Hot Fudge Sundae Brownie Cheesecake

Here’s a full, detailed recipe for a Hot Fudge Sundae Brownie Cheesecake—rich, layered, and bakery-style, with clear step-by-step directions.

🍫 Hot Fudge Sundae Brownie Cheesecake

🔪 Equipment Needed

9-inch springform pan
Mixing bowls
Hand mixer or stand mixer
Whisk & spatula
Baking sheet (for water bath or drip protection)

🧾 Ingredients

Brownie Layer

½ cup (113 g) unsalted butter, melted
1 cup (200 g) granulated sugar
2 large eggs (room temperature)
1 tsp vanilla extract
⅓ cup (40 g) unsweetened cocoa powder
½ cup (65 g) all-purpose flour
¼ tsp salt

Cheesecake Layer

16 oz (450 g) cream cheese, softened
¾ cup (150 g) granulated sugar
2 large eggs (room temperature)
1 tsp vanilla extract
½ cup (120 ml) sour cream
¼ cup (60 ml) heavy cream

Hot Fudge Topping

¾ cup (180 ml) heavy cream
1 cup (170 g) semi-sweet chocolate chips
2 tbsp butter
1 tbsp light corn syrup or honey (for shine)
1 tsp vanilla extract

Sundae Toppings (Optional but Recommended)

Whipped cream
Chopped nuts (peanuts or walnuts)
Chocolate syrup
Maraschino cherries

👩‍🍳 Directions

1. Prepare the Pan

Preheat oven to 325°F (165°C).
Grease a 9-inch springform pan.
Line the bottom with parchment paper.
Wrap the outside of the pan with foil if using a water bath.

2. Make the Brownie Layer

In a bowl, whisk melted butter and sugar until glossy.
Add eggs and vanilla; mix until smooth.
Sift in cocoa powder, flour, and salt.
Stir just until combined (do not overmix).
Pour brownie batter into the pan and smooth evenly.
Bake for 15 minutes, then remove (it will be partially baked).

3. Make the Cheesecake Layer

Beat cream cheese and sugar on medium speed until smooth (2–3 minutes).
Add eggs one at a time, mixing on low speed.
Mix in vanilla, sour cream, and heavy cream until just combined.
Pour cheesecake batter gently over the brownie layer.

4. Bake the Cheesecake

Option A: Water Bath (Best Texture)

Place pan in a larger baking dish.
Add hot water halfway up the sides.

Option B: No Water Bath

Place a pan of hot water on the oven rack below.

Bake at 325°F (165°C) for 55–65 minutes
✔ Center should jiggle slightly
✔ Edges should be set

5. Cool Properly (Very Important)

Turn oven off.
Crack oven door open slightly.
Let cheesecake cool inside oven for 1 hour.
Remove and cool completely at room temperature.
Refrigerate at least 4 hours, preferably overnight.

6. Make the Hot Fudge Sauce

Heat heavy cream in a saucepan until just steaming (do not boil).
Remove from heat; add chocolate chips and butter.
Let sit 2 minutes, then whisk until smooth.
Stir in corn syrup (or honey) and vanilla.
Let cool slightly before pouring.

7. Assemble the Sundae Cheesecake

Remove cheesecake from springform pan.
Pour warm hot fudge over the top.
Add whipped cream swirls.
Sprinkle nuts and drizzle extra chocolate syrup.
Top with cherries if desired.

❄️ Storage

Refrigerate covered for up to 5 days
Freeze (without toppings) for up to 2 months

⭐ Tips for Success

Always use room-temperature ingredients
Mix cheesecake batter on low speed to avoid cracks
Don’t rush cooling—this keeps it creamy
Warm fudge slightly before serving for the “hot fudge sundae” effect