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Hot Fudge Sundae Brownie Cheesecake

Indulge in a decadent dessert that combines fudgy brownies, creamy cheesecake, and warm hot fudge for a comforting treat perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert, Sweets
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 box fudge brownie mix (18.3 oz) Plus ingredients needed to prepare according to package instructions
Cheesecake Filling
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
Hot Fudge
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 pinch salt
Garnishes
  • 1 can whipped cream For garnish
  • 1 jar maraschino cherries For garnish
  • 1 cup chopped nuts Optional for garnish

Method
 

Preparation
  1. Preheat your oven to 350F (175C). Grease a 9-inch springform pan.
  2. Prepare the brownie mix according to the package instructions and spread the batter in the bottom of the pan. Bake for 20-25 minutes until set, then let cool.
Cheesecake Layer
  1. In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, then beat until combined.
  2. Add eggs one at a time, mixing well after each, and then mix in the sour cream.
  3. Pour the cheesecake batter over the cooled brownie layer.
  4. Bake at 325F (160C) for 50-55 minutes until set around the edges. Turn off the oven and leave with the door slightly open for 1 hour. Cool completely and chill for at least 4 hours or overnight.
Hot Fudge Sauce
  1. For the hot fudge sauce, heat chocolate chips, heavy cream, butter, and salt in a saucepan over low heat until melted and smooth. Cool slightly.
Serving
  1. Remove the cheesecake from the pan, drizzle with hot fudge, and optionally top with whipped cream, cherries, and nuts.
  2. Slice and serve chilled.

Notes

Let the brownie layer cool thoroughly before pouring the cheesecake batter so the layers stay neat. Bring cream cheese to room temperature for a silkier batter and fewer lumps. Use a water bath if you’re worried about cracking — it’s old-fashioned and works like a charm. Don’t overbake the cheesecake; the center should still have a gentle wobble when you take it out. Warm the hot fudge gently — low heat keeps it glossy and smooth.