Hot Fudge Brownie Cheesecake

Hot Fudge Brownie Cheesecake is the ultimate dessert mashup that combines rich, fudgy brownies with velvety cheesecake and a luscious hot fudge topping. This decadent treat is perfect for birthdays, holidays, or whenever you’re in the mood to impress. The layers come together beautifully to create a showstopping dessert that’s as indulgent as it is irresistible. Whether you’re a fan of chocolate or cheesecake, this dessert brings the best of both worlds into one delicious bite. Let’s dive into how you can create this masterpiece in your own kitchen.

Why You’ll Love This Hot Fudge Brownie Cheesecake

This Hot Fudge Brownie Cheesecake is a dessert lover’s dream. The dense brownie base provides a chewy, chocolatey foundation, while the creamy cheesecake layer adds a smooth and tangy contrast. Topping it all is a silky homemade hot fudge sauce that elevates every slice to a whole new level. It’s rich, satisfying, and perfect for making memories around the table. The recipe is surprisingly easy to follow and turns out perfectly every time. Plus, it’s make-ahead friendly, giving you one less thing to stress about before your next dinner party.

Ingredients

Brownie Layer:

• Your favorite fudgy brownie recipe or a box mix of your choice

Cheesecake Layer:

• Four 8-ounce packages of cream cheese, at room temperature
• 1 2/3 cups granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon vanilla extract
• 2 large eggs, at room temperature
• 3/4 cup whipping cream

Hot Fudge Sauce:

• 4 tablespoons unsalted butter, cut into chunks
• 1/4 cup light corn syrup
• 4 ounces unsweetened chocolate, chopped
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 1/2 cups heavy cream
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract

Step-by-Step: How to Make Hot Fudge Brownie Cheesecake

1. Prepare the Pan: Grease a 9-inch springform pan that is at least 3 inches deep. Preheat your oven to 350ºF.
2. Brownie Layer: Prepare your brownie batter and spread it evenly in the pan. Bake for 20 minutes, then reduce oven temperature to 325ºF. Remove and let cool.
3. Cheesecake Batter: Using a stand mixer, beat 1 package of cream cheese with 1/3 cup sugar and cornstarch on low speed until smooth. Add the remaining cream cheese one package at a time, beating well.
4. Add the remaining sugar and vanilla, then mix in the eggs one at a time. Finally, blend in the whipping cream just until incorporated.
5. Assemble: Pour the cheesecake batter over the brownie layer, leaving at least 1/2 inch of space from the top of the pan.
6. Bake: Bake at 325ºF for 70 to 80 minutes until the center jiggles slightly. Let cool.
7. Make the Hot Fudge: Melt butter in a saucepan, add corn syrup and chocolate, stirring until smooth. Add sugars, cream, and salt. Bring to a gentle boil and cook without stirring until the temperature reaches 220-224ºF. Remove from heat and whisk in vanilla.
8. Finish: Let the fudge cool, then pour over the cooled cheesecake. Chill overnight for best results.
9. Serve: Top with freshly whipped cream and bright cherries just before slicing and serving.

Helpful Tips

• Room temperature ingredients ensure a smoother cheesecake batter.
• Do not overmix the batter once eggs are added to avoid cracks.
• Use a water bath if you’re concerned about cracking, though it’s not necessary.
• Any imperfections will be hidden under the luscious fudge topping.
• Allow the cheesecake to chill overnight to enhance its flavor and firmness.

Substitutions And Variations

• Short on time? Use a quality store-bought hot fudge.
• Prefer a different texture? Substitute the brownie base with a cookie crust.
• Add a spoonful of espresso powder to the brownie mix for a coffee kick.
• Swirl caramel or chocolate chips into the cheesecake layer for added richness.
• Finish with a sprinkle of chopped nuts or toffee bits for extra crunch.

Storage Instructions

Keep your cheesecake refrigerated in an airtight container for up to 5 days. For extended storage, freeze individual slices by wrapping them tightly in plastic wrap and then foil. Thaw overnight in the fridge before enjoying.

Nutritional Information

• Serving Size: 1 slice
• Calories: 583
• Total Fat: 40g
• Saturated Fat: 24g
• Trans Fat: 1g
• Unsaturated Fat: 13g
• Cholesterol: 128mg
• Sodium: 271mg
• Carbohydrates: 52g
• Fiber: 1g
• Sugar: 46g
• Protein: 6g

Serving Suggestions

• Chill the cheesecake well and serve with a generous swirl of whipped cream and a glossy maraschino cherry on top.
• For a little extra indulgence, drizzle each slice with warm fudge or smooth caramel.
• This rich dessert pairs beautifully with a scoop of vanilla bean ice cream or a bold espresso.

Frequently Asked Questions About Hot Fudge Brownie Cheesecake

Can I make this ahead of time? Yes, this cheesecake is best made the day before to allow the flavors to meld and the texture to set properly.

What if I don’t have a springform pan? A deep cake pan can be used, but make sure to line it with parchment for easier removal.

Can I freeze Hot Fudge Brownie Cheesecake? Absolutely. Wrap slices individually for easy grab-and-go treats later.

How do I prevent my cheesecake from cracking? Use room temperature ingredients, do not overmix the batter, and avoid sudden temperature changes.

Can I use store-bought fudge sauce? Yes, in a pinch, store-bought fudge works well, though homemade adds a special touch.

Final Thoughts

Thanks so much for stopping by to check out this indulgent Hot Fudge Brownie Cheesecake recipe. It’s one of my go-to desserts when I want to impress with minimal fuss. The layers of fudgy brownie, creamy cheesecake, and rich hot fudge deliver unforgettable flavor and texture. Plus, it’s incredibly easy to make and even easier to enjoy. I hope you love every decadent bite. Wishing you lots of sweet moments in the kitchen and heartfelt thanks for being part of this food-loving community!

Hot Fudge Brownie Cheesecake Recipe

---

• Author: lisa
• Total Time: 2 hours 10 minutes (plus chilling)
• Yield: 16 slices 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Hot Fudge Brownie Cheesecake is a rich, layered dessert featuring a fudgy brownie base, creamy cheesecake filling, and thick homemade hot fudge topping. This showstopper is perfect for celebrations or anytime you want to impress. Make it ahead for stress-free entertaining and serve chilled for best results!

---

Ingredients

Scale 1x2x3x

Brownie Layer:

1 batch of your favorite fudgy brownie recipe or box mix

Cheesecake Layer:

4 (8 oz) packages cream cheese, at room temperature

1 2/3 cups granulated sugar

1/4 cup cornstarch

1 tablespoon vanilla extract

2 large eggs, at room temperature

3/4 cup whipping cream

Hot Fudge Sauce:

4 tablespoons unsalted butter, cut into chunks

1/4 cup light corn syrup

4 oz unsweetened chocolate, chopped

3/4 cup brown sugar

3/4 cup granulated sugar

1 1/2 cups heavy cream

1/4 teaspoon salt

2 teaspoons vanilla extract

---

Instructions

• Prepare the Pan: Grease a 9-inch springform pan that is at least 3 inches deep. Preheat your oven to 350ºF.
• Brownie Layer: Prepare your brownie batter and spread it evenly in the pan. Bake for 20 minutes, then reduce oven temperature to 325ºF. Remove and let cool.
• Cheesecake Batter: Using a stand mixer, beat 1 package of cream cheese with 1/3 cup sugar and cornstarch on low speed until smooth. Add the remaining cream cheese one package at a time, beating well.
• Add the remaining sugar and vanilla, then mix in the eggs one at a time. Finally, blend in the whipping cream just until incorporated.
• Assemble: Pour the cheesecake batter over the brownie layer, leaving at least 1/2 inch of space from the top of the pan.
• Bake: Bake at 325ºF for 70 to 80 minutes until the center jiggles slightly. Let cool.
• Make the Hot Fudge: Melt butter in a saucepan, add corn syrup and chocolate, stirring until smooth. Add sugars, cream, and salt. Bring to a gentle boil and cook without stirring until the temperature reaches 220-224ºF. Remove from heat and whisk in vanilla.
• Finish: Let the fudge cool, then pour over the cooled cheesecake. Chill overnight for best results.
• Serve: Top with freshly whipped cream and bright cherries just before slicing and serving.

Notes

Leave space at the top of the pan to avoid overflow.

Excess cheesecake batter can be baked in ramekins.

Let cheesecake chill overnight for best flavor and texture.

Cracks? Don’t worry—hot fudge covers everything beautifully!

• Prep Time: 30 minutes + Time (Cooling/Chilling): 1 hour
• Cook Time: 1 hour 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 583
• Sugar: 46g
• Carbohydrates: 52g
• Protein: 6g