Oven-Baked Hot Fudge Sundae Brownie Cheesecake

The Practical Why Behind It

Let’s be honest: making an Oven-Baked Hot Fudge Sundae Brownie Cheesecake is more of an occasion dessert than a Tuesday night hobby. But every layer in this recipe earns its keep. The fudgy brownie base gives you a sturdy, chewy foundation, so you don’t have to fuss with a separate crust or worry about crumbling slices. Baking the brownie first means it sets up enough to support the creamy cheesecake, but it’s still soft enough that the two layers cling together, slice cleanly, and feel like one over-the-top bite instead of three unrelated desserts stacked for drama.

The cheesecake layer itself is all about texture control and make-ahead convenience. Using both sour cream and heavy cream keeps the filling velvety, not chalky, and helps it stay soft even after chilling overnight. The water bath sounds fussy, but in reality it’s your crack-prevention insurance: it moderates oven heat so your cheesecake bakes evenly and doesn’t puff and split. And because this Hot Fudge Sundae Brownie Cheesecake needs several hours to chill, it’s perfect when you want to bake the day before a party and simply garnish with whipped cream, nuts, and cherries right before serving—just like you’d assemble a sundae at the table.

Then there’s the hot fudge layer, which does more than just look glossy and tempting. Pouring slightly cooled fudge over a fully chilled cheesecake locks in moisture and gives you that classic sundae experience without melting anything underneath. It also forgives a less-than-perfect surface—tiny cracks disappear under a smooth, shiny blanket. So while this dessert looks like a showpiece fit for celebrations (much like a tall ice cream cake or a layered peanut butter chocolate pie), the steps are actually straightforward, and each one serves a clear, practical purpose: stability, sliceability, make-ahead ease, and maximum brownie-sundae satisfaction in every forkful.

Step-by-Step Method for a Sundae-Style Showstopper

Start by getting the base of your Hot Fudge Sundae Brownie Cheesecake just right. Preheat your oven to 350°F (175°C), grease and line a 9-inch springform pan, and melt the ½ cup butter until just liquid, not sizzling. Stir in the sugar until the mixture looks thick and glossy, then beat in the eggs and vanilla bean paste until smooth. Whisk the cocoa, flour, salt, and baking powder together in a separate bowl so you don’t end up with pockets of cocoa, then fold the dry ingredients into the wet just until you no longer see streaks of flour. Spread the batter evenly into the pan (it will be a thinner layer than a typical brownie), smooth the top, and bake for 20–25 minutes until the edges look set and a toothpick comes out with a few moist crumbs. Let the brownie base cool completely in the pan; if it’s even slightly warm, the cheesecake layer can crack or bake unevenly.

Turn the oven down to 325°F (163°C) while you start the cheesecake filling. Beat the softened cream cheese on medium speed until totally smooth and lump-free—this step is where patience pays off. Add the sugar gradually, then blend in the sour cream and heavy cream until the batter looks silky and pourable, scraping the bowl and paddle as you go. Mix in the eggs one at a time on low speed (overbeating adds air, which can cause cracking) and finish with the vanilla bean paste. Pour the cheesecake batter gently over the cooled brownie crust, then tap the pan lightly on the counter to release any big air bubbles.

For a tender, custardy texture, bake your Hot Fudge Sundae Brownie Cheesecake in a water bath. Set the springform pan inside a large roasting pan, then pour hot tap water into the outer pan until it comes about halfway up the sides of the springform—take your time here so no water splashes into the cheesecake. Bake for 60–70 minutes, until the edges look set and slightly puffed but the center still has a soft jiggle, like set Jell-O. Turn the oven off, crack the door, and leave the cheesecake inside for 1 hour so it cools gradually and resists cracking. Move it to a wire rack to cool to room temperature, then chill at least 4 hours or overnight until very cold and firm; this is when the flavors settle and the brownie base fully melds with the cheesecake.

Make the hot fudge once the cheesecake is chilled and ready for its sundae moment. In a small saucepan, whisk together sugar, cocoa powder, and a pinch of salt, then add the butter and melt over medium heat, stirring until the mixture looks like a thick, smooth paste. Slowly whisk in the heavy cream and cook just until the sauce is glossy and flows easily off the spoon—don’t let it reach a hard boil, or it can turn grainy. Take it off the heat, stir in the vanilla bean paste, and let it cool until it’s warm but not hot to the touch; it should be pourable but not steaming. Gently spread or drizzle the fudge over the chilled cheesecake, then finish with whipped cream swirls, maraschino cherries, crushed nuts, and sprinkles for that classic ice-cream-parlor look. At this point, you can slice and serve, or chill again for 20–30 minutes to help the fudge set into a shiny, irresistible layer.

Make-Ahead and Storage Notes

This Hot Fudge Sundae Brownie Cheesecake actually shines brighter when you give it some time to rest, so it’s a perfect make-ahead dessert. You can bake the brownie base and cheesecake layer up to 2 days in advance, then keep the undecorated cheesecake well covered in the fridge. I like to wrap the cooled springform pan in plastic wrap first, then a snug layer of foil to keep out fridge odors. Add the hot fudge and sundae-style toppings (whipped cream, cherries, nuts, and sprinkles) right before serving, so everything looks fresh and holds its texture. If you’re making this for a party, plan to finish the fudge and garnish within 2 hours of guests arriving.

For storage, keep your finished Hot Fudge Sundae Brownie Cheesecake covered and refrigerated, and enjoy it within 4–5 days. The brownie base will stay fudgy, but after about day three it can start to dry slightly around the edges, so slice from the center out and tightly wrap any exposed sides with plastic. If the hot fudge firms up too much in the fridge, let each slice stand at room temperature for about 20–30 minutes before serving, or warm individual portions in the microwave for 10–15 seconds. You can also freeze the cheesecake without toppings: chill it completely, remove the springform ring, wrap it well in plastic and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then add your warm fudge and sundae garnishes, just like you would for an over-the-top ice cream parlor dessert.

Variations and How to Serve It

You can dress this Hot Fudge Sundae Brownie Cheesecake up or down depending on who you’re feeding and how much time you have. For a true “ice cream parlor at home” vibe, swirl a ribbon of strawberry or caramel sauce over the warm fudge layer before it sets, then finish with chopped peanuts or almonds for crunch. If you love bold flavor, add a teaspoon of instant espresso to the brownie base or the fudge sauce to deepen the chocolate. Want a lighter feel? Swap half the sour cream for Greek yogurt in the cheesecake layer (it stays creamy but slightly tangier). You can even make it “birthday-style” with rainbow sprinkles and extra maraschino cherries piled high, just like an over-the-top sundae bar.

Serving this cheesecake is all about temperature and texture. For clean slices, chill it thoroughly, then warm a sharp knife under hot water and wipe it dry between cuts. Serve each slice with a small scoop of vanilla or cherry ice cream on the side so it doesn’t melt all over your pretty fudge topping. If you’re feeding a crowd, cut the cheesecake into smaller, bar-style pieces and serve them on a platter with bowls of toppings—extra fudge, whipped cream, chopped nuts, and sprinkles—so everyone can “build” their own sundae slice. And if you ever decide to pair this with something like my brownie-studded chocolate chip cookies or a classic vanilla bean pound cake, it turns into an instant dessert buffet that feels party-ready without extra fuss.

Serving of Hot Fudge Sundae Brownie Cheesecake

Conclusion

Every time I pull this Hot Fudge Sundae Brownie Cheesecake from the oven, it feels like an instant celebration—even if it’s just a Tuesday night. There’s something about the layers of fudgy brownie, creamy cheesecake, and melty ice cream toppings that makes people slow down, gather around the table, and say, “Okay, we need plates for this.” These are the kind of desserts that turn simple nights into little memories you’ll talk about later.

If you’ve been craving a baking project that feels indulgent but totally doable, this is it. Don’t worry if your drizzle isn’t perfect or your scoops lean a little to one side—everyone will only remember that first bite and the sound of spoons scraping plates. I hope you print this one, splatter it, tweak it, and make it your own family classic.

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Instructions Process of Hot Fudge Sundae Brownie Cheesecake

Recipe

Hot Fudge Sundae Brownie Cheesecake

Fudgy brownie base, creamy cheesecake center, and rich hot fudge topping with classic sundae garnishes.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Dessert

Cuisine American

Servings 1 servings

Calories 640 kcal

Ingredients

  

Ingredients

• 1/2 cup unsalted butter melted (for brownie base)
• 1 cup granulated sugar for brownie base
• 2 large eggs at room temperature (for brownie base)
• 1 teaspoon vanilla bean paste for brownie base
• 1/3 cup unsweetened cocoa powder for brownie base
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt for brownie base
• 1/4 teaspoon baking powder
• 32 ounces cream cheese softened
• 1 cup granulated sugar for cheesecake filling
• 1 cup sour cream at room temperature
• 1 cup heavy cream at room temperature (for cheesecake filling)
• 4 large eggs at room temperature (for cheesecake filling)
• 2 teaspoons vanilla bean paste for cheesecake filling
• 1/2 cup granulated sugar for hot fudge
• 1/2 cup unsweetened cocoa powder for hot fudge
• 1 pinch salt for hot fudge
• 1/4 cup unsalted butter for hot fudge
• 1/2 cup heavy cream for hot fudge
• 1/2 teaspoon vanilla bean paste for hot fudge
• Whipped cream for garnish
• Maraschino cherries for garnish
• Crushed nuts for garnish
• Chocolate shavings or sprinkles for garnish

Instructions

 

• Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.
• In a medium bowl, whisk together the melted 1/2 cup butter and 1 cup sugar for the brownie base until glossy and well combined.
• Whisk in the 2 eggs and 1 teaspoon vanilla bean paste for the brownie base until smooth.
• In a separate bowl, whisk together 1/3 cup cocoa powder, 1/2 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder until evenly combined.
• Add the dry ingredients to the wet brownie mixture and stir just until no streaks of flour remain.
• Spread the brownie batter evenly into the prepared springform pan and smooth the top with a spatula.
• Bake the brownie base for 20 to 25 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
• Remove the pan from the oven and let the brownie base cool completely in the pan on a wire rack.
• Reduce the oven temperature to 325°F.
• In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and creamy, scraping down the bowl as needed.
• Gradually add 1 cup sugar for the cheesecake filling while mixing on medium speed until fully incorporated and smooth.
• Add the sour cream and 1 cup heavy cream for the cheesecake filling and mix until the batter looks silky and well combined.
• Add the 4 eggs for the cheesecake filling one at a time on low speed, mixing just until each egg is incorporated before adding the next.
• Mix in the 2 teaspoons vanilla bean paste for the cheesecake filling on low speed until evenly distributed.
• Pour the cheesecake batter gently over the cooled brownie base in the springform pan and tap the pan lightly on the counter to release any large air bubbles.
• Place the springform pan in a large roasting pan and set it on the middle oven rack.
• Carefully pour hot tap water into the roasting pan until it reaches about halfway up the sides of the springform pan, avoiding any splashes into the batter.
• Bake the cheesecake at 325°F for 60 to 70 minutes, until the edges are set and slightly puffed but the center still jiggles slightly when gently shaken.
• Turn off the oven, crack the oven door slightly, and leave the cheesecake inside for 1 hour to cool gradually.
• Remove the springform pan from the water bath, discard the water, and place the pan on a wire rack to cool to room temperature.
• Once the cheesecake has cooled to room temperature, cover the pan and refrigerate for at least 4 hours or overnight until thoroughly chilled and firm.
• When ready to top with hot fudge, make the sauce by whisking together 1/2 cup sugar, 1/2 cup cocoa powder, and a pinch of salt in a small saucepan.
• Add the 1/4 cup butter for the hot fudge to the saucepan and place over medium heat, stirring until the butter is melted and the mixture forms a thick, smooth paste.
• Slowly whisk in the 1/2 cup heavy cream for the hot fudge, stirring constantly until the mixture becomes smooth and glossy.
• Bring the hot fudge mixture just to a gentle simmer, then reduce the heat and cook for 2 to 3 minutes, stirring frequently, until slightly thickened.
• Remove the saucepan from the heat and stir in the 1/2 teaspoon vanilla bean paste for the hot fudge.
• Allow the hot fudge to cool for 10 to 15 minutes, until warm but not hot and pourable.
• Remove the chilled cheesecake from the refrigerator and run a thin knife around the edge of the pan to loosen, then release and remove the springform ring.
• Pour the warm hot fudge over the top of the cheesecake, spreading it evenly to the edges with an offset spatula.
• Refrigerate the cheesecake for 15 to 20 minutes to let the hot fudge set slightly.
• Just before serving, garnish the top of the cheesecake with swirls of whipped cream, maraschino cherries, crushed nuts, and chocolate shavings or sprinkles.
• Slice with a sharp knife, wiping the blade between cuts, and serve chilled.

Notes

- Use room-temperature cream cheese, eggs, sour cream, and heavy cream to ensure a smooth, lump-free cheesecake filling.
- Wrap the outside of the springform pan in aluminum foil before placing it in the water bath if your pan is prone to leaking.
- For the cleanest slices, chill the cheesecake overnight and use a hot, dry knife for each cut.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.

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