Hot Fudge Sundae Brownie Cheesecake

A decadent, show-stopping dessert that layers a rich fudgy brownie base with a velvety cream cheese filling, then drowns it all in warm, glossy hot fudge sauce. Topped with whipped cream, cherries, and chocolate shavings, this over-the-top treat is like a sundae, brownie, and cheesecake had a delicious lovechild. Perfect for birthdays, holidays, or any time you want to impress.

Why You’ll Love This Recipe

This isn’t just another cheesecake—it’s dessert royalty. Inspired by the classic ice cream sundae but baked into an elegant sliceable form, this masterpiece delivers three textures and flavors in one: a chewy brownie bottom, a silky-smooth cheesecake middle, and a luxurious hot fudge crown. Every bite is pure indulgence—rich, chocolatey, and impossible to resist.

Perfect for:

  • Special occasions (birthdays, anniversaries, holidays)
  • Fans of molten lava cake, Oreo cheesecake, or hot fudge sundaes
  • Making ahead (it chills beautifully!)
  • Wowing guests who think you spent hours in the kitchen

🍫 "I made this for my birthday," said one home cook. "My friends stood in silence after the first bite—then demanded the recipe!"

Ingredients

For the Fudgy Brownie Base

  • ½ cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ⅓ cup (40g) unsweetened cocoa powder (Dutch-process or natural)
  • ½ cup (65g) all-purpose flour
  • ¼ tsp salt
  • ¼ tsp baking powder

For the Creamy Cheesecake Layer

  • 32 oz (907g / 4 packages) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) sour cream, room temperature
  • 1 cup (240ml) heavy cream, cold
  • 4 large eggs, room temperature
  • 2 tsp pure vanilla extract

For the Hot Fudge Sauce

  • 1 cup (200g) granulated sugar
  • ½ cup (45g) unsweetened cocoa powder
  • ¼ cup (60g) unsalted butter
  • ½ cup (120ml) heavy cream
  • ½ tsp vanilla extract
  • Pinch of salt

For the Grand Finale (Optional Garnishes)

  • Fresh whipped cream or Cool Whip
  • Maraschino cherries, halved or whole
  • Crushed pecans, walnuts, or peanuts
  • Chocolate shavings or sprinkles

Step-by-Step Instructions

1. Bake the Brownie Base

  • Preheat oven to 350°F (175°C).
  • Grease a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl:

  • Whisk together melted butter and sugar until smooth.
  • Add eggs and vanilla, beating well.
  • In a separate bowl, sift together cocoa powder, flour, salt, and baking powder.
  • Gradually add dry ingredients to wet, mixing just until combined.

Pour batter into prepared pan and spread evenly.

  • Bake 20–25 minutes, until set and a toothpick comes out with moist crumbs.
  • Let cool completely in the pan on a wire rack.

✅ Don’t skip cooling—the next layer needs a stable base.

2. Make the Cheesecake Layer

Reduce oven temperature to 325°F (163°C).

In a large bowl using an electric mixer:

  • Beat softened cream cheese on medium speed until smooth and creamy (~2 mins).
  • Add sugar and beat until fully incorporated.
  • Mix in sour cream and heavy cream until smooth.
  • Add eggs, one at a time, mixing on low after each addition.
  • Stir in vanilla extract.

Pour gently over cooled brownie layer and smooth the top.

3. Water Bath Bake for Perfection

Place the springform pan inside a large roasting pan.

  • Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform.

Bake 60–70 minutes, until edges are set but the center still has a slight jiggle (like Jell-O).

Turn off oven, crack the door open, and let cool 1 hour inside.

  • Remove from water bath and refrigerate at least 4 hours, or preferably overnight.

✅ This prevents cracks and ensures a silky texture.

4. Make the Hot Fudge Sauce

In a small saucepan over medium heat:

  • Combine sugar, cocoa powder, and salt.
  • Add butter and stir as it melts.
  • Slowly whisk in heavy cream.
  • Cook 3–5 minutes, stirring constantly, until thick, smooth, and glossy.

Remove from heat. Stir in vanilla extract.

  • Let cool slightly (5–10 mins)—it will thicken more as it cools.

5. Assemble & Garnish

  • Spread warm fudge sauce evenly over the chilled cheesecake.
  • Drizzle extra around the edges for drama.
  • Top with:
    • Dollops of whipped cream
    • Cherries on top
    • A sprinkle of crushed nuts
    • Chocolate shavings or sprinkles

Refrigerate 15–20 minutes to set the fudge slightly.

6. Slice & Serve

  • Run a knife under hot water and wipe dry before slicing for clean cuts.
  • Serve chilled.

Pair with:

  • Vanilla ice cream (yes, really!)
  • Cold milk or coffee
  • A glass of red wine or dessert cocktail

✅ Leftovers? Store covered—they only get better with time!

You Must Know

  • Use full-fat dairy —low-fat versions may cause cracking or graininess.
  • Softened cream cheese is key —cold blocks create lumps.
  • Don’t skip the water bath —it ensures even baking and prevents cracks.
  • Tastes better the next day! Flavors deepen and texture firms up.
  • Freezer-friendly —cool completely and freeze up to 3 months.

Storage Tips

  • Store covered in the refrigerator for up to 5 days.
  • Freeze for up to 3 months —wrap tightly in plastic + foil; thaw in fridge before serving.
  • Keep garnishes separate if freezing; add fresh when serving.

Ingredient Substitutions

Cream cheese
Mascarpone or dairy-free alternative
Slight flavor change
Sour cream
Greek yogurt or creme fraiche
Tangier substitute
Heavy cream
Evaporated milk or coconut cream
For richness
Cocoa powder
Dark chocolate (melted)
Richer, less powdery
Eggs
Not easily substitutable
Essential for structure

Serving Suggestions

  • Serve family-style on a cake stand with candles.
  • Great for potlucks—bring the whole dish!
  • Double the batch and freeze half for future joy.
  • Package mini slices in gift boxes for edible presents.

Cultural Context

Rooted in American dessert culture and modern “over-the-top” baking trends, this recipe celebrates how beloved classics—brownies, sundaes, and cheesecakes—can be fused into something extraordinary. Found at celebrations, creative kitchens, and holiday tables alike, it honors the joy of sharing food that feels both nostalgic and spectacular.

Pro Tips

  • Double the recipe? Yes—perfect for feeding a crowd. Use two pans.
  • Want more crunch? Sprinkle crushed cookies or pretzels between layers.
  • Make ahead: Assemble 1–2 days ahead. Chill until serving.
  • Label your dish: People will ask for the recipe.
  • Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I make it without a water bath?
A: Technically yes—but risk of cracking increases. Use a towel-lined pan for insulation if needed.

Q: Why did my cheesecake crack?
A: Likely due to overbaking, high heat, or sudden temperature changes. Follow water bath steps carefully.

Q: Is this gluten-free?
A: Only if using GF flour and verifying all ingredients.

Q: Can I use store-bought fudge sauce?
A: Absolutely! Warm it slightly before spreading.

Q: Can I air fry leftovers?
A: No—but reheat briefly in microwave (5 secs) to soften center.

Allergy Information

Contains: dairy (butter, cream cheese, sour cream, heavy cream), eggs, wheat (in flour).
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free (unless adding nuts).
Always check labels—especially on processed sugars, cocoa, and garnishes.

Nutrition Facts (Per Serving – Approximate)

Based on 12 servings

  • Calories: 680
  • Fat: 50g
  • Saturated Fat: 28g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Sugar: 40g
  • Protein: 9g
  • Sodium: 480mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

This cheesecake doesn’t whisper. It emerges cold from the fridge, fudgy and inviting, saying everything a great dessert should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with chocolate, care, and someone who says, “Let’s make it together.”