Description
This Heavenly Hot Fudge Sundae Brownie combines a rich, fudgy brownie base with a creamy cheesecake layer, all baked to perfection in a water bath for a luscious texture. Topped with hot fudge sauce, whipped cream, sprinkles, nuts, and maraschino cherries, this decadent dessert is a stunning treat for any chocolate lover’s celebration or cozy night in.
Ingredients
Scale
Brownie Base
- 1 box brownie mix (18 ounces) or equivalent homemade brownie batter
- Eggs, oil, and water as specified on the brownie mix package
- 1/2 teaspoon espresso powder (optional, for intensified chocolate flavor)
Cheesecake Layer
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Topping and Garnishes
- 1 cup hot fudge sauce
- 1/2 cup semisweet chocolate chips (optional, for extra richness)
- Whipped cream, freshly whipped or canned
- Sprinkles, rainbow or chocolate
- Chopped nuts (pecans, walnuts, or peanuts)
- Maraschino cherries
- Additional hot fudge sauce for drizzling
Instructions
- Prepare and bake brownie base. Preheat your oven to 350°F (175°C). Line a springform pan with parchment paper and grease the sides with butter or cooking spray. Mix the brownie batter according to package instructions, adding the optional espresso powder if desired. Spread the batter evenly into the prepared pan and bake for 20-25 minutes until the edges are set but the center remains slightly underdone. Allow it to cool slightly.
- Make the cheesecake layer. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually incorporate the granulated sugar and beat until combined. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, and all-purpose flour until the mixture is smooth and fully blended. Pour this cheesecake batter evenly over the cooled brownie base, smoothing the surface.
- Bake cheesecake layer in a water bath. Lower the oven temperature to 325°F (160°C). Place the springform pan inside a larger roasting pan, then carefully add hot water to the roasting pan to create a water bath (bain-marie) which helps the cheesecake bake evenly and prevents cracking. Bake for 55-65 minutes until the edges are set but the center still jiggles slightly when moved. Cool the cake inside the oven with the door ajar for about an hour to prevent temperature shock, then refrigerate for at least 4-6 hours or overnight to fully set.
- Finish and serve. Before serving, warm hot fudge sauce and drizzle over the chilled brownie cheesecake. Sprinkle semisweet chocolate chips if using, then top generously with whipped cream, colorful sprinkles, chopped nuts, and maraschino cherries to create a vibrant sundae-inspired presentation.
Notes
- Using the espresso powder in the brownie mix intensifies the chocolate flavor without tasting like coffee.
- Allowing the cheesecake to cool gradually in the oven and then refrigerating prevents cracking and creates a smooth texture.
- If you don’t have a springform pan, use a deep cake pan and line well with parchment for easier removal.
- For best results, use room temperature eggs and cream cheese to ensure a smooth cheesecake batter.
- Store leftovers covered in the refrigerator; best eaten within 3-4 days.
