There’s something magical about desserts that take us back in time—when birthday parties meant a mountain of sundae toppings, when fudgy brownies felt like the best thing ever invented, and when cheesecake seemed impossibly grown-up and glamorous. This Hot Fudge Sundae Brownie Cheesecake is a delicious celebration of those sweet, joyful moments.

I first made this showstopper dessert for my niece’s birthday. She couldn’t decide between brownies, cheesecake, or a classic hot fudge sundae, so we brought all three together in one dazzling creation. The results? A masterpiece layered with deep chocolate richness, creamy cheesecake, and a silky ganache topping that’s finished with whipped cream, cherries, and a sprinkle of peanuts for crunch.

Perfect for celebrations or simply to indulge your sweet tooth, this dessert captures everything we love about comfort food desserts—with a touch of drama and a whole lot of love.

Why You’ll Love This Recipe:

• Three Desserts in One: Brownie base, creamy cheesecake center, and a sundae-inspired topping.
• Great for Celebrations: Ideal for birthdays, parties, or special weekend baking.
• Easy to Make Ahead: Can be prepped the day before and chilled overnight.
• Visually Stunning: That glossy ganache and whipped cream topping make this a centerpiece-worthy dessert.
• Unforgettable Flavor and Texture: Rich, creamy, fudgy, crunchy—every bite has it all.

INGREDIENTS YOU’LL NEED:

Brownie Layer:

• 1 box brownie mix (plus ingredients as listed on box)

Cheesecake Layer:

• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract

Chocolate Ganache:

• ½ cup semi-sweet chocolate chips
• ¼ cup heavy whipping cream

Whipped Cream Topping:

• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ cup chopped peanuts (optional)
• Maraschino cherries (for garnish)

How to Make Hot Fudge Sundae Brownie Cheesecake

Your go-to guide for combining brownies, cheesecake, and sundaes in one stunning dessert.

Step-by-Step Instructions:

Step 1: Bake the Brownie Base

Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Prepare your favorite boxed brownie mix following the package directions. Pour the batter into the prepared springform pan and bake for about 30–40 minutes, or until a toothpick inserted comes out with moist crumbs. Let it cool completely.

Tip: Don’t overbake the brownie—it should be rich and fudgy, not dry.

Step 2: Mix the Cheesecake Layer

In a large bowl, beat the softened cream cheese until fluffy. Add the sugar and mix until smooth. Beat in the eggs one at a time, scraping the sides of the bowl to ensure a lump-free batter. Stir in the vanilla extract.

Pour the cheesecake mixture gently over the cooled brownie base.

Reduce the oven temperature to 325°F (163°C). Bake for about 50 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.

Refrigerate for at least 4 hours or overnight.

Step 3: Prepare the Ganache

In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second bursts, stirring until smooth. Let the ganache cool for 10 minutes, then pour it over the chilled cheesecake.

Chill for another hour until the ganache sets into a smooth, shiny layer.

Step 4: Finish with Whipped Cream and Toppings

Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spread the whipped cream over the ganache.

Garnish with chopped peanuts and top with maraschino cherries for the classic hot fudge sundae look.

Helpful Tips:

• Let your cheesecake cool slowly in the oven to avoid cracks.
• Use a sharp knife dipped in hot water for clean slices.
• Customize toppings—crushed cookies, sprinkles, or a drizzle of caramel work beautifully too.
• Refrigerate leftovers in an airtight container to keep them fresh.

Details:

• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: About 3 hours (plus chilling)
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes:

• For a nut-free version, simply skip the chopped peanuts.
• You can use a homemade brownie batter if you prefer a from-scratch version.

Nutritional Information (Per Serving):

• Calories: ~650
• Fat: 45g
• Carbohydrates: 55g
• Protein: 9g

Frequently Asked Questions:

Can I use a homemade brownie recipe instead of a boxed mix?
Yes! If you have a favorite brownie recipe, go for it.

Do I need to use a water bath for this cheesecake?
Not for this recipe, thanks to the brownie base and oven cooling method.

Can I make it ahead of time?
Absolutely. It’s best made a day in advance to give the layers time to set and the flavors to meld.

Storage Instructions:

• Refrigerator: Store covered for up to 5 days.
• Freezer: You can freeze slices individually for up to 2 months. Thaw in the refrigerator overnight.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Decadent Cheesecake Brownies
• Peanut Butter Brownie Cookies
• Hot Fudge Sundae Brownie Cheesecake
• Tiramisu Brownies

Conclusion:

The Hot Fudge Sundae Brownie Cheesecake isn’t just a dessert—it’s a celebration in every bite. It fuses the comfort of brownies, the elegance of cheesecake, and the joyful nostalgia of ice cream sundaes into one unforgettable treat. Whether you’re baking for a birthday, a holiday, or just a much-needed sweet escape, this recipe delivers every time.

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