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Heavenly Hot Fudge Sundae Brownie Cheesecake

Heavenly Hot Fudge Sundae Brownie Cheesecake for Sweet Gatherings

Indulge in the Heavenly Hot Fudge Sundae Brownie Cheesecake, a layered dessert that combines brownie and cheesecake topped with classic sundae fixings.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 6 hours
Total Time 7 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Layer
  • 1 box Brownie Mix Use boxed mix or homemade for best results.
  • 2 large Eggs Provides structure for the brownie layer.
  • 1/2 cup Vegetable Oil For moisture; can substitute melted butter.
  • 1/4 cup Water Helps combine the brownie mix.
For the Cheesecake Layer
  • 16 oz Cream Cheese Ensure softened for easy mixing.
  • 1 cup Granulated Sugar Sweetens and balances flavor.
  • 1/2 cup Sour Cream Adds texture and slight tang.
  • 1 tsp Vanilla Extract Use pure for best flavor.
  • 2 large Eggs Add one at a time to avoid overmixing.
For Toppings
  • 1 cup Hot Fudge Sauce Prepare extra for serving.
  • 1 cup Whipped Cream Make fresh before serving.
  • 1 cup Chopped Brownie Pieces For extra texture.
  • 1/2 cup Chopped Walnuts or Pecans Optional for a crunchy element.
  • 1/2 cup Maraschino Cherries Classic topping for sundae.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Hand mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it and optionally lining the bottom with parchment.
  2. Prepare the brownie mix according to package instructions, adding eggs, oil, and water. Pour into the pan and bake for 15-18 minutes.
  3. In another bowl, beat the cream cheese until smooth. Mix in sugar, sour cream, and vanilla, then add eggs one at a time.
  4. Pour the cheesecake filling over the brownie base once it has cooled slightly.
  5. Bake the cheesecake for 45-55 minutes until edges are firm and center has a slight jiggle.
  6. Let the cheesecake cool in the oven with the door cracked for about 30 minutes.
  7. Transfer to the fridge and chill for at least 6 hours, preferably overnight.
  8. Before serving, warm the hot fudge sauce. Top the cheesecake with fudge, whipped cream, brownie pieces, nuts, and cherries.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 320mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

For the best results, make sure all ingredients are at room temperature. Customize toppings as desired.

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