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Hot Fudge Sundae Brownie Cheesecake Recipe

Hot Fudge Sundae Brownie Cheesecake Recipe
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★★★★★

4.8 from 5 reviews

This Hot Fudge Sundae Brownie Cheesecake is a decadent dessert combining a rich, fudgy brownie base with a creamy, tangy cheesecake layer, topped with luscious hot fudge sauce, whipped cream, sprinkles, and maraschino cherries. Perfect for special occasions or when you need a truly indulgent treat, this recipe marries the best elements of a brownie, cheesecake, and classic hot fudge sundae into one irresistible dish.

Ingredients

Scale

Brownie Layer

  • 1 box brownie mix (or homemade brownie batter made with 1/2 cup unsalted butter, 1/2 cup cocoa powder, 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract, 3/4 cup all-purpose flour)

Cheesecake Layer

  • 16 oz cream cheese, room temperature
  • 1/2 cup sour cream (or Greek yogurt as substitute)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar

Hot Fudge Sauce

  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Optional: 1 teaspoon espresso or a pinch of sea salt

Toppings

  • 1 cup whipped cream
  • Sprinkles, as desired
  • Maraschino cherries, for garnish
  • Optional: crushed nuts, fresh strawberries, chocolate shavings

Instructions

  1. Prepare Brownie Base: Preheat the oven to 350°F (175°C). Prepare your brownie batter according to the box instructions or your homemade recipe. Spread the batter evenly in a greased 9×13-inch baking pan to form the base layer. Bake for 15 minutes until partially set but not fully cooked.
  2. Make Cheesecake Layer: In a mixing bowl, beat room-temperature cream cheese until smooth. Add sugar and mix well. Incorporate eggs one at a time, then add sour cream and vanilla extract, blending until fully combined and creamy.
  3. Assemble Layers: Pour the cheesecake batter gently over the partially baked brownie layer. Return the pan to the oven and bake for another 35-40 minutes or until the cheesecake layer is set around the edges but slightly jiggly in the center.
  4. Cool and Chill: Remove the pan from oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight to set firmly.
  5. Prepare Hot Fudge Sauce: In a small saucepan over low heat, combine heavy cream, chocolate chips, and sugar. Stir constantly until the chocolate melts and the mixture is smooth and heated through. Remove from heat, stir in vanilla extract and optional espresso or sea salt if using.
  6. Serve: Cut the chilled brownie cheesecake into squares. Drizzle generously with warm hot fudge sauce. Top each serving with whipped cream, sprinkles, and a maraschino cherry. Add any additional toppings as desired.

Notes

  • Use full-fat cream cheese for the best texture and flavor in the cheesecake layer.
  • Allow ingredients like cream cheese and eggs to reach room temperature before mixing to avoid lumps.
  • Partially baking the brownie layer before adding the cheesecake helps prevent overbaking and ensures moist brownies.
  • Store leftovers covered in the refrigerator, best eaten within 3-4 days.
  • For a gluten-free version, use a gluten-free brownie mix or substitute almond flour in homemade brownie batter.
  • Hot fudge sauce can be made in advance and reheated gently before serving.

Nutrition

Keywords: brownie cheesecake, hot fudge sundae, layered dessert, chocolate dessert, easy dessert recipe

Find it online: https://kitchenbynora.com/hot-fudge-sundae-brownie-cheesecake-recipe/