Hot Fudge Sundae Brownie Cheesecake

This Hot Fudge Sundae Brownie Cheesecake is the dessert that always blows my guests away. Each layer brings its own magic, from the dense brownie bottom to the luscious cheesecake and all the sundae toppings. It is celebration food at its most decadent and has become my most requested birthday treat in our house. I still remember the first time I made it for a summer barbecue — the platter was empty before I could blink.

I first made this when my chocolate loving brother begged for something outrageous for his birthday. Now it is a go to for any family get together when we want dessert memories to last.

Gather Your Ingredients

• Brownie batter: Choose your favorite recipe or mix look for quality cocoa powder and real butter for deep flavor
• Cream cheese: Full fat block style is best for a thick creamy cheesecake layer
• Sugar: Granulated creates the perfect sweetness in both layers
• Eggs: Room temperature helps batter blend for the creamiest texture
• Sour cream: Adds a tang and keeps the cheesecake ultra smooth opt for full fat
• Vanilla extract: Always use pure vanilla not imitation for richer flavor
• Hot fudge sauce: Homemade, jarred, or quality store bought adds extra decadence
• Heavy cream: For making hot fudge at home or freshly whipped cream for topping
• Chocolate chips: Optional for an extra hit of fudginess in your brownie base or hot fudge
• Sprinkles and cherries: Classic sundae toppings never fail to bring that festive finishing touch

How to Make It

Preheat Your Oven:

Set your oven rack in the center position and heat to 350 degrees Fahrenheit or 175 degrees Celsius. This ensures even baking for both brownie and cheesecake layers.

Build the Brownie Base:

Prepare your brownie batter as you normally would using your favorite mix or recipe. Line and grease a springform or deep cake pan. Pour the batter in and tap the pan gently on the counter to level. Bake for about 25 minutes until just set at the edges and slightly soft in the center for a chewy base. Allow to cool completely before proceeding to the next step.

Craft the Cheesecake Batter:

Using an electric mixer beat cream cheese with sugar at medium speed until absolutely smooth and lump free. Add eggs one at a time letting each incorporate fully before adding the next. Scrape the bowl often. Blend in sour cream and vanilla until the mixture is creamy and glossy.

Assemble the Layers:

Carefully pour the cheesecake batter over the completely cooled brownie base. Use a spatula to smooth the top so the cheesecake bakes level. Gently tap the pan on the counter to release any air bubbles.

Bake the Cheesecake:

Place your pan on a baking sheet in the heated oven. Bake for 45 minutes. The cheesecake should be set at the edges with a slight wobble in the center. Once done turn off the oven and let the cake cool inside with the door closed for one hour. This gentle cooling prevents cracks.

Full Chill Before Unmolding:

Transfer the pan to the refrigerator and chill for at least four hours or preferably overnight. The flavors will mingle and the texture will firm up for perfect slicing.

Fudge Drizzle Time:

Warm up your hot fudge sauce gently until pourable but still thick. Spoon or drizzle generously over the top of your chilled cheesecake allowing some to drip down the sides.

Decorate and Serve:

Dollop or pipe whipped cream around the edge. Scatter plenty of sprinkles and crown each slice with a cherry. Slice with a hot wet knife for the cleanest servings and enjoy every indulgent bite.

The hot fudge sauce is my favorite part because it reminds me of summer trips to the old ice cream parlor with my sister. We always argued over who got the cherry but agreed that no sundae is complete without it. Every time I make this cheesecake it brings that same feeling of celebration to my kitchen.

Flavor Boosters

Go for real butter and full fat dairy for maximum richness. Check for plump cherries without bruises and use only fresh heavy cream for the ultimate whipped topping.

Serving Suggestions

This cheesecake shines on its own but a scoop of vanilla ice cream on the side turns it into the ultimate sundae experience. Offer bowls of extra sprinkles and fudge so everyone can customize their slice. For parties a platter of sliced strawberries adds color and freshness.

Creative Twists

If you need to go gluten free try your favorite gluten free brownie mix. Dairy free cream cheese and sour cream work for those avoiding dairy but go for the thickest options you can find. For the hot fudge coconut cream makes a great stand in for heavy cream.

This dessert is always a showstopper and guaranteed to be the first thing gone at any party. Make it once and you will have a new birthday tradition for years to come.

Frequently Asked Questions About This Dish

→ Can I use boxed brownie mix for the base?

Absolutely! A good quality boxed mix works wonderfully for the brownie base. Homemade batter also works if you prefer from-scratch baking.

→ Is a water bath necessary for baking?

No water bath is needed. This cheesecake bakes evenly without it, making the process easy and mess-free.

→ How should I store leftovers?

Keep leftover cheesecake chilled in the refrigerator, covered, for up to four days to maintain freshness and texture.

→ What can I use if I don’t have a springform pan?

You can use a deep cake pan lined with parchment paper. This makes lifting and removing the cheesecake simple after chilling.

→ How do I make the hot fudge drizzle smoother?

If your hot fudge sauce is too thick, simply add a splash of milk or cream and stir until it reaches the desired consistency.

→ What are some topping alternatives?

Try toasted nuts, chocolate shavings, caramel drizzle, or even crushed cookies for delicious topping variations.