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Hot Fudge Sundae Brownie Cheesecake

A delicious combination of fudgy brownie, creamy cheesecake, and rich hot fudge, topped with whipped cream and cherries.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 package brownie mix (with ingredients called for on brownie package, usually eggs, water, and oil) Use according to package instructions.
Cheesecake Layer
  • 8 oz cream cheese, softened For a richer flavor.
  • 1/2 cup sugar Granulated white sugar.
  • 2 large eggs
  • 1 teaspoon vanilla extract For added flavor.
Toppings
  • 1 cup hot fudge sauce Store-bought or homemade.
  • to taste Whipped cream for serving Freshly whipped cream recommended.
  • to taste Chocolate shavings or sprinkles for topping For decor and extra flavor.
  • optional Cherries for garnish Adds a classic sundae touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the brownie mix with the ingredients listed on the package (usually eggs, water, and oil).
  3. Pour the brownie mixture into a greased 9-inch springform pan. Bake for about 20 minutes.
  4. While the brownie base is baking, mix the softened cream cheese and sugar in a separate bowl until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Combining and Baking
  1. Once the brownie layer is done baking, remove it and pour the cheesecake mixture evenly over the top.
  2. Return the pan to the oven and bake for an additional 20-25 minutes until the edges are set and the center remains slightly jiggly.
  3. Remove from the oven and let it cool at room temperature. Refrigerate for at least 4 hours or overnight.
Serving
  1. Drizzle hot fudge sauce over the cheesecake, top with whipped cream, chocolate shavings or sprinkles, and garnish with cherries if desired.

Notes

Store leftovers in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight before serving. Reheat slices in the microwave for 15-20 seconds if desired.