Hot Fudge Sundae Brownie Cheesecake Recipe
If there’s one dessert that truly captures the magic of indulgence, it’s the Hot Fudge Sundae Brownie Cheesecake. This decadent creation layers rich, fudgy brownies with a luxuriously creamy cheesecake, all crowned by a silky hot fudge ganache and fluffy whipped cream. Every bite delivers a symphony of textures and flavors that dance from chocolatey and velvety to crunchy and sweet, making it an irresistible treat perfect for celebrations or just a special moment of pure self-pampering.

Ingredients You’ll Need
Gathering these essential ingredients is the first step towards creating your very own slice of heaven. Each one plays a vital role, from the fudgy depth of the brownie mix to the creamy tang of cream cheese, all harmonizing to produce a balanced and unforgettable dessert.
- Walnut Brownie Mix: Provides the chocolatey, nutty brownie base that gives texture and richness to the dessert.
- Cream Cheese (24 ounces): Adds the signature smooth, creamy layer with just the right tanginess.
- Sugar (3/4 cup): Sweetens the cheesecake filling to perfection, balancing the chocolate notes.
- Eggs (3): Bind everything together and ensure the cheesecake sets beautifully.
- Vanilla Extract (1 teaspoon each, two uses): Enhances the flavors with warm, aromatic depth.
- Semi-Sweet Chocolate Chips (1/2 cup): Key ingredient in the hot fudge ganache for that smooth, luscious finish.
- Heavy Whipping Cream (1 1/4 cups, divided): Vital for the ganache’s silky texture and the airy whipped cream topping.
- Powdered Sugar (1/2 cup): Sweetens the whipped cream while helping it hold its shape.
- Chopped Peanuts (1/4 cup): Adds delightful crunch and a salty contrast to the sweetness.
- Baking Spray: Ensures your brownie-cheesecake releases easily from the pan without a fuss.
How to Make Hot Fudge Sundae Brownie Cheesecake
Step 1: Prepare and Bake the Brownie Base
Preheat your oven to 350 degrees and generously spray a 9-inch springform pan with baking spray to prevent sticking. Next, follow the directions on your walnut brownie mix box to prepare the batter, then bake the brownie layer for 30 to 40 minutes. This brownie base is the foundation of your Hot Fudge Sundae Brownie Cheesecake, so allow it to cool completely before moving on to the next step.
Step 2: Make the Cheesecake Filling
Using a standing mixer, beat the cream cheese and sugar together until the mixture is smooth, light, and fluffy. Then, add the eggs one at a time, mixing well after each addition to ensure a silky texture. Stir in the vanilla extract for that extra flavor boost.
Step 3: Bake the Cheesecake Layer
Pour the cheesecake filling evenly over the cooled brownie base. Return the pan to the oven and bake for about an hour. You’ll know it’s ready when the center is almost set but still slightly jiggly—perfect for a creamy finish. Once done, place the pan on a wire rack to cool down to room temperature.
Step 4: Chill Overnight
Pop the cheesecake into the refrigerator overnight. This chilling step is essential to allow the flavors to meld and the cheesecake to firm up properly, creating that luscious, creamy texture everyone loves.
Step 5: Prepare the Hot Fudge Ganache
Combine the semi-sweet chocolate chips and half a cup of heavy whipping cream in a microwave-safe bowl. Heat for 45 seconds, then whisk until smooth and glossy. Pour this rich ganache over the cooled cheesecake, spreading it evenly, and return the dessert to the fridge for an hour to set beautifully.
Step 6: Whip and Pipe the Creamy Topping
In a mixing bowl, whip the remaining 1 cup heavy cream with powdered sugar and vanilla until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip, then elegantly pipe swirls around the edge of your cheesecake. Finish by sprinkling chopped peanuts over the whipped cream to add that irresistible crunch.
How to Serve Hot Fudge Sundae Brownie Cheesecake

Garnishes
A drizzle of extra hot fudge, a sprinkling of chopped peanuts, or even some maraschino cherries elevate the presentation and flavor of this already spectacular dessert. These simple touches add visual appeal while complimenting the rich chocolate and creamy cheesecake layers.
Side Dishes
Pair your Hot Fudge Sundae Brownie Cheesecake with fresh berries or a scoop of vanilla ice cream to brighten up the richness and add a burst of freshness. A cup of strong coffee or a bold red wine also makes an excellent companion, balancing the dessert’s sweetness perfectly.
Creative Ways to Present
For a fun twist, serve individual slices with a scoop of ice cream and a sprig of mint on elegant dessert plates. Alternatively, turn it into a sundae bar with toppings like cherries, chocolate shavings, and caramel sauce for guests to customize their own indulgence. This makes every serving feel special and interactive.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Hot Fudge Sundae Brownie Cheesecake tightly covered in the refrigerator for up to four days. This helps maintain its creamy texture and keeps the ganache from drying out, so every bite tastes just as wonderful as when freshly made.
Freezing
You can freeze this dessert by wrapping it well in plastic wrap and aluminum foil to prevent freezer burn. Thaw completely in the fridge overnight before serving. While the texture remains wonderful, the whipped cream is best added fresh after thawing.
Reheating
This dessert is best enjoyed chilled, so reheating is not recommended. However, if you prefer a slightly softened texture, allow a slice to rest at room temperature for 15-20 minutes before digging in for a more melt-in-your-mouth experience.
FAQs
Can I use homemade brownies instead of the mix?
Absolutely! Using your favorite homemade brownie recipe will work beautifully and add a personalized touch. Just ensure the brownie layer is fully baked and cooled before adding the cheesecake.
What if I don’t have a springform pan?
A springform pan is ideal for this cheesecake because it allows for easy removal. If you don’t have one, consider lining a regular pan with parchment paper to help lift the dessert out more easily.
Can I substitute the semi-sweet chocolate chips?
Yes, you can use milk or dark chocolate chips depending on your preference. Just choose good-quality chocolate for the ganache to keep that smooth, rich flavor intact.
Is it necessary to chill overnight?
While you could chill it for a few hours, chilling overnight ensures the best texture and flavor development, making the Hot Fudge Sundae Brownie Cheesecake truly exceptional.
Can this recipe be made nut-free?
Definitely. Simply omit the chopped peanuts or substitute with toasted coconut flakes or crushed cookies for crunch. Just be mindful of the brownie mix’s nut content if you have allergies.
Final Thoughts
The Hot Fudge Sundae Brownie Cheesecake is the kind of dessert that leaves everyone asking for seconds and feeling special with every bite. From its fudgy, chewy brownie base to the creamy cheesecake and luscious ganache topping, it’s truly a crowd-pleaser that’s easy enough to make at home. I encourage you to give this recipe a try and watch it become your new favorite sweet indulgence!
PrintHot Fudge Sundae Brownie Cheesecake Recipe
Indulge in a decadent Hot Fudge Sundae Brownie Cheesecake featuring a rich walnut brownie base topped with creamy vanilla cheesecake, drizzled with luscious chocolate ganache, and crowned with fluffy whipped cream and crunchy peanuts.
- Prep Time: 25 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 11 hours 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Brownie Base
- 1 box walnut brownie mix (ingredients as per package directions)
Cheesecake Layer
- 24 ounces cream cheese (3 8-oz packages)
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
Ganache
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy whipping cream
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup chopped peanuts
Tools
- Piping bag with star tip
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the brownie and cheesecake layers.
- Prepare Pan: Spray a 9-inch springform pan with baking spray to prevent sticking and set it aside.
- Bake Brownie Base: Follow the package directions to prepare the walnut brownie batter. Pour it into the prepared springform pan and bake for 30 to 40 minutes until set. Remove from oven and allow to cool completely.
- Make Cheesecake Filling: In a standing mixer, beat the cream cheese and sugar together until the mixture is light and fluffy. Add eggs one at a time, mixing fully after each addition, then mix in vanilla extract until combined.
- Assemble and Bake Cheesecake: Pour the cheesecake mixture over the cooled brownie base evenly. Bake the combined dessert at 350 degrees Fahrenheit for 1 hour or until the cheesecake is almost set but slightly jiggly in the center.
- Cool and Refrigerate: Allow the cheesecake to cool to room temperature on a wire rack. Once cool, cover and refrigerate overnight for best texture and flavor.
- Prepare Ganache: Combine semi-sweet chocolate chips and 1/4 cup heavy whipping cream in a microwave-safe bowl. Microwave for 45 seconds, then whisk until the mixture is smooth and glossy.
- Apply Ganache: Pour the ganache evenly over the chilled cheesecake, then return it to the refrigerator for at least one hour to set.
- Make Whipped Cream Topping: In a cleaned standing mixer bowl, beat 1 cup heavy whipping cream, powdered sugar, and vanilla extract on medium speed until stiff peaks form.
- Decorate: Transfer the whipped cream into a piping bag fitted with a star tip and pipe decorative dollops around the edge of the cheesecake. Sprinkle chopped peanuts on top of the whipped cream for added crunch and flavor.
- Serve and Enjoy: Once decorated, slice the cheesecake and serve chilled. Enjoy this rich, indulgent dessert!
Notes
- Ensure the brownie layer is completely cooled before pouring the cheesecake batter to avoid mixing layers.
- Using a springform pan makes releasing the cheesecake much easier without damaging the edges.
- For best results, refrigerate the cheesecake overnight to allow flavors to meld and texture to set.
- To prevent cracking, avoid overbaking the cheesecake; it should be slightly jiggly in the center when done.
- Peanuts can be substituted with walnuts or pecans if preferred.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cheesecake)
- Calories: 520 kcal
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 33 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 130 mg
Keywords: brownie cheesecake, hot fudge sundae, chocolate ganache, whipped cream topping, walnut brownie, dessert, cheesecake recipe