I like how this cheesecake brings together three of my favorite desserts—brownies, cheesecake, and hot fudge—in one beautiful, layered creation. The brownie bottom stays dense and chocolaty, the cheesecake is velvety smooth, and the fudge topping ties everything together. It’s rich but balanced, and I can make it ahead of time, which makes party prep much easier. Plus, the toppings are customizable, so I can keep it fun or elegant depending on the occasion.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the brownie base:
½ cup (115g) unsalted butter
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup (40g) unsweetened cocoa powder
½ cup (65g) all-purpose flour
¼ tsp salt
¼ tsp baking powder
For the cheesecake filling:
32 oz (4 packages) cream cheese, softened
1 cup (200g) granulated sugar
1 cup (240ml) sour cream
1 cup (240ml) heavy cream
4 large eggs
2 tsp vanilla extract
For the hot fudge topping:
1 cup (200g) granulated sugar
½ cup (45g) unsweetened cocoa powder
¼ cup (60g) unsalted butter
½ cup (120ml) heavy cream
½ tsp vanilla extract
1 pinch salt
Optional garnishes:
Whipped cream
Maraschino cherries
Crushed nuts
Chocolate shavings or sprinkles
Directions
Make the brownie base: I preheat the oven to 350°F (175°C) and grease and line a 9-inch springform pan. I melt the butter, stir in the sugar, then beat in the eggs and vanilla. In a separate bowl, I mix the cocoa, flour, salt, and baking powder, then combine with the wet ingredients. I spread the batter in the prepared pan and bake for 20–25 minutes until just set. I let it cool completely.
Make the cheesecake layer: I reduce the oven to 325°F (163°C). Using an electric mixer, I beat the cream cheese until smooth, then add sugar, sour cream, and heavy cream. I mix in the eggs one at a time, followed by the vanilla. I pour this mixture over the cooled brownie base.
Bake the cheesecake: I place the springform pan into a roasting pan filled with hot water halfway up the sides. I bake for 60–70 minutes until the edges are set and the center is still slightly jiggly. I cool the cheesecake in the oven for 1 hour, then refrigerate it for at least 4 hours or overnight.
Make the hot fudge topping: In a saucepan, I whisk together sugar, cocoa powder, and salt. I add the butter and melt it over medium heat, then stir in the cream and cook until the sauce is smooth and glossy. I remove it from the heat, stir in the vanilla, and let it cool slightly.
Assemble and garnish: Once the cheesecake is chilled, I spread the warm (but not hot) fudge over the top. I garnish with whipped cream, cherries, nuts, and sprinkles before slicing and serving.
Servings and timing
This recipe makes 12 slices.
Prep time: 35 minutes
Cook time: 1 hour 30 minutes
Total time: 2 hours 5 minutes (plus chilling time)
Variations
Swirled version: I swirl a few spoonfuls of fudge into the cheesecake batter before baking for a marbled look.
Nutty crust: I add chopped pecans or walnuts to the brownie batter for crunch.
Salted caramel topping: I replace the fudge with caramel and a sprinkle of sea salt for a different twist.
Mint chocolate: I use mint extract in the cheesecake layer and top with crushed chocolate mints.
Berry version: I serve it with a fresh raspberry sauce instead of fudge for a fruity contrast.
Storage/Reheating
I store leftovers tightly covered in the refrigerator for up to 5 days. This cheesecake also freezes beautifully. I wrap individual slices and freeze them for up to 2 months. To serve, I thaw them overnight in the fridge. I don’t recommend reheating—this one’s best served chilled or at room temperature.
FAQs
Can I make this ahead of time?
Yes, I often make the full cheesecake a day ahead and add the toppings just before serving. It tastes even better after chilling overnight.
How do I prevent cracks in the cheesecake?
I use a water bath and avoid overbaking. Letting it cool gradually in the oven also helps keep the top smooth.
Can I skip the water bath?
You can, but the texture might not be as creamy and the top could crack. The water bath provides gentle, even heat.
Do I need to let the brownie layer cool completely?
Yes, I always cool the brownie base before adding the cheesecake layer to prevent melting or uneven baking.
Can I use boxed brownie mix?
Yes, if I’m short on time, I use half of a boxed brownie mix and bake it as the base before continuing with the cheesecake.
Conclusion
This Hot Fudge Sundae Brownie Cheesecake is the kind of dessert I pull out when I want to make a statement. It’s rich, creamy, chocolaty, and dressed up just like an old-fashioned sundae. The layers come together beautifully, and it’s always the first dessert to disappear. Whether I’m baking for a special event or just treating myself, this cheesecake brings all the wow without being complicated.
This show-stopping dessert layers fudgy brownie, creamy cheesecake, and rich hot fudge, topped with whipped cream, cherries, and nuts—pure indulgence in every slice.
Ingredients
Brownie Base:
½ cup (115g) unsalted butter
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup (40g) unsweetened cocoa powder
½ cup (65g) all-purpose flour
¼ tsp salt
¼ tsp baking powder
Cheesecake Layer:
32 oz (4 packages) cream cheese, softened
1 cup (200g) granulated sugar
1 cup (240ml) sour cream
1 cup (240ml) heavy cream
4 large eggs
2 tsp vanilla extract
Hot Fudge Topping:
1 cup (200g) granulated sugar
½ cup (45g) unsweetened cocoa powder
¼ cup (60g) unsalted butter
½ cup (120ml) heavy cream
½ tsp vanilla extract
1 pinch salt
Optional Garnishes:
Whipped cream
Maraschino cherries
Crushed nuts
Chocolate shavings or sprinkles
Instructions
Make Brownie Layer:
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
Melt butter and stir in sugar. Beat in eggs and vanilla. In a separate bowl, combine cocoa, flour, salt, and baking powder. Stir dry ingredients into wet until smooth.
Pour into pan and bake 20–25 minutes. Let cool completely.
Make Cheesecake Layer:
Reduce oven to 325°F (163°C).
Beat cream cheese until smooth. Add sugar, then mix in sour cream and heavy cream. Beat in eggs one at a time. Stir in vanilla.
Pour over cooled brownie layer.
Place the springform pan into a roasting pan and pour hot water around it (about halfway up sides).
Bake for 60–70 minutes until edges are set and center slightly jiggles.
Cool in oven 1 hour with door ajar, then chill for at least 4 hours or overnight.
Make Hot Fudge Topping:
In a saucepan, combine sugar, cocoa powder, and salt. Add butter and melt over medium heat. Whisk in cream and cook until smooth and glossy.
Remove from heat, stir in vanilla, and let cool slightly.
Assemble & Garnish:
Spread cooled fudge over the chilled cheesecake.
Top with whipped cream, cherries, nuts, and chocolate shavings or sprinkles as desired.
Serve:
Slice and serve chilled for the perfect bite of brownie, cheesecake, and hot fudge in every forkful.
Notes
Swirl a bit of hot fudge into the cheesecake batter before baking for an extra-rich twist.
Can be made a day ahead—ideal for parties or celebrations.
Always cool the brownie layer completely before pouring cheesecake batter.
Store leftovers in the refrigerator for up to 5 days.
