🍫🍨 Brownie Sundae Cheesecake
Serves: 10–12
Prep: ~30 min | Bake: ~1 hr | Chill: 4+ hrs (worth it)
Ingredients
Brownie Base
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1 box brownie mix or homemade equivalent
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Eggs, oil, water (per box directions)
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Optional: ½ cup chocolate chips or chunks
Cheesecake Layer
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24 oz cream cheese, softened
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1 cup granulated sugar
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¾ cup sour cream
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3 large eggs, room temp
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1 tbsp vanilla extract
Hot Fudge Sauce
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¾ cup heavy cream
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1 cup semi-sweet chocolate chips
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1 tbsp butter
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1 tsp vanilla
Sundae Toppings
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Whipped cream
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Chocolate syrup
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Caramel sauce
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Chopped nuts
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Maraschino cherries
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Optional: crushed Oreos or sprinkles
Instruction
1️⃣ Brownie Layer
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Preheat oven to 325°F (165°C).
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Line a 9-inch springform pan with parchment (bottom) and grease sides.
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Prepare brownie batter.
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Pour into pan and bake 15–18 minutes — partially set, not fully baked.
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Remove and cool slightly.
2️⃣ Cheesecake Layer
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Beat cream cheese and sugar until smooth (no lumps).
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Mix in sour cream and vanilla.
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Add eggs one at a time, mixing just until combined.
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Pour cheesecake batter over brownie layer.
3️⃣ Bake
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Bake at 325°F for 50–60 minutes.
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Center should jiggle slightly.
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Turn oven off, crack door, cool inside 1 hour.
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Chill in fridge 4–6 hours or overnight.
4️⃣ Hot Fudge
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Heat cream until steaming (not boiling).
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Pour over chocolate chips + butter.
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Stir smooth, add vanilla.
5️⃣ Assemble Sundae agic
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Drizzle hot fudge over chilled cheesecake.
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Add whipped cream swirls.
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Finish with caramel, nuts, cherries, and chaos.