By This Hot Fudge Sundae Brownie Cheesecake balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Hot Fudge Sundae Brownie Cheesecake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Hot Fudge Sundae Brownie Cheesecake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the brownie crust:
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1/2 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
For the cheesecake layer:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
For the hot fudge sauce:
1 cup semisweet chocolate chips
1/2 cup heavy cream
2 tablespoons unsalted butter
For topping:
Whipped cream
Maraschino cherries
Crushed nuts (optional)
Sprinkles (optional)
PREPARATION STEPS
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
Make the brownie crust:
In a medium bowl, whisk together the melted butter and sugar. Add the eggs one at a time, followed by the vanilla extract. Stir in cocoa powder, flour, and salt until just combined. Pour the brownie batter into the prepared springform pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the crust cool completely.
Make the cheesecake layer:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream. Pour the cheesecake batter over the cooled brownie crust.
Bake the cheesecake:
Wrap the bottom of the springform pan in foil and place it in a large roasting pan. Fill the roasting pan with about 1 inch of hot water to create a water bath. Bake the cheesecake for 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking. Refrigerate for at least 4 hours, or overnight.
Make the hot fudge sauce:
In a small saucepan, heat the heavy cream until steaming but not boiling. Remove from heat and add the chocolate chips and butter. Let it sit for 1-2 minutes, then stir until smooth and glossy. Let the sauce cool slightly before using.
Assemble the sundae cheesecake:
Once the cheesecake is fully chilled, pour the hot fudge sauce over the top, letting it drip down the sides. Top with whipped cream, maraschino cherries, crushed nuts, and sprinkles for a sundae effect.
Serve:
Slice and enjoy this decadent sundae-inspired cheesecake!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
