Hot Fudge Sundae Brownie Cheesecake

Imagine sinking your fork into a decadent layer of rich chocolate brownie, followed by velvety smooth cheesecake, all crowned with warm, glossy Hot Fudge Sundae Brownie Cheesecake sauce that drips enticingly down the sides. This show-stopping dessert combines three beloved classics – brownies, cheesecake, and hot fudge sundaes – into one magnificent creation that will have your guests begging for the recipe. The contrasting textures and temperatures create a dessert experience that’s simply unforgettable. You’ll learn how to create this impressive Hot Fudge Sundae Brownie Cheesecake with straightforward steps, plus discover tips for perfect execution every time.

Why You’ll Love This Recipe

This Hot Fudge Sundae Brownie Cheesecake is the ultimate crowd-pleaser that combines everyone’s favorite desserts into one spectacular creation. The foundation of fudgy, slightly dense brownie provides the perfect contrast to the silky, tangy cheesecake layer above it. When topped with warm hot fudge sauce, cold vanilla ice cream, and colorful sprinkles, the temperature and texture contrasts create a sensory experience unlike any other dessert.

What makes this recipe truly special is its versatility – it works beautifully for casual family gatherings and elegant dinner parties alike. Despite its impressive appearance, this brownie cheesecake sundae hybrid isn’t overly complicated to prepare. Many components can be made ahead of time, making it perfect for busy hosts. The flavor combination is nostalgically familiar yet excitingly novel, offering comfort and surprise in each heavenly bite. Plus, the presentation options are endless, allowing you to customize the toppings to suit any occasion or preference.

Ingredients

For the Brownie Base:

• 1 cup (226g) unsalted butter, melted
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup (85g) unsweetened cocoa powder
• 1 cup (125g) all-purpose flour
• 1/2 teaspoon salt

For the Cheesecake Layer:

• 3 packages (24oz/680g total) cream cheese, softened
• 3/4 cup (150g) granulated sugar
• 3 large eggs, room temperature
• 1/4 cup (60ml) heavy cream
• 1 tablespoon vanilla extract

For the Hot Fudge Topping:

• 1 cup (240ml) heavy cream
• 2/3 cup (135g) granulated sugar
• 1/2 cup (43g) unsweetened cocoa powder
• 4 oz (113g) high-quality dark chocolate, chopped
• 4 tablespoons (56g) unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

The cream cheese should be full-fat for the richest flavor and creamiest texture. High-quality dark chocolate (60-70% cocoa) will give the hot fudge sauce its signature glossy appearance and deep chocolate flavor that makes this Hot Fudge Sundae Brownie Cheesecake truly exceptional.

Pro Tips

Achieve Perfect Layers: To create distinct brownie and cheesecake layers, partially bake the brownie base for 20 minutes before adding the cheesecake batter. This prevents the two layers from mixing while also ensuring the brownie doesn’t overbake by the time the cheesecake is set. The brownie should be just set on top but still slightly underdone when you add the cheesecake layer.

Master the Water Bath: For crack-free cheesecake, a water bath is non-negotiable. Wrap the springform pan with three layers of heavy-duty aluminum foil, extending at least 2 inches up the sides to prevent water seepage. The water should come halfway up the pan sides, and maintain a gentle simmer (not a boil) throughout baking. This gentle, moist heat ensures even cooking and prevents the dreaded center crack in your Hot Fudge Sundae Brownie Cheesecake.

Perfect Cooling Technique: Resist the urge to rush cooling. After baking, turn off the oven, prop the door open slightly, and allow the cheesecake to cool gradually for one hour. This prevents the dramatic temperature change that causes sinking and cracking. Then cool completely at room temperature before refrigerating overnight. This patient approach ensures the perfect texture and clean slices when serving your masterpiece.

Instructions

Step 1: Prepare the Pan
Begin by positioning your oven rack in the center and preheating to 325°F (165°C). Take a 9-inch springform pan and line the bottom with parchment paper. Spray the sides lightly with cooking spray. Wrap the outside of the pan thoroughly with heavy-duty aluminum foil, ensuring there are no gaps where water could seep in during baking.

Step 2: Make the Brownie Base
In a large bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. In a separate bowl, sift together the cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined – don’t overmix! Pour this fudgy batter into your prepared springform pan, spreading evenly with a spatula. Bake for 20 minutes, until the top is just set but the center is still slightly underdone.

Step 3: Prepare the Cheesecake Layer
While the brownie base is baking, beat the softened cream cheese in a large bowl until completely smooth and lump-free – about 3 minutes. Gradually add the sugar and continue beating until fluffy. Add the eggs one at a time, beating well after each addition. Mix in the heavy cream and vanilla until just combined. When the brownie base has finished its partial bake, remove it from the oven and pour the cheesecake mixture evenly over the top.

Step 4: Bake the Cheesecake
Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60-70 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven, prop the door open slightly, and let the Hot Fudge Sundae Brownie Cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely at room temperature, then refrigerate overnight.

Step 5: Make the Hot Fudge Sauce
In a medium saucepan, combine the heavy cream, sugar, and cocoa powder. Bring to a gentle simmer over medium heat, whisking constantly to prevent scorching. Once simmering, remove from heat and add the chopped chocolate, butter, vanilla, and salt. Whisk until completely smooth and glossy. Let cool slightly until warm but still pourable.

Step 6: Serve
When ready to serve, carefully remove the sides of the springform pan. Pour the warm hot fudge sauce over the top of the chilled cheesecake, allowing it to drip attractively down the sides. Slice with a warm, clean knife, wiping between cuts for pristine presentation. Top individual slices with a scoop of vanilla ice cream, whipped cream, and sprinkles if desired.

Variations

Peanut Butter Paradise: Transform this Hot Fudge Sundae Brownie Cheesecake into a peanut butter lover’s dream by adding 1/2 cup of creamy peanut butter to the cheesecake batter. Swirl an additional 1/4 cup of melted peanut butter into the hot fudge sauce just before pouring, creating beautiful marbling. Finish with chopped peanut butter cups for an irresistible combination that plays on the classic chocolate and peanut butter pairing that everyone adores.

Berry Bliss: For a fruity twist, add a layer of raspberry or strawberry preserves (about 3/4 cup) between the brownie and cheesecake layers. When serving, garnish with fresh berries and a drizzle of berry coulis alongside the hot fudge sauce. The tartness of the berries beautifully cuts through the richness of the cheesecake and brownie layers, creating a more balanced flavor profile with bright, fresh notes.

Gluten-Free Adaptation: Make this dessert accessible to those with gluten sensitivities by substituting the all-purpose flour in the brownie base with a high-quality gluten-free flour blend (1:1 substitution). Add 1/4 teaspoon of xanthan gum if your flour blend doesn’t already contain it to ensure the proper texture. The rest of the recipe remains unchanged, allowing everyone to enjoy this magnificent Hot Fudge Sundae Brownie Cheesecake.

Storage and Serving

This Hot Fudge Sundae Brownie Cheesecake will keep beautifully in the refrigerator for up to 5 days when stored properly. Always cover it tightly with plastic wrap or place slices in an airtight container to prevent it from absorbing other food odors. For the best texture, remove the cheesecake from the refrigerator about 20-30 minutes before serving to take the chill off. The hot fudge sauce can be refrigerated separately for up to 2 weeks and gently reheated in the microwave or on the stovetop when needed.

For an elegant dinner party presentation, serve individual slices on chilled dessert plates with a quenelle of freshly whipped cream and a chocolate garnish. For a fun family dessert bar, set out warm hot fudge sauce, whipped cream, various ice cream flavors, chopped nuts, and an assortment of sprinkles and let everyone customize their own slice. For a special touch at holiday gatherings, add seasonal elements like crushed peppermint candies for Christmas or colorful sprinkles for birthdays to make this spectacular dessert even more festive and personal.

FAQs

Can I make this cheesecake without a water bath?
While you technically can skip the water bath, it’s not recommended for this Hot Fudge Sundae Brownie Cheesecake. The water bath ensures even cooking and prevents cracks in the delicate cheesecake layer. If you absolutely must skip it, reduce the oven temperature to 300°F and expect potential texture differences.

Can I freeze this dessert?
Yes! This cheesecake freezes beautifully for up to 2 months. Freeze it without the hot fudge topping, tightly wrapped in plastic wrap and aluminum foil. Thaw overnight in the refrigerator and add fresh hot fudge sauce before serving.

Why did my cheesecake crack?
Cracks usually result from drastic temperature changes or overmixing the batter (incorporating too much air). Follow the cooling instructions exactly and ensure you’re mixing just until ingredients are combined.

Can I use boxed brownie mix for the base?
Absolutely! To save time, a high-quality brownie mix can be substituted for the homemade brownie base. Prepare according to package directions but reduce the baking time for the partial bake.

How do I know when the cheesecake is fully baked?
The perfect cheesecake should have set edges but still jiggle slightly in the center (about a 2-3 inch diameter in the middle should wobble when gently shaken). It will continue to set as it cools. Overbaking leads to dry, cracked cheesecake.

Print