Creamy, fudgy, and downright indulgent — this Hot Fudge Sundae Brownie Cheesecake is everything you want in a dessert and more. Imagine a rich walnut brownie base topped with a silky cheesecake layer, finished with a glossy hot fudge ganache, clouds of whipped cream, and a sprinkle of chopped peanuts for crunch. Fun fact: many classic American desserts started as mashups at family potlucks, and this one feels like a glorious potluck lovechild.
This recipe is special because it combines familiar flavors into one show-stopping dessert without complicated techniques. It’s simple to assemble, friendly on time, and perfect for sharing with kids and adults alike. If you love hybrids, you might also enjoy the detailed take on this same dessert in our recipe on RecipesFiber, which inspired me to streamline the steps here. Get ready — this is comfort food with a party hat on.
What is Hot Fudge Sundae Brownie Cheesecake?
What exactly is a Hot Fudge Sundae Brownie Cheesecake — a sundae? A brownie? A cheesecake? Yes, yes, and yes. It’s a layered dessert that borrows the best parts of a hot fudge sundae and fuses them with a dense brownie and a creamy cheesecake topping. How did it get the name? Maybe someone looked at this magnificent stack and asked, wouldn’t this be perfect over a bowl of vanilla ice cream? Or maybe it’s just a dramatic way to say: more chocolate, please. After all, they say “the way to a man’s heart is through his stomach.” Give it a try and see which part wins your heart first.
Why You’ll Love This:
First, the main highlight: this dessert delivers three delightful textures in one bite — a fudgy brownie, a rich and silky cheesecake, and a smooth hot fudge ganache. Every mouthful is a balance of creamy and crunchy that keeps you reaching for more.
Second, it’s cost-effective. Using a boxed brownie mix and a few pantry staples gives you a restaurant-worthy dessert without the premium price tag. Serving this at a family gathering stretches your ingredients further than individual sundaes, and it’s easier than you think.
Third, the toppings make it pop — warm ganache, freshly whipped cream, and chopped peanuts add flavor and texture contrast that elevate a simple cheesecake. If you like playful variations, check out our lighter, portable version in the Brownie Cheesecake Cups for parties and grab-and-go treats. Now roll up your sleeves — this one’s worth baking.
How to Make:
Quick Overview
This Hot Fudge Sundae Brownie Cheesecake is straightforward and satisfying. The prep is mostly assembly: bake the brownie base, mix and pour the cheesecake layer, bake again briefly, then cool and top. The standout elements are the dense brownie foundation and the glossy hot fudge ganache. Total time: about 20 minutes prep, 1–1.5 hours baking (two stages), plus overnight chill for best results.
Ingredients
- 1 box walnut brownie mix (follow package directions; for a 9-inch springform pan)
- 24 ounces cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract (for cheesecake)
- 1/2 cup semi-sweet chocolate chips (for ganache)
- 1/4 cup heavy whipping cream (for ganache)
- 1 cup heavy whipping cream, cold (for topping)
- 1/2 cup powdered sugar (for topping)
- 1 teaspoon vanilla extract (for topping)
- 1/4 cup chopped peanuts, toasted if desired (for garnish)
Directions
- Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick spray and set aside.
- Prepare the brownie mix according to the package directions for the size of pan you’re using. Pour the brownie batter into the prepared springform pan and bake for 30–40 minutes or until a toothpick near the center comes out with moist crumbs but not raw batter. Allow the brownie layer to cool to room temperature.
- While the brownie layer cools, make the cheesecake filling. In a standing mixer fitted with the paddle (or using a handheld mixer), beat the softened cream cheese and 3/4 cup sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
- Add the eggs one at a time, mixing well after each addition so the batter stays smooth. Stir in 1 teaspoon vanilla extract until combined. Do not overmix; stop when the filling is smooth and homogeneous.
- Pour the cheesecake mixture gently over the cooled brownie layer, smoothing the top with a spatula. Return the pan to the oven and bake at 350°F (175°C) for about 55–65 minutes, or until the center is mostly set but still has a very slight jiggle. Turn the oven off, crack the door, and let the cheesecake cool in the oven for 30 minutes to reduce cracking.
- Remove the cheesecake from the oven and let cool to room temperature on a wire rack. Once cooled, refrigerate overnight (at least 8 hours) to fully set.
- To make the ganache, heat 1/4 cup heavy whipping cream just until steaming (microwave 45 seconds is fine). Place 1/2 cup semi-sweet chocolate chips in a heatproof bowl, pour the hot cream over them, let sit 1 minute, then stir until smooth and glossy. Pour the ganache over the chilled cheesecake and spread evenly. Refrigerate for another hour to firm the ganache.
- For the whipped topping, whip 1 cup cold heavy whipping cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract to stiff peaks. Transfer to a piping bag and pipe swirls around the edge of the cheesecake. Sprinkle 1/4 cup chopped peanuts over the top. Slice with a warm, dry knife for clean cuts and serve chilled.
What to Serve With:
Serve slices of this decadent cake with a scoop of vanilla ice cream for a classic sundae vibe, or keep it simple with fresh berries to cut the richness. Coffee or espresso pairs beautifully, while a cold glass of milk keeps it nostalgic for kids. For an adult pairing, a pour of port or a rich stout beer complements the chocolate notes nicely.
Top Tips for Perfecting:
- Let cream cheese come to room temperature before mixing to avoid lumps in the batter.
- Don’t overbeat the cheesecake after adding eggs; overmixing incorporates air and can cause cracks.
- Use a water bath if you’re nervous about cracking — wrap the pan in foil and place it in a water-filled baking dish, watching water level carefully.
- To heat knife between slices for cleaner cuts, run it under hot water and dry before slicing.
- Swap walnuts or peanuts for toasted almonds if preferred; use salted peanuts for a sweet-salty contrast.
Storing and Reheating Tips:
Refrigerate leftovers in an airtight container for up to 5 days. Because of the ganache and whipped topping, freezing is not ideal; however, you can freeze plain slices without whipped cream for up to 1 month wrapped tightly in plastic and foil. Thaw in the refrigerator overnight, then add fresh whipped cream before serving. Do not microwave — serve chilled or at cool room temperature to preserve texture.
FAQs
Can I use a different brownie mix or make brownies from scratch?
Yes — you can use any boxed mix or a favorite scratch brownie recipe. Be sure the brownie base is fully baked and cooled before adding the cheesecake layer.
Why did my cheesecake crack on top?
Overmixing, rapid temperature changes, or baking too hot can cause cracks. Cooling the cake slowly in the oven with the door cracked helps reduce cracks.
Can I make this without nuts for nut allergies?
Absolutely. Omit the walnuts in the brownie mix and skip the chopped peanuts on top, or replace them with crushed pretzels for crunch.
How long should I chill the cheesecake before adding ganache?
Chill at least overnight for the best texture. The ganache will set better on a thoroughly chilled cheesecake.
Can I prepare parts ahead of time?
Yes. Bake the brownie layer a day ahead and refrigerate. Make the cheesecake the next day, then chill overnight. Ganache and whipped topping are best made the day you plan to serve.
Conclusion
This Hot Fudge Sundae Brownie Cheesecake is an impressive, crowd-pleasing dessert that’s easier than it looks — creamy, fudgy, and loaded with nostalgic sundae flavors. It’s a great choice for special occasions or simply when you want to treat the family to something memorable. If you’d like to see another version or get step-by-step photos, check out the original Hot Fudge Sundae Brownie Cheesecake! You’ll be amazed at how such simple steps create a dessert that tastes like it came from a fancy bakery. Enjoy baking and sharing!
Hot Fudge Sundae Brownie Cheesecake
Equipment
- 9-inch springform pan
- Mixing Bowl
- Hand Mixer
- Piping Bag
Ingredients
Brownie Base
- 1 box Walnut Brownie Mix Follow package directions for a 9-inch springform pan.
Cheesecake Filling
- 24 ounces Cream Cheese Softened to room temperature.
- 3/4 cup Granulated Sugar
- 3 large Eggs Room temperature.
- 1 teaspoon Vanilla Extract For cheesecake.
Ganache
- 1/2 cup Semi-Sweet Chocolate Chips For ganache.
- 1/4 cup Heavy Whipping Cream For ganache.
Toppings
- 1 cup Heavy Whipping Cream Cold, for topping.
- 1/2 cup Powdered Sugar For topping.
- 1 teaspoon Vanilla Extract For topping.
- 1/4 cup Chopped Peanuts Toasted if desired, for garnish.
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick spray and set aside.
- Prepare the brownie mix according to the package directions for the size of pan you’re using. Pour the brownie batter into the prepared springform pan and bake for 30–40 minutes or until a toothpick near the center comes out with moist crumbs but not raw batter. Allow the brownie layer to cool to room temperature.
- While the brownie layer cools, make the cheesecake filling. In a standing mixer fitted with the paddle (or using a handheld mixer), beat the softened cream cheese and 3/4 cup sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
- Add the eggs one at a time, mixing well after each addition so the batter stays smooth. Stir in 1 teaspoon vanilla extract until combined. Do not overmix; stop when the filling is smooth and homogeneous.
- Pour the cheesecake mixture gently over the cooled brownie layer, smoothing the top with a spatula. Return the pan to the oven and bake at 350°F (175°C) for about 55–65 minutes, or until the center is mostly set but still has a very slight jiggle. Turn the oven off, crack the door, and let the cheesecake cool in the oven for 30 minutes to reduce cracking.
- Remove the cheesecake from the oven and let cool to room temperature on a wire rack. Once cooled, refrigerate overnight (at least 8 hours) to fully set.
- To make the ganache, heat 1/4 cup heavy whipping cream just until steaming (microwave 45 seconds is fine). Place 1/2 cup semi-sweet chocolate chips in a heatproof bowl, pour the hot cream over them, let sit 1 minute, then stir until smooth and glossy. Pour the ganache over the chilled cheesecake and spread evenly. Refrigerate for another hour to firm the ganache.
- For the whipped topping, whip 1 cup cold heavy whipping cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract to stiff peaks. Transfer to a piping bag and pipe swirls around the edge of the cheesecake. Sprinkle 1/4 cup chopped peanuts over the top. Slice with a warm, dry knife for clean cuts and serve chilled.