Hot Fudge Sundae Brownie Cheesecake Recipe
There’s nothing more indulgent than a Hot Fudge Sundae Brownie Cheesecake Recipe.
Ingredients
For the Brownie Base
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Cheesecake Layer
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Fudge Topping
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
Optional Toppings
- Whipped cream
- Chopped nuts
- Maraschino cherries
Instructions
- Preheat oven to 350°F (175°C). Grease the springform pan.
- In a bowl, mix butter and sugar until creamy.
- Add eggs and vanilla. Stir in cocoa powder.
- Fold in flour, salt, and baking powder.
- Spread brownie batter into prepared pan evenly.
- Bake for 20 minutes. Let cool slightly.
- Beat cream cheese and sugar until smooth.
- Add eggs, one at a time. Blend gently.
- Mix in vanilla and sour cream until smooth.
- Pour cheesecake layer over cooled brownie base.
- Bake at 325°F (163°C) for 40 minutes.
- Cool completely, then refrigerate for 4 hours.
- For fudge, heat cream and butter until hot.
- Add chocolate chips. Stir until smooth.
- Mix in vanilla. Let cool slightly before topping.
- Pour fudge over chilled cheesecake evenly.
- Top with whipped cream, nuts, and cherry.
Notes
- Use room-temperature cream cheese for smooth blending.
- Don’t overmix cheesecake batter—avoid cracks.
- Let cheesecake cool fully before adding fudge.
- For easier slicing, use a warm knife.
- Chill overnight for best texture and flavor.