Okay, so I need to tell you about this hot fudge brownie cheesecake situation that’s been absolutely taking over my kitchen lately. And by “taking over,” I mean I’ve made this thing four times in the past three weeks because people won’t stop asking for it.
Here’s the thing… I didn’t even mean to create this monster of a dessert. It was supposed to be just regular brownies for my son’s soccer team thing, but then I had all this cream cheese sitting in my fridge (bought it on sale, naturally), and my brain was like “what if we just… layered them?”
Terrible idea. Or so I thought.
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How This Hot Fudge Brownie Cheesecake Became a Thing
So picture this: It’s a Tuesday night, I’m already tired from work, and I’m trying to make brownies. Simple, right? Wrong. I got distracted by a phone call from my sister—who talks for AGES, by the way—and completely forgot I was supposed to be making just brownies. When I hung up, I had this random burst of energy and decided to throw together a cheesecake layer too.
First attempt? Disaster. Complete disaster.
The brownie bottom was literally like eating chocolate-flavored cardboard because I overbaked it. The cheesecake layer cracked so bad it looked like the San Andreas fault line ran through my springform pan. And don’t even get me started on the hot fudge—I burned it. How do you burn hot fudge? I don’t know, but I managed it.
But you know what? My neighbor Sarah tried a piece anyway (she’s brave like that), and even with all my mistakes, she was like “this is actually really good.” So I tried again. And again. And now we’re here, and I’m gonna share what finally worked.
What You Need for This Hot Fudge Brownie Cheesecake Recipe
Brownie Layer:
- 1 box brownie mix (I use the one with chocolate chips already in it because I’m lazy)
- Whatever the box tells you to add (usually eggs, oil, water)
- OR if you’re feeling fancy: 1/2 cup melted butter, 1 cup sugar, 2 eggs, 1/3 cup cocoa powder, 1/2 cup flour, 1/4 tsp salt
(Honestly, box mix is fine. Nobody’s judging. Well, maybe my mother-in-law is, but she judges everything, so…)
Cheesecake Layer:
- 24 oz cream cheese (that’s three 8-oz packages—make sure they’re softened or you’ll be there forever trying to mix it)
- 3/4 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream (trust me on this one)
Hot Fudge Topping:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 2 tbsp butter
- 1/4 cup light corn syrup
- 1/4 cup brown sugar
- Pinch of salt
Sundae Toppings:
- Whipped cream (homemade or store-bought, I won’t tell)
- Maraschino cherries
- Chocolate sprinkles
- Chopped nuts if you want (I skip these because allergies)
Shopping tip: Don’t buy the pre-softened cream cheese. I tried it once and it was weird and liquidy. Just get the regular blocks and leave them out for like an hour. Set a timer. Learn from my mistakes.
Making This Brownie Cheesecake Masterpiece
Step 1: Get Your Oven Ready
Preheat to 325°F. Yes, 325. Not 350. I know the brownie box probably says 350, but we’re doing cheesecake too, so we’re going lower and slower. Also, grease a 9-inch springform pan. And I mean GREASE it. Butter, cooking spray, whatever. Just make sure that cheesecake can come out later without a fight.
Step 2: The Brownie Bottom
If you’re using a box mix, just follow the directions on the box. Pour it into your springform pan. Don’t bake it yet! I know it’s tempting, but we’re putting the cheesecake right on top of the raw brownie batter. It sounds weird, but it works. Trust the process.
If you’re making brownies from scratch (overachiever), mix the melted butter, sugar, and eggs together. Then stir in cocoa powder, flour, and salt until it’s all combined. It’ll look thick and fudgy. That’s perfect.
Spread it in the bottom of your pan and set it aside while you make the cheesecake part.
Step 3: The Cheesecake Layer (This Is Where It Gets Real)
Okay, so here’s where I messed up the first two times. You HAVE to make sure your cream cheese is soft. Like, actually soft. Not “I left it out for 10 minutes” soft. I’m talking “I can press my finger into it and it leaves a dent” soft.
Beat one package of cream cheese with about 1/4 cup of the sugar until it’s smooth and creamy. This takes like 3-4 minutes. Don’t rush it. Add the other two packages of cream cheese, one at a time, beating well after each addition.
Now add the rest of your sugar. Mix it in. Add your eggs ONE AT A TIME. (I made the mistake of dumping them all in at once during attempt number two. The texture was… off.)
Mix in the vanilla and sour cream. The batter should look like fluffy clouds. Actually, that’s a lie—it should look like really thick, creamy, slightly lumpy clouds. But good lumpy, not bad lumpy. You’ll know the difference when you see it.
Step 4: Layer It Up
Pour your cheesecake batter RIGHT over the raw brownie batter. I know it seems wrong. It feels wrong. But it’s right. The brownie will bake underneath while the cheesecake bakes on top, and somehow they both come out perfect.
Well, mostly perfect. Don’t worry if the top cracks. Mine always cracks. Like, every single time. The hot fudge covers it all up anyway, so who cares?
Step 5: Baking This Bad Boy
Pop it in the oven for 70-80 minutes. I know that seems like forever. Set a timer. Then set another timer. I usually check it at the 70-minute mark by giving the pan a gentle shake. If only the center jiggles a little bit (like… a quarter-sized circle in the middle), it’s done. If the whole thing is still wobbly, give it another 10 minutes.
Let it cool COMPLETELY. And I mean completely. This is not negotiable. I tried to rush it once and the whole thing basically fell apart when I tried to remove the springform pan. Just… don’t. Let it cool on the counter for about an hour, then stick it in the fridge for at least 4 hours. Overnight is even better.
Step 6: Hot Fudge Time
This part is actually pretty easy, which is nice because by this point you’re probably exhausted.
Melt your chocolate chips, heavy cream, butter, corn syrup, brown sugar, and a pinch of salt in a saucepan over medium heat. Stir it constantly. Like, don’t walk away. Don’t check your phone. Just stir.
Once everything is melted and smooth, let it simmer for about 5-7 minutes until it thickens up. You’ll know it’s ready when it coats the back of a spoon. Let it cool for about 10 minutes (it’ll thicken more as it cools), then pour it over your chilled cheesecake.
Step 7: Make It Look Like a Sundae
This is the fun part! Add whipped cream around the edges—I just buy the spray can kind because I’m not making homemade whipped cream unless it’s Thanksgiving. Add cherries on top, sprinkle some chocolate sprinkles or rainbow sprinkles (my kids prefer rainbow), and you’re done.
Tips I Learned the Hard Way
Room temperature ingredients are non-negotiable. Cold cream cheese will give you lumps. I don’t care how much you beat it. It’ll be lumpy. Just… don’t.
Use a water bath if you’re worried about cracks. I don’t bother anymore because the hot fudge covers everything, but if you’re a perfectionist, wrap your springform pan in foil and set it in a roasting pan with about an inch of hot water. It helps the cheesecake bake more evenly.
Don’t overbake. A slightly jiggly center is GOOD. It’ll firm up as it cools. If you bake it until it’s completely set, you’ll end up with a dry, chalky cheesecake. Nobody wants that.
Let it chill overnight if possible. I know waiting is torture, but the flavors meld together so much better after a full night in the fridge. The brownie layer gets fudgier, the cheesecake gets creamier… it’s just better.
Use a hot knife to cut slices. Run your knife under hot water, dry it off, then slice. Clean the knife between cuts. Your slices will be so much prettier. Mine still look kind of messy, but at least they’re not complete disasters anymore.
Why This Hot Fudge Sundae Brownie Cheesecake Is Worth the Effort
Look, I’m not gonna lie to you—this dessert is a project. It’s not a “whip it up in 20 minutes” kind of thing. But man, is it worth it. The fudgy brownie bottom, the creamy cheesecake middle, that rich hot fudge on top… it’s basically three desserts in one.
My kids fight over the last piece. My husband, who claims he “doesn’t even like cheesecake that much,” has eaten half of one by himself. Twice. And every time I bring this to a gathering, people ask for the recipe.
Is it perfect? No. Mine never looks like those fancy Pinterest photos. But it tastes INCREDIBLE, and that’s what actually matters, right?
So yeah. Try making this hot fudge brownie cheesecake. Take your time. Don’t stress if it cracks. Drown it in hot fudge and whipped cream and nobody will care what it looks like underneath.
Let me know how yours turns out! Seriously, I’m curious if anyone else burns the hot fudge on their first try or if that’s just a me thing.
Happy baking! (And may your springform pans release easily on the first try, unlike mine.) 🍰
