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Heavenly Hot Fudge Sundae Brownie Cheesecake

This decadent cheesecake combines rich, fudgy brownies and smooth cheesecake, topped with luxurious hot fudge. Perfect for special occasions or a sweet indulgence.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 4 hours 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Brownie Layer
  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 1/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
Cheesecake Layer
  • 16 oz cream cheese, softened Room temperature for smooth mixing
  • 2/3 cup granulated sugar
  • 2 large eggs Room temperature
  • 1/2 cup sour cream Can substitute with Greek yogurt
  • 1 teaspoon vanilla extract
Toppings
  • 1 cup hot fudge sauce Warm before serving
  • Whipped cream, for topping
  • Maraschino cherries, for garnish
  • Chopped nuts, optional Adds texture

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
  2. In a large bowl, combine the melted butter and sugar, mixing until well integrated.
  3. Add eggs one by one, ensuring they’re fully incorporated after each addition.
  4. In another bowl, sift together the flour, cocoa powder, and salt. Gradually add this to your wet ingredients, mixing until just combined.
  5. Pour this brownie batter into your prepared springform pan and bake for 25 minutes, until the edges are firm but the center still slightly soft. Once baked, remove from the oven and let it cool.
Cheesecake Layer
  1. In a separate bowl, beat the softened cream cheese and sugar until smooth.
  2. Incorporate the eggs one at a time, mixing well. Finally, blend in the sour cream and vanilla extract.
  3. Pour the cream cheese mixture over the cooled brownie layer in the pan.
Baking
  1. Return to the oven and bake for an additional 40-45 minutes, until the cheesecake layer is set but still slightly jiggly at the center.
  2. After baking, cool the cheesecake to room temperature, then refrigerate for at least 4 hours, or overnight for the best texture.
Serving
  1. When ready to serve, warm the hot fudge sauce and generously drizzle it over the cheesecake.
  2. Add whipped cream, maraschino cherries, and chopped nuts as desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Wrap individual slices tightly in plastic wrap and aluminum foil for freezing, lasting up to three months.