Hot Fudge Sundae Cheesecake is a yummy dessert mashup with a layer of brownie and a layer of cheesecake. Top it off with chocolate ganache and homemade whipped cream.
We are pretty crazy about cheesecakes over here. Once you make this one, you might want to try a few of our other favorites like Cookie Dough Cheesecake or Strawberry Cheesecake. They are all so good!
Hot Fudge Sundae Cheesecake
This recipe is very easy. I love a good dessert, but I like it even more when it is simple to make! The first layer is a simple brownie box mix and the second is a basic four ingredient cheesecake.
Ingredients:
- Box Brownie Mix
- Cream Cheese
- Sugar
- Eggs
- Vanilla
- Chocolate Ganache
- Whipped Cream
- Chopped Nuts – (optional)
How To Make Hot Fudge Sundae Cheesecake
- Mix up your brownie batter and pour it into a greased springform pan to bake. When it’s done cooking, let it set until cooled and get started on your cheesecake mixture.
- Mix your softened cream cheese with sugar until it’s nice and creamy. Add in each egg individually, mixing thoroughly after each one. When that is mixed, add the vanilla in last.
- Pour the cheesecake over the cooled brownies and bake again for about an hour. Let it cool in the fridge overnight before adding the toppings.
Chocolate Ganache Ingredients
- Chocolate Chips
- Heavy Whipping Cream
To make your ganache, you simply melt the two ingredients together for about 45 seconds in the microwave and pour over the cake. Easy, right?
Whipped Topping Ingredients
- Whipping Cream
- Powdered Sugar
- Vanilla
Beat all of the ingredients with a mixer until stiff peaks form. Pipe onto the cake and sprinkles with chopped peanuts.
Why Use A Springform Pan?
For cheesecakes, a springform pan will make your life easier. The reason why, is that this type of pan has removable sides. When the cake is cooled you’ll easily be able to remove it from the pan without damaging the cake.
Hot Fudge Sundae Brownie Cheesecake
Ingredients
Ingredients
Chocolate Ganache Ingredients
- 1/2 cup semi sweet chocolate chips
- 1/4 cup heavy whipping cream
Whipped Cream Topping Ingredients
- 1 cup heavy whipping cream
- 1/2 cup powder sugar
- 1 teaspoon vanilla
- 1/4 cup chopped peanuts
- piping bag with star tip
Instructions
Directions
- Preheat oven to 350 degrees.
- Spray the springform pan with pam spray and set aside.
- Follow the directions based on the box of the brownie mix and bake into the oven for 30-40 minutes.
- Once baked, set aside to cool.
- In a standing mixer, combine the cream cheese and sugar until light and fluffy.
- Add 1 egg, mix until fully combined before the next egg.
- Mix in the vanilla.
- Pour cheesecake over the brownie and bake into the oven for 1 hour or until almost set in the middle.
- Once baked, place onto a wire rack to let cool to room temperature
- Once cooled, place into the fridge overnight
Ganache Directions
- Combine the chocolate chips and heavy whipping cream and place into the microwave for 45 seconds.
- Whisk until smooth.
- Pour ganache over the cooled cheesecake and place back into the fridge for one hour.
Topping Directions
- In a standing mixer, combine the heavy whipping cream, powder sugar, and vanilla and mix on medium speed until stiff peaks form.
- Scoop whipped cream into the pipping bag and pipe around the edge of the cheesecake.
- Sprinkle peanuts onto the top of the whipped cream.
- Enjoy!
Last Step:
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24 comments on “Hot Fudge Sundae Brownie Cheesecake”
I used a gluten-free brownie mix & this cheesecake turned out so well! It is definitely a ‘must do again’ recipe!
So glad to hear this! Thank you.
Same question as everyone else? How do we ensure the brownie isn’t dry? If you do a water bath will it but the brownie at risk?
Back to answer my own question! I cooked the cake in a water bath & the brownie was fine & it didn’t dry out! It was delicious!
I made this tonight and the brownie was waaaay too dry, overbaked, and almost burned. An hour and a half is way too long. Next time I will bake it alot less before adding the cheesecake. I wonder how it would work to bake both layers at the same time.
Did you make the bake the Brownie first, then add the cream cheese and bake in a water bath?
I’ll be making it this Friday to bring to my nephew’s for dessert on Saturday. I’ll just make the whipped cream an hour before leaving and pop it back in the fridge before we leave. It should hold up. Can’t wait to try it. Also, instead of peanuts, i’m going to chop some peanut butter cups and sprinkle that over the cream. YUM!
Will the whipped cream edging stand up to refrigeration or does it have to be eaten right away? I found with other recipes that the whipped cream topping melts.
It will stand up somewhat to refrigeration but will not look like it does freshly made. You could also refrigerate the cake and add the edging before serving.
I was curious about the brownie being dry and chewy with that amount of baking…..any thoughts?
I’m making it for Super Bowl Sunday. I will let you know
What size springform do I need to use?
We use a 9″ springform.
Will be making this soon! Just wondered 2 things:
1. What size springform tin?Â
2. I live in Ireland and cannot get the cream cheese in blocks. Can one use the tubs instead?Â
Giving this 5 stars already before making it because it looks so good!
My question, too -what size springform, please?
A 9″ springform.
This looks absolutely delicious. Hopefully I will be trying it soon. Just wondering if the brownie tends to be a little over cooked.
There are a few questions out there about the brownie possibly being too dry cooking that long and none have been answered. I would love to know this as well if anyone has made it. Thanks!
How much cream cheese do I use? I can’t tell if that’s 38 ounces or 3x 8 oz package.
3x 8oz packages
3, 8 oz. bars, there is a space inbetween the 3 and 8 which would indicate that, 38 oz. would look like this.
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Can’t wait to try some of your treats! Love the beautiful picture of you and your 3 very handsome boys.
OMG, I just want to dive into it. Looks absolutely delicious and decadent!
Will the brownie burn if it is in for 30 minutes then an hour