Heavenly Hot Fudge Sundae Brownie Cheesecake
Creamy, fudgy, and downright irresistible, this dessert features a dense brownie base topped with a silky cheesecake layer, finished off with warm hot fudge and your favorite sundae toppings.
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Servings: 12 servings
Equipment
- 9x13-inch Baking Pan
- Mixing Bowl
- Electric Mixer
Ingredients
Brownie Layer
- 1 box Brownie mix 18 oz, plus ingredients called for on the box (2 eggs, 1/2 cup vegetable oil, 1/4 cup water)
Cheesecake Layer
- 16 ounces Cream cheese Softened to room temperature
- 2/3 cup Granulated sugar
- 2 large Eggs Room temperature
- 1 teaspoon Pure vanilla extract
- 1/2 cup Sour cream Room temperature or plain Greek yogurt
- 1 tablespoon All-purpose flour Helps stabilize cheesecake
Toppings
- 1 cup Hot fudge sauce Warmed (jarred or homemade)
- 1 scoop Vanilla ice cream Optional sundae topping
- 1 dollop Whipped cream Optional sundae topping
- 1/4 cup Chopped toasted pecans or peanuts Optional sundae topping
- 1 piece Maraschino cherry Optional sundae topping
- 1 tablespoon Chocolate shavings Optional sundae topping
- a pinch Sea salt For sprinkling on top
Instructions
- Prepare the brownie mix according to the package instructions, adding eggs, oil, and water as required. If you like an extra chocolate punch, dissolve 1/2 teaspoon espresso powder in the water before mixing. Pour the batter into a greased 9x13-inch baking pan and bake according to package directions until a toothpick comes out with a few moist crumbs. Allow brownies to cool completely in the pan.
- While the brownies cool, preheat the oven to 325°F (160°C). In a large bowl, beat the softened cream cheese until smooth and free of lumps. Add the granulated sugar and beat until well combined.
- Add the eggs one at a time, mixing briefly after each addition until incorporated. Stir in the vanilla extract, sour cream, and flour. Mix on low speed until just smooth — avoid overmixing to prevent cracks.
- Pour the cheesecake batter evenly over the cooled brownie base, smoothing the top with a spatula so the cheesecake layer is level. Tap the pan gently on the counter to release any large air bubbles.
- Bake the layered dessert for 40–50 minutes, or until the center is mostly set but still has a slight jiggle. A thin knife inserted in the center should come out mostly clean. Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes to reduce cracking.
- Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight. When ready to serve, warm the hot fudge sauce and drizzle over individual slices. Top with a scoop of vanilla ice cream, a dollop of whipped cream, nuts, cherries, and a light sprinkle of sea salt if desired.
Notes
Use room-temperature cream cheese and eggs for a smooth, lump-free cheesecake batter. Cool brownies completely before adding cheesecake; a warm base can cause the layers to mix and bake unevenly.