Hot Fudge Sundae Brownie Cheesecake – A Decadent Dessert

If you love cheesecake, brownies, and hot fudge sundaes, why not combine them into one indulgent dessert? This Hot Fudge Sundae Brownie Cheesecake is a rich, creamy, and chocolatey masterpiece, featuring a fudgy brownie base, smooth cheesecake layer, and a luscious hot fudge topping.

Perfect for special occasions, birthdays, or when you need a show-stopping dessert, this over-the-top cheesecake is guaranteed to impress!

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Ingredients for Hot Fudge Sundae Brownie Cheesecake

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
• ⅓ cup (30g) unsweetened cocoa powder
• ¼ teaspoon salt
• ½ teaspoon baking powder

the Cheesecake Layer:

• 16 oz (450g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) sour cream

the Hot Fudge Topping:

• 1 cup (240ml) heavy cream
• ½ cup (100g) semi-sweet chocolate chips
• ¼ cup (50g) unsalted butter
• ¼ cup (30g) powdered sugar
• ½ teaspoon vanilla extract

Garnishing (Optional):

• Whipped cream
• Chopped nuts (pecans, walnuts, or peanuts)
• Maraschino cherries
• Extra chocolate shavings

Kitchen Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Hand or stand mixer
• Spatula
• Small saucepan
• Cooling rack

Step-by-Step Instructions

1. Prepare the Brownie Base

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
2. In a bowl, whisk together melted butter and sugar.
3. Add eggs and vanilla extract, mixing until smooth.
4. Stir in flour, cocoa powder, salt, and baking powder until combined.
5. Pour the brownie batter into the prepared pan and bake for 15-18 minutes.
6. Remove from the oven and let it cool slightly while preparing the cheesecake layer.

2. Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
2. Add eggs, one at a time, mixing after each addition.
3. Stir in vanilla extract and sour cream until combined.
4. Pour the cheesecake batter over the cooled brownie layer.

3. Bake the Cheesecake

1. Reduce oven temperature to 325°F (160°C).
2. Bake for 45-50 minutes, until the edges are set but the center is slightly jiggly.
3. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
4. Refrigerate for at least 4 hours or overnight before adding the topping.

4. Make the Hot Fudge Topping

1. In a small saucepan, heat heavy cream over medium heat until warm (do not boil).
2. Remove from heat and stir in chocolate chips and butter until smooth.
3. Add powdered sugar and vanilla extract, whisking until glossy.
4. Let the fudge sauce cool slightly before pouring over the chilled cheesecake.

5. Assemble & Serve!

• Pour the hot fudge sauce evenly over the cheesecake.
• Garnish with whipped cream, chopped nuts, and maraschino cherries.
• Slice and serve chilled for the ultimate sundae-inspired dessert experience!

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Expert Tips for the Best Brownie Cheesecake

Use room-temperature ingredients – This helps create a smooth, creamy cheesecake.
Don’t overbake the cheesecake – It should be slightly wobbly in the center for a silky texture.
Chill before slicing – This allows the layers to set perfectly for clean cuts.

Common Mistakes to Avoid

Skipping the parchment paper – This helps release the cheesecake easily from the pan.
Overmixing the batter – Too much air can cause cracks in the cheesecake.
Pouring hot fudge over a warm cheesecake – Cool it slightly to avoid melting the cheesecake layer.

Serving and Presentation Ideas

• Serve with extra caramel or strawberry sauce for a fun twist.
• Use an ice cream scoop to serve alongside a scoop of vanilla ice cream.
• Sprinkle crushed Oreo cookies or chocolate chips for extra texture.

How to Store & Reheat Leftovers

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freezing:

• Wrap slices in plastic wrap and foil, then freeze for up to 2 months.
• Thaw in the refrigerator overnight before serving.

Reheating:

• Enjoy cold or let it sit at room temperature for 15 minutes before serving.

Variations and Substitutions

• Make it extra chocolatey – Add chocolate chips to the cheesecake batter.
• Use caramel instead of hot fudge for a salted caramel version.
• Swap the brownie base for Oreo crust for a cookies & cream twist.

What to Serve with Hot Fudge Sundae Brownie Cheesecake

• A hot cup of coffee or espresso to balance the sweetness.
• A scoop of vanilla or chocolate ice cream for the full sundae experience.
• Fresh raspberries or strawberries for a fruity contrast.

Frequently Asked Questions (FAQ)

Can I make this ahead of time?

Yes! This cheesecake actually tastes better the next day as the flavors meld.

Can I use boxed brownie mix for the base?

Absolutely! Use half of a standard brownie mix for a quick shortcut.

How do I prevent cracks in the cheesecake?

Bake at a lower temperature and let it cool gradually in the oven.

Conclusion

This Hot Fudge Sundae Brownie Cheesecake is the ultimate indulgence, combining rich brownies, creamy cheesecake, and velvety hot fudge into one irresistible dessert. Whether for birthdays, holidays, or a special treat, this recipe is guaranteed to impress!

Try it today and let us know how it turned out! Don’t forget to subscribe for more decadent dessert recipes!

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Calories Per Serving

Approximate Calories: 550 kcal per slice (based on 12 servings).

Preparation Time: 20 minutes

Cook Time: 1 hour

Total Time: 6 hours (including chilling)

Serves: 12

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