Hot Fudge Brownie Sundae Cheesecake
You know those nights when you can’t decide what you want for dessert? You’re craving a rich, fudgy brownie. But also a creamy, cold sundae. And maybe a slice of tangy cheesecake.
It’s a tough spot to be in. So I figured, why choose?
Let’s just put them all together. This recipe is the answer. It’s every amazing dessert you can think of, all in one pan.
What You’ll Need
For the Brownie Base:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- Pinch of salt
For the Cheesecake Filling:
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
For the Hot Fudge & Toppings:
- 1 cup heavy cream
- 1/2 cup light corn syrup
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Whipped cream, for serving
- Maraschino cherries, for serving
- Chopped peanuts or sprinkles (optional)
Tools You’ll Need
- 9-inch springform pan
- Large mixing bowls
- Electric mixer (handheld or stand)
- Rubber spatula
- Small saucepan
- Whisk
- Measuring cups and spoons
Pro Tips
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Room Temperature is Key. I’m serious about this. Your cream cheese, eggs, and sour cream must be at room temperature. If they’re cold, your cheesecake filling will be lumpy. No one wants lumpy cheesecake.
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Don’t Overmix the Filling. Once you add the eggs to the cheesecake batter, mix on low speed just until they’re combined. Overmixing adds too much air, which causes the cheesecake to puff up in the oven and then crack as it cools.
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Cool It Down Slowly. The biggest reason cheesecakes crack is a sudden change in temperature. Once it’s done baking, turn off the oven, crack the door open, and let the cheesecake cool in there for an hour. This slow cool-down is your best defense against cracks.
How to Make a Hot Fudge Brownie Sundae Cheesecake
Part 1: The Brownie Base
Step 1: Preheat your oven to 350°F (175°C). Lightly grease your 9-inch springform pan.
Step 2: In a medium bowl, mix the melted butter and sugar. Add the eggs and vanilla, and beat until smooth.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients. Mix just until you don’t see any more flour streaks.
Step 5: Pour the brownie batter into the prepared pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let it cool a bit.
Part 2: The Cheesecake Filling
Step 1: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth.
Step 2: Add the sugar and beat until creamy. Scrape down the sides of the bowl.
Step 3: Add the eggs one at a time, mixing on low speed after each one just until the yolk disappears.
Step 4: Gently stir in the sour cream and vanilla with a spatula. Do not overmix.
Step 5: Pour the cheesecake filling over the cooled brownie base in the springform pan.
Part 3: Baking the Cheesecake
Step 1: Wrap the outside of your springform pan with a few layers of heavy-duty aluminum foil. This is to make it waterproof.
Step 2: Place the pan in a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This is called a water bath.
Step 3: Carefully place the whole setup in the oven. Bake at 325°F (160°C) for about 60-70 minutes.
Step 4: The cheesecake is done when the edges are set but the center still has a slight jiggle. Turn the oven off, prop the door open with a wooden spoon, and let it cool in the oven for 1 hour.
Step 5: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it and chill in the refrigerator for at least 6 hours, or overnight.
Part 4: The Hot Fudge Sauce
Step 1: In a small saucepan, whisk together the heavy cream, corn syrup, cocoa powder, and sugar.
Step 2: Bring the mixture to a boil over medium heat, whisking often. Let it boil for 1 minute.
Step 3: Remove from the heat and stir in the chopped chocolate, butter, and vanilla until everything is melted and smooth.
Step 4: Let the sauce cool slightly. It will thicken as it cools. Serve it warm over slices of the chilled cheesecake, with whipped cream, nuts, and a cherry on top.
Substitutions and Variations
Sometimes you don’t have exactly what you need. That’s fine. Here are a few swaps that work well.
| Original Ingredient | Possible Substitution | Notes |
|---|---|---|
| All-Purpose Flour | Gluten-Free Flour Blend | Use a 1-to-1 blend |
| Sour Cream | Full-Fat Greek Yogurt | Adds a similar tang |
| Peanuts | Walnuts or Pecans | Any chopped nut works |
Make-Ahead Tips
You can make the hot fudge sauce up to a week in advance. Just store it in an airtight container in the fridge and gently reheat it before serving.
The entire cheesecake needs to be made at least a day ahead anyway so it has time to chill and set properly.
Leftovers and Storage
Tightly cover any leftover cheesecake with plastic wrap or store it in an airtight container.
It will keep in the refrigerator for up to 5 days. You can also freeze individual slices for up to a month.
Nutrition and Diet Info
This is a very rich dessert, so it’s best for a special treat. Here are some ways to adjust it for different needs.
| Diet | Suggestion | Notes |
|---|---|---|
| Gluten-Free | Use 1:1 GF flour | Brownie texture may vary |
| Lower Sugar | Use a sugar substitute | Follow conversion instructions |
Meal Pairing Suggestions
This dessert is very rich, so it’s best after a lighter meal. Think of things like grilled chicken salad or a simple pasta dish. For drinks, a cold glass of milk or a simple black coffee cuts through the richness perfectly.
| To Pair With | Why It Works |
|---|---|
| Black Coffee | Cuts the sweetness |
| Cold Milk | A classic pairing |
| Lighter Dinner | Balances the richness |
Frequently Asked Questions
Q1. Why did my cheesecake crack?
Ans: Usually, it’s from overmixing, not using a water bath, or cooling it too quickly. Follow the “Pro Tips” section to help prevent this. But hey, a crack is just a perfect channel for more hot fudge.
Q2. Can I use a regular cake pan instead of a springform pan?
Ans: It’s very difficult. A springform pan has removable sides, which is how you get the cheesecake out without destroying it. I strongly recommend using one for this recipe.
Q3. Can I freeze the whole cheesecake?
Ans: Yes. Let it cool and chill completely. Wrap it very well in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.
Wrapping Up
This cheesecake is a showstopper. It looks complicated, but if you take it step by step, it’s totally doable.
You get to combine three of the best desserts into one amazing creation. Give it a try.
Let me know how it turns out in the comments. I’d love to hear about your experience or answer any questions you have.
