I love creating desserts that bring together the best of different treats in one delicious bite. This Hot Fudge Sundae Brownie Cheesecake is one of my favorite recipes to make when I want to impress guests or simply treat myself. Combining rich brownies, creamy cheesecake, and luscious hot fudge, this dessert offers layers of flavor and texture that never fail to delight.
You will love this recipe because it’s a perfect blend of indulgence and comfort. The fudgy brownie base is dense and chocolatey, while the cheesecake layer adds smooth richness. On top, the hot fudge sauce melts into the layers, creating a warm, gooey finish. Plus, it’s incredibly versatile—you can serve it as a special occasion dessert or enjoy it as a luxurious treat any day of the week.
This recipe is also affordable. The ingredients are simple pantry staples that won’t break the bank but will deliver a decadent taste experience. You don’t need fancy or hard-to-find items to create a dessert that looks and tastes like it came from a bakery.
Here are the ingredients you’ll need to make this Hot Fudge Sundae Brownie Cheesecake:
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All-purpose flour
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Cocoa powder
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Baking powder
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Salt
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Unsalted butter
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Granulated sugar
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Eggs
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Vanilla extract
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Cream cheese
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Heavy cream
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Powdered sugar
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Turkey bacon (if adding any savory garnish, optional)
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Chicken ham (optional for savory side or snack)
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Beef (not used directly in this dessert but keep in mind for other recipes)
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Hot fudge sauce (homemade or store-bought, alcohol-free alternatives if needed)
This dessert recipe brings together affordable ingredients with an impressive, layered finish. It’s sure to become a favorite for anyone who loves the rich combination of brownies and cheesecake topped with hot fudge.
Hot Fudge Sundae Brownie Cheesecake
Preparing this Hot Fudge Sundae Brownake Cheesecake is easier than it looks. I always break the process down into clear steps to make it quick and manageable. You’ll start with the brownie base, then move on to the creamy cheesecake layer, and finish with the warm hot fudge topping. Each step is simple, yet the combined result is truly special.
Step-by-step instructions:
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Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it lightly or lining the bottom with parchment paper.
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Make the brownie batter: In a bowl, whisk together 1 cup of all-purpose flour, ¼ cup of cocoa powder, 1 teaspoon of baking powder, and a pinch of salt. In a separate large bowl, beat ½ cup of melted unsalted butter with 1 cup of granulated sugar until smooth. Add 2 eggs, one at a time, mixing well after each. Stir in 1 teaspoon of vanilla extract.
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Gradually fold the dry ingredients into the wet mixture until just combined. Pour the brownie batter evenly into the prepared pan. Bake for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs but not wet batter. Remove from the oven and let cool while you prepare the cheesecake layer.
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Prepare the cheesecake filling: Beat 16 ounces of softened cream cheese with ¾ cup powdered sugar until smooth and creamy. Add 1 teaspoon vanilla extract and 1 cup heavy cream. Beat on medium speed until the mixture thickens and holds soft peaks.
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Once the brownie base has cooled slightly, gently spread the cheesecake filling over it in an even layer. Return the pan to the oven and bake for an additional 30 minutes. The cheesecake should be set but still slightly jiggly in the center.
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Remove from oven and allow to cool completely. Refrigerate for at least 3 hours or overnight to let the cheesecake firm up properly.
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Add the hot fudge topping: Warm your hot fudge sauce gently on the stove or in the microwave until pourable but not too hot. Pour generously over the chilled cheesecake layer right before serving.
This recipe is quick and easy because you work in layers and use simple mixing techniques. You can customize it by adding nuts, fresh berries, or even a swirl of caramel into the cheesecake layer before baking. It’s a crowd-pleaser, perfect for birthdays, holidays, or any time you want to impress with minimal fuss.
Many people love this dessert for its rich texture contrast and the classic flavors of chocolate and cream. It’s a sophisticated twist on the traditional brownie sundae that anyone can master at home.
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Hot Fudge Sundae Brownie Cheesecake – A Layered Dessert Delight
This Hot Fudge Sundae Brownie Cheesecake combines rich, fudgy brownies with creamy cheesecake and a decadent hot fudge topping. It’s a layered dessert perfect for celebrations or any time you want a special treat.
- Total Time: 1 hour 15 minutes
- Yield: 9 1x
Ingredients
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- Pinch of salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, softened
- ¾ cup powdered sugar
- 1 cup heavy cream
- Hot fudge sauce (alcohol-free, homemade or store-bought)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9-inch springform pan.
- In a bowl, whisk flour, cocoa powder, baking powder, and salt.
- In another bowl, beat melted butter and sugar until smooth.
- Add eggs one at a time, then vanilla extract; mix well.
- Fold dry ingredients into wet ingredients until combined.
- Pour batter into prepared pan; bake 20–25 minutes until a toothpick comes out with moist crumbs. Cool.
- Beat cream cheese and powdered sugar until smooth.
- Add vanilla and heavy cream; beat until thick and fluffy.
- Spread cheesecake layer over cooled brownie base.
- Bake for 30 more minutes until cheesecake is set but slightly jiggly. Cool completely.
- Refrigerate at least 3 hours or overnight.
- Warm hot fudge sauce and pour over chilled cheesecake before serving.
Notes
Use a springform pan for easy removal.
Allow cheesecake to chill thoroughly for best texture.
Customize with nuts or berries if desired.
Use turkey bacon, chicken ham, and beef only in savory dishes; not in this dessert.
Avoid alcohol-based ingredients; use non-alcoholic alternatives.
- Prep Time: 20
- Cook Time: 55
FAQs
Can I make this cheesecake ahead of time?
Yes, absolutely. This dessert actually tastes better the next day after the flavors have had time to settle. You can prepare it one or even two days in advance. Just keep it covered in the refrigerator.
Can I use a boxed brownie mix instead of making it from scratch?
Yes, if you’re short on time, a boxed brownie mix works well. Follow the instructions on the box for a 9-inch pan, then continue with the cheesecake layer as described.
What if I don’t have a springform pan?
A springform pan is best for easy removal, but if you don’t have one, you can use a deep 9-inch cake pan lined with parchment. Leave enough overhang so you can lift the dessert out gently once chilled.
Is the hot fudge topping necessary?
While the fudge adds a classic sundae finish, the cheesecake is still delicious without it. You could substitute with chocolate ganache or a drizzle of melted chocolate.
Can I freeze the cheesecake?
Yes. After baking and chilling, you can freeze it for up to one month. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.
Can I add fruit to this recipe?
Definitely. Sliced strawberries or raspberries make a great addition on top of the fudge layer or on the side. They add freshness and a pop of color.