Hot Fudge Sundae Brownie Cheesecake
A showstopping three-layer dessert combining brownie, cheesecake, and hot fudge for a decadent treat.
Ingredients
For the Brownie Base
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cheesecake Layer
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
For the Hot Fudge Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Optional Garnishes
- Whipped cream
- Maraschino cherries
- Chopped nuts
- Sprinkles
- Crushed waffle cone pieces
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a medium bowl, whisk together flour, cocoa powder, and salt.
- In a separate bowl, mix melted butter, granulated sugar, brown sugar, eggs, and vanilla extract.
- Combine wet and dry ingredients until smooth.
- Spread the batter evenly in the prepared pan.
Baking the Brownie Base
- Bake for 15–18 minutes, or until a toothpick comes out with moist crumbs.
- Let cool while preparing the cheesecake filling.
Making the Cheesecake Filling
- In a large bowl, beat together cream cheese and sugar until creamy and smooth.
- Add vanilla extract and eggs, one at a time, mixing between additions.
- Stir in sour cream and heavy cream.
- Pour the cheesecake batter over the cooled brownie base.
- Tap the pan gently to release air bubbles.
Baking the Cheesecake
- Place the springform pan on a baking sheet.
- Bake at 325°F (163°C) for 55–65 minutes, or until the center is set but still jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove and cool to room temperature, then refrigerate for 4 hours or overnight.
Making the Hot Fudge Topping
- In a saucepan over low heat, combine chocolate chips, heavy cream, and butter.
- Stir until smooth, then remove from heat and stir in vanilla extract.
- Let cool slightly, then pour over the chilled cheesecake.
- Spread evenly and chill for 30 minutes to set.
Garnishing and Serving
- Right before serving, top with your favorite sundae toppings.
- Use a warm knife for perfect slices. Serve chilled and enjoy each decadent layer.
Notes
Make sure your cream cheese is fully softened for a velvety filling. Don’t overbake—the center should still jiggle slightly. Chill thoroughly for the smoothest texture. Use a water bath if you want fewer cracks. Customize freely with your favorite sundae flavors!