Description
This Hot Fudge Sundae Brownie Cheesecake recipe features a rich brownie base, creamy cheesecake filling, and classic sundae toppings like hot fudge, whipped cream, and cherries. Perfect for parties and chocolate lovers, it’s a decadent dessert you can make ahead with ease.
Ingredients
1 cup unsalted butter
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
2 teaspoons vanilla extract
3/4 cup cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon salt
24 oz cream cheese
1 cup sour cream
1/2 cup granulated sugar (for cheesecake layer)
1/4 cup heavy cream
2 large eggs (for cheesecake layer)
1/2 cup semi-sweet chocolate chips
1/4 cup powdered sugar
1 cup whipped cream
8 maraschino cherries
1 cup hot fudge sauce
Instructions
1. Preheat oven to 350°F (175°C) and grease a springform pan.
2. Melt butter, then stir in both sugars, eggs, and vanilla.
3. Whisk in cocoa powder, flour, and salt until fully combined.
4. Pour brownie batter into the prepared pan and bake for 20-25 minutes. Let cool completely.
5. In a large bowl, beat cream cheese until smooth.
6. Add sugar, sour cream, and vanilla, mixing until fluffy.
7. Blend in heavy cream and eggs one at a time.
8. Pour cheesecake mixture over the cooled brownie base.
9. Place the pan in a water bath and bake for 45-55 minutes.
10. Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.
11. Before serving, warm the hot fudge and drizzle over the cheesecake.
12. Top with whipped cream, sprinkle chocolate chips, and garnish with cherries.
Notes
Use a water bath during baking to avoid cheesecake cracks.
Make sure the brownie base is completely cool before pouring the cheesecake layer.
Top the cheesecake just before serving to keep whipped cream fresh.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 35g
- Sodium: 220mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 130mg