Dessert

Hot Fudge Sundae Brownie Cheesecake Recipe

ByZoe Lane March 4, 2026March 4, 2026

Introduction

The Hot Fudge Sundae Brownie Cheesecake is a decadent dessert that combines rich brownie, creamy cheesecake, and classic sundae toppings. Perfect for special occasions or any time you want to treat yourself, this layered dessert brings together the best of chocolate and creamy textures.

A slice of cheesecake with a thick, dark chocolate crust at the bottom, topped with a creamy, pale yellow cheesecake layer in the middle. Over the cheesecake, there is a layer of dark chocolate sauce dripping down the sides, with whipped cream piled in a small, fluffy mound on top. There are dark chocolate shavings scattered over the whipped cream and sauce. A bright red cherry sits on top of the whipped cream, and another cherry rests on the white plate beside the cheesecake slice. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (18.3 oz) brownie mix
3 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup hot fudge sauce, warmed
1 1/2 cups whipped cream
Shaved chocolate
Maraschino cherries

Instructions

Step 1: Prepare the brownie mix according to the package instructions. Spread the batter evenly into a greased 9-inch springform pan. Bake at 350°F for 20 to 22 minutes until the brownie is set but still fudgy. Allow it to cool completely.
Step 2: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Then blend in the sour cream and vanilla extract until combined. Pour the cheesecake mixture over the cooled brownie layer.
Step 3: Wrap the springform pan with foil to prevent water from seeping in, then place it in a water bath. Bake at 325°F for 50 to 60 minutes, or until the center jiggles slightly when shaken. Turn off the oven and let the cheesecake cool inside for 1 hour before transferring it to the refrigerator. Chill for at least 4 hours or overnight.
Step 4: When ready to serve, warm the hot fudge sauce and drizzle it generously over the cheesecake. Pipe or spoon whipped cream on top, then garnish with shaved chocolate and maraschino cherries. Slice and enjoy your delicious sundae-inspired dessert!

Tips & Variations

For extra moisture, add a tablespoon of vegetable oil or melted butter to the brownie batter if your mix allows.
Use homemade hot fudge sauce for a richer flavor, or substitute with chocolate ganache.
Try different toppings such as crushed nuts, caramel drizzle, or fresh berries for variation.
Make individual servings by baking in muffin tins lined with cupcake liners.

Storage

Store leftover cheesecake in the refrigerator, covered loosely with plastic wrap or in an airtight container. It will keep well for up to 4 days. Reheat slightly before serving if you prefer the hot fudge warm, but the cheesecake itself is best enjoyed chilled.

How to Serve

A slice of chocolate pie with three visible layers sits on a white plate against a white marbled background. The bottom layer is a dark, crumbly chocolate crust, firm and dense. Above it is a thick, creamy pale yellow cheesecake layer, smooth in texture. The top layer is a glossy, rich chocolate glaze that drips over the sides. On top, there is a large swirl of white whipped cream, crowned with a bright red cherry. Dark chocolate shavings are scattered over the whipped cream and glaze, with two more red cherries placed on the plate near the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade brownies instead of a box mix?

Absolutely! You can use your favorite homemade brownie recipe as the base. Just make sure it fits into the 9-inch springform pan and bake it fully before adding the cheesecake layer.

Why do I need to use a water bath for baking the cheesecake?

The water bath ensures even, gentle heat distribution which prevents the cheesecake from cracking and keeps it creamy and smooth. Wrapping the pan with foil also helps protect it from water seepage.