This hot fudge sundae brownie cheesecake recipe is a rich, bakery-style dessert made with a fudgy brownie crust, creamy vanilla cheesecake filling, glossy hot fudge sauce, whipped cream, chocolate curls, chopped nuts, and maraschino cherries.
Ingredients
Scale
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
32 ounces cream cheese, softened
1 cup granulated sugar
1 cup sour cream, room temperature
1/2 cup heavy cream
4 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons corn syrup or honey
1 teaspoon vanilla extract
Pinch of salt
Whipped cream, for garnish
Maraschino cherries, for garnish
Chocolate curls or chocolate shavings, for garnish
Chopped peanuts or walnuts, for garnish
Extra hot fudge sauce, for garnish
Instructions
Preheat the oven to 350°F. Grease a 9-inch springform pan, line the bottom with parchment paper, and wrap the outside with foil.
Whisk melted butter and sugar until smooth. Add eggs and vanilla extract, then whisk until glossy.
Stir in cocoa powder, flour, salt, and baking powder until a thick brownie batter forms.
Spread the brownie batter evenly into the pan and bake for 18 to 22 minutes, until the edges are set and the center looks slightly soft.
Remove the brownie base from the oven and let it cool. Lower the oven temperature to 325°F.
Beat softened cream cheese until smooth, then add sugar and mix until light and creamy.
Add sour cream, heavy cream, vanilla extract, and flour. Mix until smooth.
Add eggs one at a time, mixing gently after each addition without overmixing.
Pour the cheesecake filling over the cooled brownie base and smooth the top.
Place the springform pan inside a larger roasting pan. Add hot water until it reaches halfway up the sides of the springform pan.
Bake for 55 to 65 minutes, until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
Remove from the oven and water bath. Cool to room temperature, then refrigerate for at least 6 hours or overnight.
Make the hot fudge by melting chocolate chips, heavy cream, butter, corn syrup or honey, vanilla extract, and salt over low heat until smooth and glossy.
Let the fudge cool slightly, then pour it over the chilled cheesecake and let it drip down the sides.
Decorate with whipped cream, maraschino cherries, chocolate curls, chopped nuts, and extra fudge sauce.
Slice with a warm knife for clean layers and serve chilled.
Notes
Use room-temperature cream cheese, eggs, and sour cream for the smoothest cheesecake texture.
Do not overmix after adding the eggs, because too much air can cause cracks.
The cheesecake is done when the edges are set and the center still has a gentle wobble.
Chill overnight for the cleanest slices and best flavor.
Add whipped cream and cherries right before serving for the freshest sundae-style look.
Wipe the knife clean between slices for a polished food-blog presentation.
