Hot Fudge Sundae Brownie Cheesecake

Name: Hot Fudge Sundae Brownie Cheesecake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Cuisine: American
Ingredients: 1 package brownie mix or from-scratch brownie mixture (follow box instructions or combine cocoa powder, melted chocolate, and unsalted butter); Butter, for coating pan; 16 ounces cream cheese, room temperature; 3/4 cup white sugar; 2 large eggs; 1/2 cup sour cream; 1 teaspoon vanilla extract; 1 cup hot fudge sauce (grab from store or make by mixing heavy cream, chocolate chips, and sugar); 1/2 cup whipped cream; 2 tablespoons colorful sprinkles; 4 maraschino cherries

Recipe by Sam Rivera · Updated May 2026

Dessert Cake

A decadent fudgy brownie base topped with creamy cheesecake, smothered in warm chocolate fudge, and finished with whipped cream, sprinkles, and a cherry for the perfect sundae feel.

⏱ 70 mins

American

Servings 4

Ingredients

1 packagebrownie mix or from-scratch brownie mixture (follow box instructions or combine cocoa powder, melted chocolate, and unsalted butter)

Butter, for coating pan

16 ouncescream cheese, room temperature

3/4 cupwhite sugar

2 largeeggs

1/2 cupsour cream

1 teaspoonvanilla extract

1 cuphot fudge sauce (grab from store or make by mixing heavy cream, chocolate chips, and sugar)

1/2 cupwhipped cream

2 tablespoonscolorful sprinkles

4 maraschinocherries

Nutrition

430 caloriesCalories

Per serving · Values are estimates

Instructions

Preheat your oven to 350°F so it’s ready when you are.

Mix up your brownie batter as the package says, or however your recipe directs. Spread it into a buttered springform pan and bake for 25 minutes. Let it cool completely in the pan—no peeking!

In a big bowl, beat the cream cheese and sugar until it’s smooth and fluffy. Add the eggs one at a time, mixing well after each. Stir in the sour cream and vanilla until everything’s just combined.

Carefully pour the cheesecake batter over the cooled brownie layer. Use a spatula to smooth the top so it’s even.

Place the springform pan on a cookie sheet (for easy handling) and bake for 45 minutes. The center should still jiggle a little. Turn off the oven, crack the door open, and let the cheesecake rest inside for an hour—this keeps it from cracking.

Pop the whole pan in the fridge and let it chill for at least 4 hours, or overnight if you can wait. It needs to be firm before you decorate.

Warm up your fudge sauce until it’s thin enough to drizzle easily, then pour it all over the chilled cheesecake in thick ribbons.

Add big dollops of whipped cream, sprinkle on the colorful sprinkles, and top each slice with a bright maraschino cherry before serving.