Dessert

Hot Fudge Sundae Brownie Cheesecake Recipe

BySarah Summers March 4, 2026March 4, 2026

Introduction

The Hot Fudge Sundae Brownie Cheesecake is a decadent dessert combining rich, fudgy brownies with creamy cheesecake and a classic hot fudge topping. It’s a crowd-pleaser that’s perfect for special occasions or any time you crave an indulgent treat.

A slice of chocolate cheesecake sits on a round white plate with a white marbled background. The cheesecake has three visible layers: a dark chocolate crumb base, a thick creamy pale yellow middle layer, and a topping covered in white whipped cream. Dark chocolate sauce is generously drizzled over the whipped cream, dripping down the sides. Dark chocolate shavings are sprinkled on top and around the plate. A bright red cherry rests on the whipped cream, and another cherry sits on the plate in front of the cheesecake. 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, for garnish
Maraschino cherries, for garnish

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 (175°C) for 20–22 minutes until set but still fudgy. Allow it to cool completely.
Step 2: In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Blend in the sour cream and vanilla extract until fully incorporated.
Step 3: Pour the cream cheese mixture over the cooled brownie layer. Wrap the springform pan with foil to prevent water from seeping in. Place the pan in a water bath and bake at 325°F (160°C) for 50–60 minutes, or until the center jiggles slightly when shaken. Turn off the oven and let the cheesecake cool inside for 1 hour, then refrigerate for at least 4 hours or overnight to set completely.
Step 4: When ready to serve, drizzle the warmed hot fudge sauce evenly over the cheesecake. Pipe whipped cream on top, and garnish with shaved chocolate and maraschino cherries. Slice and enjoy your rich, layered dessert!

Tips & Variations

Use high-quality cream cheese for a smoother, richer cheesecake texture.
Substitute the maraschino cherries with fresh cherries or berries for a fresher topping.
For added crunch, sprinkle chopped nuts over the whipped cream before serving.
Make mini versions in muffin tins for individual servings.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. To keep it fresh, wrap the springform pan tightly with plastic wrap or transfer slices to an airtight container. Reheat slices slightly in the microwave or serve chilled based on preference.