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Hot Fudge Sundae Brownie Cheesecake with whipped cream, chocolate fudge drizzle, brownie crust, and cherry on top

Hot Fudge Sundae Brownie Cheesecake

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  • Author: Clara Bennett
  • Total Time: 7 hours 40 minutes
  • Yield: 12 slices 1x
  • Diet: Vegetarian

Description

This Hot Fudge Sundae Brownie Cheesecake is a rich bakery-style dessert made with a fudgy brownie crust, creamy vanilla cheesecake filling, glossy hot fudge topping, whipped cream, chocolate curls, chopped nuts, and a classic maraschino cherry. Every slice tastes like a hot fudge sundae and brownie cheesecake combined into one indulgent celebration dessert.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 32 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 1/2 cup heavy cream
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons corn syrup or honey
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Whipped cream, for garnish
  • Maraschino cherries, for garnish
  • Chocolate curls or chocolate shavings, for garnish
  • Chopped peanuts or walnuts, for garnish
  • Extra hot fudge sauce, for garnish

Instructions

  1. Preheat the oven to 350°F. Grease a 9-inch springform pan, line the bottom with parchment paper, and wrap the outside of the pan with foil.
  2. In a mixing bowl, whisk together the melted butter and granulated sugar until smooth.
  3. Add the eggs and vanilla extract, then whisk until glossy and fully combined.
  4. Stir in the cocoa powder, all-purpose flour, salt, and baking powder until a thick brownie batter forms.
  5. Spread the brownie batter evenly into the prepared springform pan.
  6. Bake the brownie base for 18 to 22 minutes, or until the edges are set and the center still looks slightly soft.
  7. Remove the brownie base from the oven and let it cool while preparing the cheesecake filling.
  8. Lower the oven temperature to 325°F.
  9. In a large bowl, beat the softened cream cheese until completely smooth and creamy.
  10. Add the granulated sugar and mix until light and fluffy.
  11. Add the sour cream, heavy cream, vanilla extract, and flour, then mix until smooth.
  12. Add the eggs one at a time, mixing gently after each addition. Do not overmix once the eggs are added.
  13. Pour the cheesecake filling over the cooled brownie base and smooth the top with a spatula.
  14. Place the springform pan inside a larger roasting pan.
  15. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  16. Bake for 55 to 65 minutes, or until the edges are set and the center still has a slight jiggle.
  17. Turn off the oven, crack the oven door open, and let the cheesecake rest inside for 1 hour.
  18. Remove the cheesecake from the oven and water bath, then let it cool to room temperature.
  19. Refrigerate the cheesecake for at least 6 hours or overnight.
  20. To make the hot fudge sauce, place the chocolate chips, heavy cream, butter, corn syrup or honey, vanilla extract, and salt in a small saucepan over low heat.
  21. Stir until melted, smooth, and glossy. Let the fudge cool slightly until thick but still pourable.
  22. Release the chilled cheesecake from the springform pan.
  23. Pour the warm hot fudge sauce over the top, letting it drip down the sides.
  24. Add swirls of whipped cream, then garnish with maraschino cherries, chocolate curls, chopped nuts, and extra hot fudge drizzle.
  25. Slice with a warm knife for clean layers and serve chilled.

Notes

  • Use room-temperature cream cheese, sour cream, and eggs for the smoothest cheesecake texture.
  • Do not overmix the batter after adding the eggs because excess air can cause cracks.
  • The cheesecake is done when the edges are set and the center still has a gentle wobble.
  • Chill the cheesecake overnight for the cleanest slices and best flavor.
  • Add whipped cream and cherries right before serving for the freshest sundae-style presentation.
  • Use a warm knife wiped clean between slices for neat food-blog-style cuts.
  • Freeze slices without whipped cream or cherries for the best texture after thawing.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 620 kcal
  • Sugar: 45g
  • Sodium: 260mg
  • Fat: 40g
  • Saturated Fat: 24g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 155mg

Find it online: https://fenrecipes.com/hot-fudge-sundae-brownie-cheesecake/