Rich Hot Fudge Sundae Brownie Cheesecake

Indulge in the ultimate dessert crossover: rich, fudgy brownie crust topped with velvety vanilla cheesecake, dripping hot fudge, whipped cream, crunchy peanuts, and a cherry. Perfect for celebrations, this decadently layered treat guarantees pure bliss in every bite!

This dessert is an absolute showstopper that brings together two of the best sweet treats on the planet: a chewy, dark chocolate fudge brownie and a silky-smooth, classic vanilla cheesecake. Layered high with glossy chocolate fudge sauce, a cloud of freshly whipped cream, golden roasted peanuts, and a bright red maraschino cherry, every single slice delivers that nostalgic ice cream parlor flavor with the luxurious texture of a bakery-style cheesecake. Whether you are baking for a holiday, a birthday party, or simply satisfying a deep chocolate craving, this rich hot fudge sundae brownie cheesecake is guaranteed to impress.

Prep time: 30 minutes

Cook time: 1 hour 15 minutes

Chilling time: 6 hours (or overnight)

Servings: 12–14 slices

Ingredients

Fudgy Brownie Base

• 1/2 cup (1 stick) unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon pure vanilla extract

• 1/3 cup unsweetened Dutch-process cocoa powder

• 1/2 cup all-purpose flour

• 1/4 teaspoon salt

Creamy Cheesecake Filling

• 24 oz (3 blocks) full-fat cream cheese, softened to room temperature

• 1 cup granulated sugar

• 1/2 cup full-fat sour cream, room temperature

• 1 teaspoon pure vanilla extract

• 3 large eggs, room temperature

Sundae Toppings

• 1 cup warm hot fudge sauce

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1/2 cup unsalted roasted peanuts, finely chopped

• Maraschino cherries with stems

Instructions

1. Prep the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Make the Brownie Crust: In a medium bowl, whisk together melted butter and sugar. Add the eggs and vanilla, whisking until smooth. Stir in the cocoa powder, flour, and salt just until combined. Spread the batter evenly into the bottom of the prepared springform pan. Bake for 15 minutes, then remove and reduce oven temperature to 325°F (160°C).

3. Mix the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar on medium speed until completely smooth and creamy. Mix in the sour cream and vanilla extract. Add eggs one at a time, mixing on low speed just until blended. Avoid overmixing to prevent air bubbles.

4. Bake: Pour the cheesecake batter over the baked brownie base. Bake at 325°F (160°C) for 50 to 55 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven, crack the door open, and let it cool inside for 1 hour.

5. Chill: Remove from the oven and run a thin knife around the rim. Refrigerate for at least 6 hours, preferably overnight, until fully set.

6. Decorate & Serve: Whip the heavy cream and powdered sugar until stiff peaks form. Warm the hot fudge sauce and pour it over the chilled cheesecake, allowing it to drip over the sides. Pipe swirls of whipped cream on top, sprinkle generously with chopped peanuts, and crown with maraschino cherries before slicing.