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Hot Fudge Sundae Brownie Cheesecake

Decadent Hot Fudge Sundae Brownie Cheesecake Bliss

Experience dessert paradise with this Hot Fudge Sundae Brownie Cheesecake, featuring fudgy brownie, creamy cheesecake, hot fudge, and whipped cream.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 1 hour
Total Time 2 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Layer
  • 1 box Brownie Mix Choose a box mix for ease or make from scratch.
Cheesecake Layer
  • 16 oz Cream Cheese Room temperature for smooth mixing.
  • 1 cup Granulated Sugar Using brown sugar enhances flavor.
  • 3 Eggs Bring to room temperature.
  • 1 cup Sour Cream Can swap with Greek yogurt.
  • 1 tsp Vanilla Extract Almond extract is a great alternative.
Toppings
  • 1 cup Hot Fudge Sauce Homemade or store-bought.
  • 1 cup Whipped Cream Flavored whipped topping is optional.
  • Chopped Nuts/Sprinkles/Cherries Optional toppings for personalization.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • electric mixer

Method
 

Prepare the Brownie Layer
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper. Prepare brownie batter as directed and pour into the pan. Bake for 25-30 minutes.
Make the Cheesecake Mixture
  1. Beat cream cheese until smooth. Gradually add sugar, then eggs one at a time, followed by sour cream and vanilla extract. Blend until smooth.
Combine the Layers
  1. Once the brownies are cool, pour the cheesecake mix over them evenly. Bake at 325°F (163°C) for 45-50 minutes until edges are set.
Cool and Chill the Cheesecake
  1. Turn off the oven and let the cheesecake cool for about 1 hour with the door ajar. Then refrigerate for at least 4 hours or overnight.
Serve with Toppings
  1. Remove cheesecake from fridge, warm hot fudge sauce, slice the cheesecake, and top with hot fudge, whipped cream, and desired toppings.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 8gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 800IUCalcium: 100mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for smoother mixing. Avoid overmixing the cheesecake to prevent cracks. Refrigerate overnight for best flavor and texture.

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