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Hot Fudge Sundae Brownie Cheesecake is a decadent dessert that combines the indulgence of a fudgy brownie base, a smooth and creamy cheesecake layer, and classic sundae toppings. It is perfect for special occasions and impressive celebrations where rich chocolate and velvety textures are desired. While the dessert looks elaborate, breaking it down into clear, careful steps makes it very achievable at home, resulting in a beautiful layered treat with each bite delivering deep chocolate flavor and creamy sweetness.
I first made this recipe for a birthday gathering and the rich combination quickly became a favorite among my friends. It’s always a crowd pleaser and I love how the hot fudge topping adds an extra special touch.
Ingredients
For the Brownie Base
- Unsalted butter: ensures a rich, creamy fat for the batter
- Granulated sugar: adds sweetness and balances the cocoa
- Large eggs: provide structure and help the brownie rise just enough
- Vanilla extract: enhances overall flavor with subtle warmth
- Unsweetened cocoa powder: use a good-quality cocoa for deep chocolate notes
- All-purpose flour: builds structure; measure carefully to avoid toughness
- Salt: balances sweetness and strengthens flavor
- Baking powder: gives slight lift for a tender brownie
For the Cheesecake Layer
- Cream cheese, softened: key for smooth, creamy texture; bring to room temperature for easy blending
- Granulated sugar: sweetens without graininess
- Large eggs, room temperature: help create rich, smooth filling
- Sour cream: adds tang and moisture for balance
- Vanilla extract: complements cream cheese flavor
- Cornstarch: stabilizes the cheesecake preventing cracks
For the Hot Fudge Topping
- Semi-sweet chocolate chips: use quality chocolate for a glossy finish and deep flavor
- Heavy cream: creates a rich, creamy sauce
- Unsalted butter: adds shine and silkiness
- Light corn syrup or honey: prevents crystallization and keeps sauce smooth
- Vanilla extract: rounds out the hot fudge flavor
Optional Sundae Toppings
- Optional Sundae Toppings: Whipped cream, maraschino cherries, chocolate sprinkles, chopped nuts add the classic sundae experience and texture contrast
Step-by-Step Instructions
- Prepare the Pan and Oven:
- Preheat your oven to 325 degrees Fahrenheit which provides a steady temperature for even baking. Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and lightly grease the sides. The springform pan is essential for removing the cheesecake without damage.
- Make the Brownie Base:
- Melt the butter gently either in a saucepan or the microwave. Allow it to cool slightly so it does not cook the eggs when combined. Whisk in the granulated sugar thoroughly for even sweetness. Add eggs one at a time, whisking well after each addition to incorporate air and emulsify the batter. Stir in vanilla extract for flavor warmth. Sift together cocoa powder, flour, salt, and baking powder to avoid lumps and add slowly to the wet ingredients. Mix just until combined to keep the brownie tender. Pour the batter into your prepared pan and spread evenly. Bake for 18 to 22 minutes until just set on top but still slightly underbaked as it will finish cooking with the cheesecake. Let it cool slightly.
- Prepare the Cheesecake Filling:
- Beat softened cream cheese until very smooth to avoid lumps. Add sugar and beat well to fully incorporate sweetness. Add eggs one at a time mixing on low speed to prevent air bubbles which can cause cracks. Mix in sour cream, vanilla extract, and cornstarch gently until smooth. Avoid overmixing; the goal is just combined and silky.
- Assemble and Bake the Cheesecake:
- Pour the cheesecake filling gently over the brownie base and smooth the surface evenly with a spatula. Place the springform pan on a baking sheet to catch any drips. Bake at 325 degrees Fahrenheit for 45 to 50 minutes. The edges should be set while the center remains slightly wobbly. Once done, turn off the oven, open the door slightly, and allow the cheesecake to cool inside for one hour. This slow cooling prevents cracking.
- Chill the Cheesecake:
- Remove from the oven and allow it to cool at room temperature completely. Cover and refrigerate for at least 4 to 6 hours or preferably overnight. Chilling is key for firm texture and clean slicing.
- Prepare the Hot Fudge Sauce:
- Heat heavy cream in a small saucepan just until steaming but not boiling. Remove from heat and add chocolate chips, butter, and corn syrup or honey. Let this mixture sit for two minutes undisturbed so the chocolate melts gently. Stir until smooth and glossy then finish with a teaspoon of vanilla extract. Let the fudge cool slightly before serving.
- Decorate the Cheesecake:
- Carefully remove the chilled cheesecake from the springform pan. Pour the warm hot fudge sauce over the top allowing it to drip down the sides naturally. Add whipped cream around the edges and garnish with maraschino cherries, chocolate sprinkles, or chopped nuts for an authentic sundae look.
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Cream cheese is my favorite ingredient here because it blends into a silky, luscious cheesecake that balances the dense brownie layer perfectly. I remember the first time I made this for a family holiday, everyone was amazed at how such a simple recipe layered into a breathtaking dessert. It quickly became a tradition.
Storage Tips
Once assembled and topped, cover the cheesecake tightly with plastic wrap and refrigerate. It will keep well for up to 4 days. For longer storage, slice and freeze individual pieces wrapped in foil and plastic. Thaw overnight in the refrigerator before serving. The sauce can be stirred gently to refresh its texture if needed.
Ingredient Substitutions
If you do not have sour cream, full fat Greek yogurt can be used with a slightly tangier flavor. For the hot fudge, maple syrup or agave nectar can replace corn syrup for a different sweetness profile. Use dairy-free cream cheese and butter substitutes to make this dessert vegan friendly though texture will vary slightly.
Serving Suggestions
Serve slices with a scoop of vanilla ice cream or a fresh berry compote to add bright contrast. A sprinkle of sea salt on the hot fudge elevates the chocolate's richness. Pair with strong coffee or a dessert wine for an elevated experience.
Cultural Context
The Hot Fudge Sundae Brownie Cheesecake is a nostalgic homage to American ice cream parlor classics fused with rich dessert traditions. Combining brownie, cheesecake, and sundae toppings reflects the joyful indulgence of favorite treats brought together in one elegant but playful dish.
Recipe FAQs
- → What makes the brownie base fudgy?
Using butter and sugar melted together with minimal flour and cocoa powder results in a dense and moist brownie foundation perfect for layering.
- → How do I prevent cracks in the cheesecake layer?
Slow cooling the cheesecake in the oven with the door slightly open allows gradual temperature change, preventing cracks and maintaining a smooth surface.
- → Can I prepare this dessert ahead of time?
Yes, chilling the assembled dessert for at least 4 to 6 hours or overnight helps the layers set beautifully and improves sliceability.
- → What ingredients create the hot fudge topping?
The hot fudge combines semi-sweet chocolate chips, heavy cream, butter, corn syrup or honey, and vanilla extract, producing a glossy, rich sauce.
- → Are there variations for the sundae toppings?
Classic options include whipped cream, maraschino cherries, chocolate sprinkles, and chopped nuts, but feel free to customize with your favorites.
- → Why is the brownie slightly underbaked before adding the cheesecake?
Partially baking the brownie ensures it sets but remains soft enough to blend well with the cheesecake during the second bake for a harmonious texture.