If you’re searching for the ultimate chocolate lover’s dessert, look no further than this Hot Fudge Sundae Brownie Cheesecake. Combining a rich fudge brownie base, a creamy cheesecake center, and a velvety hot fudge topping, this indulgent showstopper delivers everything you love about a classic ice cream sundae—without the melting mess. Whether you’re celebrating a special occasion or just craving something sinfully sweet, this dessert is guaranteed to impress.

Why You’ll Love This Recipe:

Triple-layer indulgence – Brownie, cheesecake, and hot fudge in every bite
Great for special occasions – Birthdays, holidays, or just because
High-impact presentation – Looks like a bakery-made masterpiece
Customizable toppings – Go classic or get creative

Ingredients Breakdown:

Brownie Layer:

1 box (18.3 oz) fudge brownie mix
Creates a dense, chocolatey foundation for the cheesecake.
Ingredients as per box instructions
(Typically includes oil, eggs, and water.)

Cheesecake Layer:

24 oz cream cheese (3 packages), softened
The rich and creamy base of the cheesecake.
1 cup granulated sugar
Adds sweetness to balance the tangy cream cheese.
1 tsp vanilla extract
Enhances flavor depth with warm vanilla notes.
3 large eggs
Provides structure and creaminess.
1/2 cup sour cream
Adds tang and silky texture.

Hot Fudge Sauce:

1 cup semi-sweet chocolate chips
Melt into a smooth, decadent topping.
1/2 cup heavy cream
Creates a luscious, pourable consistency.
2 tbsp unsalted butter
Adds richness and shine.
Pinch of salt
Balances sweetness and enhances chocolate flavor.

Garnishes (Optional):

Whipped cream
Light and airy topping to contrast the rich cake.
Maraschino cherries
Classic sundae finish with a pop of color.
Chopped nuts
Optional crunch and nutty flavor.

Tips and Tricks:

Don’t overbake – Slight jiggle in the center means it’s perfectly creamy.
Use a water bath – If you want to prevent cracks, bake with a water bath (wrap pan in foil).
Make ahead – This dessert holds up beautifully overnight, making it great for entertaining.
Room temp ingredients – Ensure cream cheese and eggs are room temperature for a silky filling.

Variations and Customizations:

Mint Chocolate Sundae Cheesecake: Add peppermint extract to the cheesecake batter and top with mint chocolate chips.
Peanut Butter Drizzle: Swirl peanut butter into the cheesecake layer or drizzle on top of the fudge.
Salted Caramel Addition: Drizzle salted caramel sauce on top of the fudge for a sweet-salty twist.
Gluten-Free Option: Use a gluten-free brownie mix for a GF-friendly dessert.

Pairing Suggestions:

Drinks:
- Rich espresso
- Cold brew coffee
- Chocolate milkshake
Other Treats:
- Chocolate-dipped strawberries
- Vanilla bean ice cream
- Fresh raspberries for a tart contrast

Storage Instructions:

Refrigerator: Store covered for up to 5 days.
Freezer: Freeze whole or in slices, wrapped tightly, for up to 2 months. Thaw overnight in the fridge.
Serving Tip: For cleaner slices, dip your knife in hot water and wipe between cuts.

Hot Fudge Sundae Brownie Cheesecake

Author: easysweetmeal
Total Time: 6 hours (including chilling time)
Yield: 12–16 servings 1x

Print Recipe

Description

Hot Fudge Sundae Brownie Cheesecake – A dreamy triple-layer dessert with a fudgy brownie base, creamy vanilla cheesecake, and gooey hot fudge topping. Finished with whipped cream, cherries, and nuts, it’s the ultimate indulgence for chocolate lovers

Ingredients

Scale

1 box (18.3 oz) fudge brownie mix
Ingredients required per package instructions (usually eggs, oil, and water)
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
2 tablespoons unsalted butter
Pinch of salt
Whipped cream
Maraschino cherries
Chopped nuts (optional)

Instructions

1. Preheat the Oven:

Set oven to 350°F (175°C).
Grease a 9-inch springform pan thoroughly.

2. Prepare the Brownie Layer:

Mix brownie batter as directed on the box.
Pour batter into the greased springform pan.
Bake for 20–25 minutes, or until the center is just set.
Let cool slightly while you prepare the cheesecake filling.

3. Make the Cheesecake Layer:

In a large bowl, beat softened cream cheese until creamy.
Add sugar and vanilla extract. Mix until smooth.
Beat in the eggs one at a time, scraping the sides between additions.
Fold in sour cream and mix until fully combined.
Pour cheesecake batter over the slightly cooled brownie layer.

4. Bake the Cheesecake:

Reduce oven temperature to 325°F (160°C).
Place the springform pan on a baking sheet and bake for 50–55 minutes, until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour.
Remove and cool completely, then refrigerate for at least 4 hours or overnight.

5. Make the Hot Fudge Sauce:

In a small saucepan over low heat, combine chocolate chips, heavy cream, butter, and salt.
Stir constantly until the mixture is melted, smooth, and glossy.
Let cool slightly before using.

6. Assemble the Cheesecake:

Remove chilled cheesecake from the pan and place on a serving platter.
Pour the warm hot fudge sauce generously over the top.
Garnish with whipped cream, maraschino cherries, and chopped nuts if desired.

7. Serve:

Slice and serve chilled for the best texture and flavor.
Optional: Add a scoop of ice cream for the ultimate sundae experience.

Notes

This cheesecake is rich, so smaller slices go a long way.
It’s ideal for holidays, birthdays, or anytime you need to impress a chocolate-loving crowd.
Let the cheesecake chill fully for best results—it tastes even better the next day!

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American