Description
Indulge in this decadent Hot Fudge Sundae Brownie Cheesecake! A fudgy chocolate brownie base meets a creamy, dreamy cheesecake layer, topped with warm, glossy hot fudge and finished with whipped cream, nuts, cherries, and sprinkles.
Ingredients
Scale
Brownie Base:
- 1/2 cup unsalted butter (melted)
- 4 oz semi-sweet chocolate, chopped
- 1 cup granulated sugar
- 1/4 cup brown sugar (optional)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour, sifted
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Hot Fudge Topping & Sundae Garnishes:
- 1 cup semi-sweet chocolate, chopped or chips
- 1/2 cup heavy cream
- 2 tbsp butter
- Whipped cream, as desired
- 1/4 cup chopped nuts (optional)
- 4–6 maraschino cherries (optional)
- Sprinkles, as desired
Instructions
- Prepare Brownie Base: Preheat oven to 350°F. Grease a 9-inch springform pan. Melt butter and chocolate together until smooth. Stir in sugars, then eggs and vanilla. Fold in flour, cocoa, and salt. Pour into pan, bake 18–20 minutes, then cool slightly.
- Make Cheesecake Layer: Beat cream cheese until smooth. Add sugar and sour cream, then eggs one at a time, followed by vanilla. Pour over cooled brownie, smooth top, and tap pan to remove air bubbles. Bake 25–30 minutes. Cool at room temperature, then chill for at least 2 hours.
- Assemble Hot Fudge Sundae: Warm chocolate, heavy cream, and butter until smooth. Pour over chilled cheesecake. Top with whipped cream, nuts, sprinkles, and cherries. Slice with a warm knife and serve.
Notes
- Make ahead: Brownie and cheesecake layers can be baked a day in advance.
- Customize toppings: Whipped cream, nuts, cherries, or sprinkles.
- Room temperature ingredients create a smooth cheesecake layer.
- Use a warm knife for clean slices.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Cuisine: American
Nutrition
- Serving Size: 8–10