Hot Fudge Sundae Brownie Cheesecake

This dessert is a decadent treat that brings together a fudgy brownie base, a creamy cheesecake layer, and a rich hot fudge sundae-style topping — all in one. It’s cozy, indulgent, and perfect for when I want to impress or just treat myself.

Why You’ll Love This Recipe

I love this recipe because:

• It combines three beloved desserts — brownie, cheesecake and a hot fudge sundae — into one indulgent creation.
• It makes a stunning centerpiece — glossy ganache, whipped cream, nuts or cherries — ideal for celebrations or cozy nights.
• It’s make-ahead friendly: I can bake it, chill overnight, and it’s ready when I need it.
• The mix of textures — dense brownie, smooth cheesecake, silky fudge, crunchy nuts or cherries — gives every bite depth and satisfaction.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Brownie Base:

• 1 box brownie mix (plus eggs, oil, water as directed on the box)

Cheesecake Layer:

• 24 oz cream cheese, softened (about three 8-oz packages)
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract

Chocolate Ganache / Fudge Sauce:

• ½ cup semi-sweet chocolate chips
• ¼ cup heavy whipping cream

Whipped Cream Topping & Garnishes:

• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ cup chopped peanuts (optional)
• Maraschino cherries (for garnish, optional)

Directions

1. Preheat oven to 350 °F (≈ 175 °C). Grease the bottom and sides of a 9-inch springform pan.
2. Prepare the brownie batter using the boxed mix (with eggs, oil, water per box instructions). Pour into the prepared pan and bake 30–40 minutes, or until a toothpick inserted in center comes out with moist crumbs. Let the brownie base cool completely.
3. Meanwhile, in a large bowl, beat the softened cream cheese until smooth. Add the ¾ cup sugar and mix until creamy. Beat in the eggs one at a time until fully combined, then stir in the vanilla extract.
4. Gently pour the cheesecake batter over the cooled brownie base. Reduce oven temperature to 325 °F (≈ 163 °C) and bake for about 50–60 minutes — until the edges are set and the center is just slightly jiggly. Then turn off the oven, crack the door open, and let the cheesecake cool slowly inside for about 1 hour. After that, refrigerate for at least 4 hours or ideally overnight.
5. To make the ganache: combine the ½ cup chocolate chips with the ¼ cup heavy cream (in a microwave-safe bowl), heat in short bursts until melted, then whisk until smooth. Let cool slightly, then pour over the chilled cheesecake, spreading into a glossy layer. Chill again for about an hour until set.
6. For the whipped topping: beat 1 cup heavy whipping cream with ½ cup powdered sugar and 1 teaspoon vanilla until stiff peaks form. Spread or pipe the whipped cream over the ganache. Garnish with chopped peanuts and cherries as desired.
7. Chill briefly to set. Slice and serve cold.

Servings And Timing

• Servings: about 8 slices
• Prep time: ~ 20 minutes (excluding chilling)
• Bake time: about 50–60 minutes (cheesecake) + 30–40 minutes (brownie) = ~ 1.5 hours total bake time
• Chilling time: at least 4 hours, ideally overnight — for best texture and easier slicing

Variations

• Use a homemade brownie batter instead of boxed mix if preferred.
• Omit peanuts for a nut-free version, or replace with toasted almonds, coconut flakes, or chocolate chips.
• Add fresh berries, caramel drizzle, cookie crumbs, or a scoop of ice cream on the side for variation.
• Use different flavored whipped cream (e.g. vanilla, coffee, chocolate) to customize the topping.

Storage/Reheating

• Store leftovers covered in the refrigerator for up to 4–5 days.
• For longer storage, wrap individual slices tightly in plastic wrap or foil, freeze for up to 2 months. Thaw overnight in the fridge before serving (add toppings after thawing for best texture).

FAQs

How can I prevent cracks in the cheesecake layer?

I let the cheesecake cool slowly: after baking, I turn off the oven and leave the door slightly open so the cheesecake cools gently before refrigerating. That helps prevent cracks from forming.

Can I use a boxed brownie mix instead of making the brownie base from scratch?

Yes — using a boxed brownie mix works well and is a lot quicker. It still pairs perfectly with the cheesecake and fudge topping.

Do I need a water bath (bain-marie) when baking the cheesecake layer?

For this version I don’t use a water bath; the brownie base and gentle cooling help the cheesecake bake evenly. But if you’re worried about cracking, a water bath is always an option.

Can I prepare this dessert a day ahead?

Absolutely — in fact, chilling it overnight helps the cheesecake set nicely and makes slicing cleaner and easier.

Can I customize the toppings?

Yes — I often switch it up: instead of peanuts or cherries I might use cookie crumbs, fresh berries, caramel drizzle, or even a scoop of ice cream on the side. The dessert is versatile and welcomes creative toppings.

Conclusion

Making the Hot Fudge Sundae Brownie Cheesecake takes a bit of effort — brownie, cheesecake, fudge, toppings — but it’s worth it. Every layer brings something different: fudgy, creamy, silky, crunchy. Together they create a decadent dessert that feels perfect for celebrations, cozy nights, or anytime I want a special treat. I always feel proud serving it — and it’s always a hit.

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