Description
Hot Fudge Sundae Brownie Cheesecake is your ultimate chocolate lover’s dream dessert. Layers of rich brownie, creamy cheesecake, and classic sundae toppings create a seriously delicious treat perfect for special occasions.
Ingredients
Scale
Brownie Base:
- ½ cup butter, melted
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 2 large eggs
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Cheesecake Layer:
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
Hot Fudge Topping:
- 1 cup semi-sweet or dark chocolate chips
- ½ cup heavy cream
- 2 tablespoons butter
- 2 tablespoons corn syrup or honey
- 1 teaspoon vanilla extract
Garnishes:
- Whipped cream
- Chopped nuts (pecans or walnuts)
- Chocolate shavings or sprinkles
- Maraschino cherries
Instructions
- Preheat your oven to 325F. Grease a 9-inch springform pan thoroughly to prevent sticking.
- Mix ½ cup melted butter, 1 cup sugar, and ⅓ cup cocoa powder in a large bowl until smooth.
- Whisk 2 eggs and 1 teaspoon vanilla into the butter mixture until fully combined.
- Fold ½ cup flour and ¼ teaspoon salt into the batter, stirring just until no dry spots remain.
- Pour brownie batter into the prepared pan. Spread evenly across the bottom.
- Bake the brownie base for 15 minutes at 325F. Remove and let cool slightly.
- Beat 16 ounces softened cream cheese with ¾ cup sugar until completely smooth.
- Add ½ cup sour cream, 2 eggs, and 1 teaspoon vanilla to the cream cheese mixture.
- Mix cheesecake ingredients until fully incorporated and no lumps remain.
- Pour cheesecake batter over the cooled brownie base, creating an even layer.
- Wrap the springform pan in aluminum foil to prevent water seepage.
- Place the pan in a larger baking dish filled with 1 inch of hot water.
- Bake at 325F for 40-45 minutes until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake rest for 30 minutes.
- Refrigerate the cheesecake for at least 4 hours or overnight until completely chilled.
- Heat ½ cup heavy cream in a saucepan over medium heat until steaming.
- Add 1 cup chocolate chips, 2 tablespoons butter, and 2 tablespoons corn syrup.
- Stir the chocolate mixture until completely smooth and glossy.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Allow the fudge sauce to cool slightly before pouring over the chilled cheesecake.
- Spread the fudge topping evenly across the entire surface.
- Garnish with whipped cream, chopped nuts, and a maraschino cherry.
- Slice and serve chilled for maximum flavor and texture.
Notes
- Check brownie base for even thickness by spreading batter carefully with an offset spatula to ensure uniform baking.
- Use room temperature cream cheese and eggs for smoother cheesecake texture and preventing lumps when mixing.
- Wrap springform pan in foil carefully to prevent water from seeping into the crust during water bath baking.
- Let cheesecake cool slowly to prevent surface cracking, which helps create a silky smooth final dessert.
- Prep Time: 20 minutes
- Cook Time: 1 hour - 1 hour 5 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 90 mg