Description
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.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 42g
- Sodium: 310mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 165mg