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Close up shot of a Hot Fudge Brownie Cheesecake slice showing the thick brownie layer and creamy cheesecake core.

Hot Fudge Brownie Cheesecake: The Ultimate Sundae-Inspired Dessert

This decadent Hot Fudge Brownie Cheesecake features a dense dark chocolate brownie base, a creamy white cheesecake layer, and glossy hot fudge topped with whipped cream swirls and cherries.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Brownie Base
  • 1/2 cup Unsalted Butter melted
  • 1 cup Granulated Sugar
  • 1/2 cup Dutch-Process Cocoa Powder sifted
  • 1 large Egg room temperature
  • 1/2 cup All-Purpose Flour
Cheesecake Filling
  • 24 oz Cream Cheese full-fat, softened
  • 3/4 cup Granulated Sugar
  • 1/2 cup Sour Cream room temperature
  • 3 large Eggs room temperature
  • 1 tbsp Vanilla Extract
Toppings
  • 1 cup Semi-Sweet Chocolate Chips for hot fudge
  • 1.5 cups Heavy Whipping Cream divided
  • 12 units Maraschino Cherries with stems

Equipment

  • 1 9-inch springform pan
  • 1 Electric Hand Mixer
  • 1 Piping Bag with Star Tip 1M or similar

Method
 

Brownie Base
  1. Whisk melted butter and sugar. Add egg and vanilla. Fold in cocoa and flour until just combined.
  2. Bake in a 9-inch pan at 325°F (165°C) for 15-18 minutes.
Cheesecake Layer
  1. Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Mix in eggs one at a time on low.
  2. Pour over brownie. Bake at 300°F (150°C) for 55-65 minutes. Cool slowly in cracked oven.
Decoration
  1. Melt chocolate chips and 1/2 cup cream. Pour over chilled cake, allowing to drip.
  2. Whip remaining cream to stiff peaks. Pipe swirls and top with cherries.

Notes

Ensure all dairy is room temperature to prevent lumps.
Chill the cake for at least 6 hours before adding the hot fudge drip.