If you’re looking for the ultimate show-stopping dessert that combines everything people love — brownies, cheesecake, and hot fudge sundaes — this Heavenly Hot Fudge Sundae Brownie Cheesecake is exactly what you need. This dessert is rich, creamy, chocolatey, and completely irresistible. It’s the kind of cake that makes everyone stop talking when you bring it to the table.
This recipe is built in beautiful layers: a fudgy brownie base, a smooth and creamy cheesecake filling, a generous hot fudge layer, and finally all the classic sundae toppings like whipped cream, sprinkles, nuts, and cherries. Each bite gives you multiple textures and flavors — dense brownie, silky cheesecake, warm chocolate, and light toppings — all in one perfect slice.
It’s an ideal dessert for birthdays, special occasions, family gatherings, or anytime you want to impress guests with something truly indulgent.
Why You’ll Love This Dessert
This cheesecake is not just a regular chocolate dessert. It’s a full dessert experience:
- You get the richness of brownies and the creaminess of cheesecake in one cake.
- The hot fudge layer adds a deep, intense chocolate flavor.
- The sundae toppings make it fun, nostalgic, and visually stunning.
- It slices beautifully and looks amazing on any dessert table.
- You can prepare it in advance, which makes it perfect for events.
Even people who usually choose between brownies or cheesecake won’t have to choose anymore — this recipe gives them both.
Ingredients
Brownie Base:
- 1 box brownie mix (18 oz)
- Ingredients listed on box (eggs, oil, water)
- ½ tsp espresso powder (optional, enhances flavor)
Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 eggs, room temperature
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
Hot Fudge Layer:
- 1 cup hot fudge sauce
- ½ cup chocolate chips (optional)
Sundae Garnish:
- Whipped cream
- Sprinkles
- Chopped nuts
- Maraschino cherries
- Extra hot fudge for drizzling
Instructions
Step 1: Prepare the Brownie Base
Preheat your oven to 350°F (175°C). Line and grease a 9-inch springform pan. Prepare the brownie batter according to the package instructions (adding the optional espresso powder if using). Pour the batter into the pan and bake for 20–25 minutes, until the brownie is set but still slightly underdone. Let it cool slightly.
This soft brownie layer will continue baking later with the cheesecake, giving you a perfectly fudgy base.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth and fluffy. Add the sugar and mix well. Add the eggs one by one, mixing after each addition. Then mix in the sour cream, vanilla extract, and flour. Beat until everything is smooth and creamy.
Pour the cheesecake batter gently over the brownie base and smooth the top.
Step 3: Bake the Cheesecake
Lower the oven temperature to 325°F (160°C). Place the springform pan in a water bath and bake for 55–65 minutes, until the edges are set and the center still slightly jiggles.
Turn off the oven, crack the door slightly, and let the cheesecake cool slowly inside. Then refrigerate for 4–6 hours until completely set.
Step 4: Add the Hot Fudge Layer
Warm the hot fudge sauce slightly so it spreads easily. Spread it evenly over the chilled cheesecake. Sprinkle the chocolate chips on top if using. Refrigerate for 20 minutes to let the layer set.
Step 5: Garnish Like a Sundae
Before serving, decorate the cheesecake with whipped cream, sprinkles, chopped nuts, cherries, and an extra drizzle of hot fudge. This is where the dessert really becomes a sundae-style masterpiece.
Tips for Perfect Results
- Chill the cheesecake overnight for the creamiest texture and cleanest slices.
- Always use a warm knife (wipe between cuts) for perfect slices.
- Use good-quality hot fudge sauce for the best flavor and glossy finish.
- Don’t overbake — the center should still jiggle slightly when you turn off the oven.
Texture and Flavor
Every slice of this cheesecake delivers:
- A dense, fudgy brownie base
- A smooth, rich cheesecake center
- A deep chocolate fudge topping
- A light, fun sundae finish
It’s rich without being overwhelming, sweet without being cloying, and absolutely perfect for chocolate lovers.
Perfect for Any Occasion
This dessert is perfect for:
- Birthday parties
- Family gatherings
- Holidays
- Dinner parties
- Or when you just want to spoil yourself 😍
It also keeps very well in the fridge, which means you can prepare it a day ahead and serve it stress-free.
Final Thoughts
This Heavenly Hot Fudge Sundae Brownie Cheesecake is not just a cake — it’s a celebration of everything we love about desserts. Brownies, cheesecake, hot fudge, and sundae toppings all come together in one unforgettable creation.
If you add this recipe to your website, it will definitely become one of those highly saved, highly shared, and highly loved desserts 🍫🍰
Try Also: Irresistible Dessert Ideas from Paula’s Kitchen
- How to Make the Perfect Tuxedo Cake at Home
- No-Bake Layered Brownie Dessert
- Pumpkin Cinnamon Roll Bars
Heavenly Hot Fudge Sundae Brownie Cheesecake
Ingredients
Brownie Base
- 1 box brownie mix (18 oz)
- Ingredients listed on box (eggs, oil, water)
- ½ tsp espresso powder (optional) Enhances flavor
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
Hot Fudge Layer
- 1 cup hot fudge sauce
- ½ cup chocolate chips (optional)
Sundae Garnish
- Whipped cream
- Sprinkles
- Chopped nuts
- Maraschino cherries
- Extra hot fudge for drizzling
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line and grease a 9-inch springform pan.
- Prepare the brownie batter according to the package instructions, adding the optional espresso powder if using.
- Pour the batter into the pan and bake for 20–25 minutes, until the brownie is set but still slightly underdone. Let it cool slightly.
Make the Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth and fluffy. Add the sugar and mix well.
- Add the eggs one by one, mixing after each addition. Then mix in the sour cream, vanilla extract, and flour.
- Beat until everything is smooth and creamy. Pour the cheesecake batter gently over the brownie base and smooth the top.
Bake the Cheesecake
- Lower the oven temperature to 325°F (160°C). Place the springform pan in a water bath and bake for 55–65 minutes, until the edges are set and the center still slightly jiggles.
- Turn off the oven, crack the door slightly, and let the cheesecake cool slowly inside. Then refrigerate for 4–6 hours until completely set.
Add the Hot Fudge Layer
- Warm the hot fudge sauce slightly so it spreads easily. Spread it evenly over the chilled cheesecake.
- Sprinkle the chocolate chips on top if using. Refrigerate for 20 minutes to let the layer set.
Garnish Like a Sundae
- Before serving, decorate the cheesecake with whipped cream, sprinkles, chopped nuts, cherries, and an extra drizzle of hot fudge.
