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Hot Fudge Sundae Brownie Cheesecake

Hot Fudge Sundae Brownie Cheesecake

This Hot Fudge Sundae Brownie Cheesecake combines rich brownies and creamy cheesecake, topped with hot fudge, making it a perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: DESSERTS & TREATS
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1 box brownie mix This provides a quick and easy foundation for your dessert.
  • 0.5 cup oil Adds moisture and richness to the brownies.
  • 2 large eggs Essential for binding the mix and creating a fudgy texture.
  • 3 tablespoons water Helps to achieve the right consistency in the brownie batter.
Cheesecake Layer
  • 16 oz cream cheese Lends creaminess and a tangy flavor to the cheesecake.
  • 0.5 cup granulated sugar Sweetens the cheesecake, balancing the cocoa richness of the brownies.
  • 2 large eggs Essential for a smooth, set cheesecake filling.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile beautifully.
Topping
  • 0.75 cup hot fudge sauce Adds that decadent chocolatey goodness and warmth.
  • 1 cup whipped cream Adds lightness and a creamy finish to each slice.
  • 0.25 cup chocolate shavings For a delightful crunchy texture and added chocolate flavor.
  • 6 maraschino cherries Adds a pop of color and a classic sundae touch to your presentation.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • spatula
  • whisk
  • measuring cups
  • measuring spoons

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to prevent any sticking.
  2. Prepare the brownie mix according to the package instructions, usually requiring ½ cup oil, 2 eggs, and 3 tablespoons water. Pour this fudgy goodness into the pan, and bake for 20 minutes or until set. Let it cool slightly before the next layer.
  3. Beat the cream cheese in a large mixing bowl until it's perfectly smooth. Add the ½ cup granulated sugar and mix until combined and creamy.
  4. Incorporate the eggs one at a time into the cream cheese mixture, ensuring each is fully mixed before adding the next. Then, add the teaspoon of vanilla extract.
  5. Pour the cheesecake batter over the cooled brownie layer and smooth the top with a spatula.
  6. Reduce the oven temperature to 325°F (160°C) and bake for 40–45 minutes.
  7. Cool the cake completely at room temperature, then chill it in the refrigerator for at least 4 hours or overnight.
  8. Drizzle with hot fudge sauce just before serving.
  9. Top your slices with whipped cream, then sprinkle chocolate shavings on top.
  10. Garnish each slice with a maraschino cherry.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 400IUCalcium: 60mgIron: 2mg

Notes

Let the brownie layer cool slightly before adding the cheesecake batter to prevent the layers from mixing. Use room temperature cream cheese for a smoother batter. Mix eggs just until incorporated to avoid overmixing.

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