Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Make sure all refrigerated ingredients are at room temperature before starting for the smoothest cheesecake texture

Don't overbake the brownie base—it should remain slightly fudgy as it will continue to bake when the cheesecake layer is added

To avoid cracks in your cheesecake, always use a water bath when baking and cool it gradually as directed

The foil wrap is crucial—make sure it comes all the way up the sides of the springform pan to prevent water from seeping in

If you find your fudge topping is too thick to pour, reheat it gently in 10-second intervals in the microwave

Wait until the fudge topping has cooled but is still pourable before adding it to the cheesecake—if it's too hot, it will melt the cheesecake layer

Add the whipped cream decoration just before serving or within a few hours to maintain its texture and appearance

This cheesecake can be made up to 2 days ahead (without the whipped cream and final decorations) and stored covered in the refrigerator

For an extra touch of authenticity, warm individual slices for 10 seconds in the microwave just before serving to slightly melt the fudge topping

The hot fudge sauce recipe makes extra—store the remainder in the refrigerator for up to 2 weeks and use over ice cream

Hot Fudge Sundae Brownie Cheesecake

Name: Hot Fudge Sundae Brownie Cheesecake
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 8 h
Yield: 12-16 servings
Cuisine: American
Ingredients: For the Fudgy Brownie Base:; 1 cup (226g) unsalted butter; 2 cups (340g) semi-sweet chocolate chips; 1 3/4 cups (350g) granulated sugar; 4 large eggs, room temperature; 1 tablespoon vanilla extract; 1 cup (125g) all-purpose flour; 1/2 cup (50g) unsweetened cocoa powder; 1/2 teaspoon salt; For the Vanilla Bean Cheesecake Layer:; 24 oz (680g) cream cheese, softened; 1 cup (200g) granulated sugar; 3 large eggs, room temperature; 1/4 cup (60g) sour cream, room temperature; 1/4 cup (60ml) heavy cream; 2 teaspoons vanilla extract; Seeds from 1 vanilla bean pod (or 1 additional teaspoon vanilla extract); 2 tablespoons all-purpose flour; For the Hot Fudge Topping:; 1 cup (240ml) heavy cream; 1/2 cup (100g) granulated sugar; 1/4 cup (21g) unsweetened cocoa powder; 1/4 cup (60g) light corn syrup; 6 oz (170g) semi-sweet chocolate, chopped; 2 tablespoons (28g) unsalted butter; 1 teaspoon vanilla extract; 1/4 teaspoon salt; For the Whipped Cream:; 2 cups (480ml) heavy whipping cream, cold; 1/3 cup (40g) powdered sugar

This show-stopping Hot Fudge Sundae Brownie Cheesecake transforms everyone's favorite ice cream parlor treat into a spectacular layered dessert. A dense, fudgy brownie base creates the perfect foundation for a silky vanilla bean cheesecake layer, reminiscent of classic vanilla ice cream. The dessert is crowned with a glossy hot fudge topping that dramatically cascades down the sides, then garnished with clouds of whipped cream, colorful sprinkles, chopped nuts, and maraschino cherries—all the classic sundae toppings! Each slice delivers the nostalgic flavors of a hot fudge sundae in cheesecake form: rich chocolate, creamy vanilla, and all the delightful toppings that make sundaes special. Perfect for celebrations or whenever you want to impress guests with a dessert that combines two beloved classics into one unforgettable creation.

Prep Time

45 Minutes

Cook Time

1H15 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

For the Fudgy Brownie Base:

1 cup (226g) unsalted butter

2 cups (340g) semi-sweet chocolate chips

1 3/4 cups (350g) granulated sugar

4 large eggs, room temperature

1 tablespoon vanilla extract

1 cup (125g) all-purpose flour

1/2 cup (50g) unsweetened cocoa powder

1/2 teaspoon salt

For the Vanilla Bean Cheesecake Layer:

24 oz (680g) cream cheese, softened

1 cup (200g) granulated sugar

3 large eggs, room temperature

1/4 cup (60g) sour cream, room temperature

1/4 cup (60ml) heavy cream

2 teaspoons vanilla extract

Seeds from 1 vanilla bean pod (or 1 additional teaspoon vanilla extract)

2 tablespoons all-purpose flour

For the Hot Fudge Topping:

1 cup (240ml) heavy cream

1/2 cup (100g) granulated sugar

1/4 cup (21g) unsweetened cocoa powder

1/4 cup (60g) light corn syrup

6 oz (170g) semi-sweet chocolate, chopped

2 tablespoons (28g) unsalted butter

1 teaspoon vanilla extract

1/4 teaspoon salt

For the Whipped Cream:

2 cups (480ml) heavy whipping cream, cold

1/3 cup (40g) powdered sugar

1 teaspoon vanilla extract

For Sundae Toppings:

12-15 maraschino cherries with stems

1/3 cup (40g) chopped nuts (peanuts, almonds, or walnuts)

1/4 cup (45g) rainbow sprinkles

1/4 cup (45g) chocolate sprinkles

2 tablespoons caramel sauce (optional)

Instructions

Prepare the pan: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with two layers of heavy-duty aluminum foil to prevent water from seeping in during baking.

Make the brownie base: In a large microwave-safe bowl, combine butter and chocolate chips. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.

Whisk sugar into the chocolate mixture until well combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.

In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the chocolate mixture until just combined. Do not overmix.

Pour the brownie batter into the prepared springform pan and smooth the top. Bake for 25-30 minutes, until the center is set but still slightly fudgy. A toothpick inserted should come out with a few moist crumbs attached.

Remove from oven and let cool for about 10 minutes. Reduce oven temperature to 325°F (165°C) for the cheesecake.

Make the cheesecake filling: In a large mixing bowl using an electric mixer, beat cream cheese until completely smooth and free of lumps, about 3-4 minutes.

Add sugar and beat for another 2 minutes until well incorporated and smooth.

Add eggs one at a time, beating on low speed just until each is incorporated. Do not overmix after adding eggs.

Beat in sour cream, heavy cream, vanilla extract, vanilla bean seeds, and flour until smooth and fully combined.

Pour the cheesecake batter over the cooled brownie base, smoothing the top with a spatula.

Prepare a water bath: Place the foil-wrapped springform pan in a larger roasting pan. Fill the roasting pan with hot water about halfway up the sides of the springform pan.

Bake for 45-55 minutes, or until the edges are set but the center still has a slight jiggle.

Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour.

Remove from the oven and water bath, carefully remove foil, and let cool completely at room temperature.

Refrigerate for at least 6 hours or preferably overnight until completely chilled and set.

Make the hot fudge topping: In a medium saucepan, combine heavy cream, sugar, cocoa powder, and corn syrup. Whisk together and bring to a simmer over medium heat.

Once simmering, reduce heat to low and cook for 2 minutes, stirring constantly.

Remove from heat and add chopped chocolate, butter, vanilla extract, and salt. Let stand for 2 minutes, then whisk until smooth and glossy.

Allow the fudge sauce to cool for about 15-20 minutes until it's still pourable but has thickened slightly.

Remove the cheesecake from the springform pan and place on a serving platter. Pour the warm (not hot) fudge sauce over the center of the cheesecake, allowing it to cascade down the sides naturally.

Refrigerate for 30 minutes to set the fudge topping.

Prepare the whipped cream: In a cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Transfer the whipped cream to a piping bag fitted with a large star tip.

Final decoration: Pipe 12-15 whipped cream swirls around the edge of the cheesecake.

Place a maraschino cherry on top of each whipped cream swirl.

Sprinkle the chopped nuts and rainbow sprinkles over the fudge topping in the center of the cake.

Add chocolate sprinkles around the base of the whipped cream swirls.

If using, drizzle caramel sauce in a zigzag pattern over the top.

Refrigerate until ready to serve. For best results, let the cheesecake sit at room temperature for 15-20 minutes before slicing.

For clean slices, dip a sharp knife in hot water and wipe dry between each cut.

Hot Fudge Sundae Brownie Cheesecake

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Hot Fudge Sundae Brownie Cheesecake

Ingredients

Instructions