadent hot fudge brownie cheesecake!
Tips for the Best Hot Fudge Sundae Brownie Cheesecake
- Use room temperature ingredients – This ensures a smooth and creamy cheesecake.
- Don’t overbake – The center should have a slight jiggle when done.
- Chill for at least 4 hours – This allows the cheesecake to fully set.
- For extra crunch – Sprinkle chopped nuts or crushed cookies on top!
Recipe Variations
- Buckeye Brownie Cheesecake – Add peanut butter to the cheesecake layer for a Buckeye-inspired twist.
- Salted Caramel Brownie Cheesecake – Drizzle caramel sauce over the hot fudge for a sweet-salty combo.
- Oreo Hot Fudge Cheesecake – Add crushed Oreos to the brownie base for extra chocolate crunch!
Serving Suggestions
This hot fudge dessert pairs perfectly with:
- A scoop of vanilla ice cream for extra indulgence.
- Espresso or coffee to balance the sweetness.
- Fresh raspberries or strawberries for a fruity contrast.
How to Store & Freeze
- Refrigerate: Store covered in the fridge for up to 5 days.
- Freeze: Wrap slices tightly and freeze for up to 3 months. Thaw overnight before serving.
- Reheat fudge topping: Warm slightly before drizzling for the best texture.
Common Mistakes to Avoid
- Overmixing the cheesecake batter – Can lead to cracks. Mix just until smooth.
- Skipping the chilling step – The cheesecake must chill fully to set properly.
- Not greasing the pan – A lightly greased pan prevents sticking.
FAQ Section
Can I use a boxed brownie mix?
Yes! Prepare the batter as directed and bake as the brownie base.
What if I don’t have a springform pan?
Use a 9-inch deep-dish cake pan, but line it with parchment paper for easy removal.
Can I make this ahead of time?
Absolutely! This cheesecake is best made a day in advance.
What’s the best way to slice it cleanly?
Dip a knife in warm water, wipe it clean, and slice for perfect edges.
Conclusion & Call to Action
This Hot Fudge Sundae Brownie Cheesecake is the ultimate dessert for chocolate lovers! With a rich brownie base, creamy cheesecake, and indulgent fudge topping, it’s perfect for special occasions, holidays, or simply treating yourself.
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Hot Fudge Sundae Brownie Cheesecake : The Ultimate Dessert!
If you’re a fan of rich, chocolatey, and indulgent desserts, this Hot Fudge Sundae Brownie Cheesecake is a dream come true!
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
- Whisk
- Spatula
- Saucepan
For the Brownie Base:
- ½ cup 115g unsalted butter, melted
- 1 cup 200g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup 60g all-purpose flour
- ¼ cup 25g unsweetened cocoa powder
- ¼ teaspoon salt
For the Cheesecake Layer:
- 16 oz 450g cream cheese, softened
- ½ cup 100g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup 120ml heavy cream
For the Hot Fudge Topping:
- ½ cup 120ml heavy cream
- 1 cup 170g semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For Garnish:
- Whipped cream
- Chopped nuts (optional)
- Maraschino cherries
- Step 1: Prepare the Brownie Base
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, whisk together melted butter and sugar until smooth.
- Add the eggs and vanilla extract, mixing well.
- Sift in the flour, cocoa powder, and salt, stirring until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 15-18 minutes, or until a toothpick comes out with moist crumbs. Let cool slightly.
- Step 2: Make the Cheesecake Layer
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing until fully incorporated.
- Stir in vanilla extract and heavy cream until smooth.
- Pour the cheesecake mixture over the slightly cooled brownie base.
- Step 3: Bake & Cool
- Lower the oven temperature to 325°F (163°C).
- Bake for 35-40 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour.
- Transfer to the fridge and chill for at least 4 hours or overnight.
- Step 4: Make the Hot Fudge Topping
- In a saucepan over medium heat, warm the heavy cream until hot but not boiling.
- Remove from heat and stir in chocolate chips and butter, mixing until smooth.
- Add vanilla extract and let cool slightly before pouring over the cheesecake.
- Step 5: Assemble & Serve
- Once the cheesecake is fully chilled, pour the warm hot fudge over the top.
- Garnish with whipped cream, chopped nuts, and a maraschino cherry for the ultimate sundae effect.
- Slice and enjoy this decadent hot fudge brownie cheesecake!
Use room temperature ingredients – This ensures a smooth and creamy cheesecake.
Don’t overbake – The center should have a slight jiggle when done.
Chill for at least 4 hours – This allows the cheesecake to fully set.