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Hot Fudge Sundae Brownie Cheesecake

A rich brownie combined with creamy cheesecake and warm fudge, this dessert is perfect for any occasion and sure to please a crowd!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Layer
  • 1 cup unsalted butter The base of our rich brownie.
  • 2 cups granulated sugar Sweetness is key!
  • 4 large eggs They give the brownie its structure.
  • 1 teaspoon vanilla extract A touch of flavor that enhances everything.
  • 1 cup all-purpose flour Helps bind it all together.
  • 1 cup unsweetened cocoa powder The star ingredient for that deep chocolate taste.
  • 1/2 teaspoon salt Balances the sweetness.
For the Cheesecake Layer
  • 16 oz cream cheese softened, creamy goodness that makes cheesecake so irresistible.
  • 1 cup granulated sugar Sweetens the cheesecake perfectly.
  • 3 large eggs Adds richness and helps it set.
  • 1 teaspoon vanilla extract Enhances the cheesecake flavor.
  • 1/2 cup sour cream Adds tanginess and creaminess.
For the Hot Fudge Sauce
  • 1 cup semi-sweet chocolate chips For that rich chocolate flavor.
  • 1/2 cup heavy cream Makes the fudge sauce luscious.
  • 1/4 cup unsweetened cocoa powder Deepens the chocolate flavor.
  • 1/4 cup granulated sugar Sweetens the sauce.
  • 1 teaspoon vanilla extract Adds warmth to the sauce.
For Serving
  • whipped cream
  • chopped nuts (optional)
  • maraschino cherries (optional)

Equipment

  • 9-inch Springform Pan
  • Medium Saucepan
  • Large Mixing Bowl

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Step 2: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, eggs, and vanilla until well combined.
  3. Step 3: Add the flour, cocoa powder, and salt to the butter mixture. Stir until just combined. Pour the brownie batter into the prepared pan.
  4. Step 4: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
  5. Step 5: Pour the cheesecake batter over the brownie layer. Bake for 50-60 minutes, or until the center is set. Allow to cool, then refrigerate for at least 4 hours or overnight.
  6. Step 6: For the hot fudge sauce, combine chocolate chips, heavy cream, cocoa powder, and sugar in a saucepan over low heat. Stir until smooth and melted. Remove from heat and stir in the vanilla extract.
  7. Step 7: Slice the brownie cheesecake and drizzle with hot fudge sauce. Top with whipped cream, chopped nuts, and maraschino cherries if desired. Enjoy!

Notes

This dessert can be stored in the refrigerator for up to 5 days. Freeze slices for up to 3 months.