Name: Brownie Sundae Cheesecake
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 5 h 45 min
Cuisine: American
Ingredients: 1½ cups crushed Nilla Wafers (about 45–50 cookies); 6 tbsp powdered sugar; 6 tbsp cocoa powder; Brownie batter (from a box mix or homemade); 24 oz cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 tsp vanilla extract; ½ cup sour cream; 8 oz semi-sweet chocolate, chopped; 1 cup heavy cream; Whipped cream, cherries, and hot fudge (optional garnish)

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A Brownie Sundae Cheesecake is a rich and indulgent dessert that combines the best of three worlds—fudgy brownies, creamy cheesecake, and a luscious chocolate ganache. I love how this dessert layers different textures and flavors, giving me a treat that feels both comforting and luxurious at the same time.

Brownie Sundae Cheesecake

Why You’ll Love This Recipe

I like this recipe because it’s perfect for celebrations or whenever I want to impress my guests with something extra decadent. I get the chewy base of brownies, the smooth tang of cheesecake, and the glossy richness of ganache, all in one bite. I also enjoy how versatile it is—toppings like whipped cream, caramel drizzle, or even a scoop of ice cream make it feel like a true sundae-inspired masterpiece.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups crushed Nilla Wafers (about 45–50 cookies)
6 tbsp powdered sugar
6 tbsp cocoa powder
Brownie batter (from a box mix or homemade)
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream
8 oz semi-sweet chocolate, chopped
1 cup heavy cream
Whipped cream, cherries, and hot fudge for garnish (optional)

Directions

I preheat my oven to 350°F (175°C) and line a springform pan with parchment paper.
I mix the crushed Nilla wafers, powdered sugar, and cocoa powder together, then press the mixture into the bottom of the pan to form the crust.
I prepare the brownie batter and pour half of it over the crust, spreading evenly. I bake this layer for about 20 minutes.
While the brownie layer cools slightly, I beat the cream cheese and sugar together until smooth, then add eggs one at a time, followed by vanilla and sour cream.
I pour the cheesecake filling over the baked brownie layer. Then I dollop the remaining brownie batter on top and swirl it gently with a knife.
I bake for 50–55 minutes, until the center is just set. After turning off the oven, I leave the cheesecake inside with the door slightly open for about an hour.
Once cooled completely, I refrigerate it for at least 4 hours or overnight.
For the ganache, I heat the heavy cream until just simmering, then pour it over the chopped chocolate. I stir until smooth, let it cool slightly, and spread it over the chilled cheesecake.
I finish with whipped cream, hot fudge, and cherries before serving.

Servings and timing

This recipe serves about 12 slices. It takes me around 30 minutes to prepare, 1 hour and 15 minutes to bake, plus at least 4 hours of chilling time.

Variations

I sometimes swap the Nilla wafer crust with an Oreo cookie crust for an even richer chocolate base.
I add caramel sauce or peanut butter swirls into the cheesecake filling for extra flavor.
For a fun sundae-style twist, I top each slice with a scoop of vanilla ice cream right before serving.

storage/reheating

I store leftover cheesecake covered in the refrigerator for up to 5 days. If I want to keep it longer, I wrap it tightly and freeze it for up to 2 months. When I’m ready to enjoy it again, I thaw it overnight in the refrigerator. I never reheat cheesecake—it’s best served chilled or at room temperature.

FAQs

Can I make this recipe ahead of time?

Yes, I actually prefer making it a day ahead since it needs several hours to chill and set.

What kind of brownie mix works best?

I use any fudgy brownie mix, but homemade brownie batter also works great.

Can I skip the ganache?

Yes, I can leave it out if I want a lighter version, but the ganache really elevates the dessert.

How do I prevent cracks in the cheesecake?

I always bake it in a water bath or leave it to cool gradually in the oven with the door slightly open to avoid cracks.

Can I use different toppings?

Absolutely. I put caramel drizzle, chopped nuts, or even sprinkles on top depending on the occasion.

Conclusion

I love how this Brownie Sundae Cheesecake brings together the rich comfort of brownies, the creaminess of cheesecake, and the indulgence of ganache in one show-stopping dessert. It’s the kind of recipe I make when I want to treat myself and others to something unforgettable. Whether for birthdays, holidays, or just because, this dessert always steals the spotlight.