Hot Fudge Brownie Cheesecake
This Hot Fudge Brownie Cheesecake is a perfect special occasion dessert. But together, the 3 layers combine for an exquisite combination! Each component alone is incredibly delicious, but all together they make a fabulous grand finale for your meal. Nothing beats a marvelous homemade cheesecake!
When it’s too chilly to eat a big ice cream sundae, this Brownie Cheesecake recipe will hit the spot! The thick layer of hot fudge will seal the deal.
Why You Must Make
- If you’re looking for an impressive dessert, try this amazing brownie cheesecake.
- First, a most dreamy vanilla cheesecake was layered over a thick fudgy brownie base. Then in true hot fudge sundae style, the whole shebang was topped with homemade fudge sauce, whipped cream, and cherries!
- This is one of the richest cheesecakes you’ll ever encounter. Don’t think about the calories, it’s for one of those infrequent diet splurges. I’ve stated that this cheesecake serves 16, but even the thinnest slices will satisfy your sweet tooth. You may be able to serve even more than 16.
Expert Tips:
- PRO-Tip: Have all the ingredients at room temperature, especially the cream cheese, but including the eggs, cream, and/or sour cream depending on your recipe. This will help ensure a smooth batter. Just take them out of the refrigerator for about an hour or two before you plan to start mixing.
- PRO-Tip: Use the paddle attachment so no unnecessary air is beaten into the batter. If you only have a hand mixer, just be careful not to over mix.
- When you add in the eggs, mix them in one at a time and only until just combined.
- PRO-Tip: Baking in a water bath, or bain-marie, can help prevent the top from cracking. But when you are topping the finished cheesecake with fudge sauce, sour cream, lemon curd, etc, any cracks will not be noticeable.
- Like most desserts, a cheesecake will slice easiest when cold, but it will be at its creamiest if it’s brought out of the refrigerator an hour or up to 2 hours before serving.
Frequently Asked Questions
Recipes will vary but most contain chocolate or cocoa powder, sugar, butter, heavy cream, vanilla extract, and salt. Some will have corn syrup added as well.
Note that salt is used in desserts as a flavor enhancer, not to add a salty flavor.
No, hot fudge is thicker and richer. Chocolate Sauce is thinner, and pourable even when chilled. The chocolate sauce would slide right off the cheesecake.
Start with a well-chilled cheesecake. Your knife should be sharp, hot/warm, and clean.
After each cut, wipe the blade clean, then warm it by dipping it in hot water or quickly running the blade through the flame of your gas burner.
You May Also Like
- Hot Fudge Cake Ice Cream Sundae from Big Bear’s Wife
- Fudgy Brownie Pie
- Fudgy Brownie Trifle
- Fudgy Chocolate Sheet Cake
- Fudgy Brownie Trifle
- Chocolate Fudge Layer Cake
- More Chocolate Recipes
Hot Fudge Brownie Cheesecake Recipe
This Hot Fudge Brownie Cheesecake is a perfect special occasion dessert. Each layer alone is incredibly delicious, but all together, they form an exquisite grand finale for your meal.
Ingredients
Brownie Layer:
- My fudgy brownie recipe* or your favorite box mix
Cheesecake Layer:
- Four 8-ounce packages of cream cheese, at room temperature
- 1 2/3 cups sugar
- 1/4 cup cornstarch
- 1 tablespoon vanilla
- 2 eggs, at room temperature
- 3/4 cup whipping cream
Hot Fudge:
- 4 tablespoons butter, cut into chunks
- 1/4 cup light corn syrup
- 4 ounces unsweetened chocolate, chopped
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1 1/2 cups heavy cream
- 1/4 teaspoon salt
- 2 teaspoons vanilla
Instructions
- Grease a 9-inch springform pan that's at least 3 inches deep and set aside. Preheat oven to 350º.
- Make brownies and scrape batter into the springform pan. Partially bake, about 20 minutes. Then decrease the oven temperature to 325º. Remove to a cooling rack and prepare the cheesecake batter.
- Using a stand mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until smooth and creamy, about 3 minutes, scraping down the bowl several times.
- Blend in the remaining cream cheese, one package at a time, beating well and scraping down the sides of the bowl after each addition.
- Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
- Add the eggs, one at a time, beating well after each. Then beat in the cream just until completely blended. Do not over mix.
- Spoon the cheesecake batter over the partially baked brownie layer. If your pan is not deep enough you may have excess batter**. Do not fill to the rim but leave at least 1/2 inch of space between the top of the batter and the top of the pan.***
- Bake for 70-80 minutes or until almost set in the middle. To test, using pot holders, gently wiggle the cheesecake back and forth. When only the center jiggles a bit, it's done.
- Make hot fudge. In a large saucepan, melt butter over medium heat and swirl it around in the pan to coat the sides.
- Add corn syrup and chocolate and stir until chocolate melts.
- Add both sugars, cream, and salt and continue to cook over medium heat, stirring occasionally until the mixture comes to a boil.
- Using a candy thermometer, boil gently for 7 to 9 minutes, without stirring, until the sauce is thickened and the candy thermometer reaches 220-224º. Remove from heat.
- Pour the fudge sauce into a heatproof bowl or 4 cup Pyrex measuring cup. Whisk in vanilla. Set aside to cool completely. Pour enough to fill the middle of the cake, then chill cheesecake overnight if possible.
- Before serving, garnish with whipped cream and cherries!
Notes
* I used this fudgy brownie recipe
**Excess batter can be baked in a small pan or ramekins if desired.
***I filled my pan too full, but gently pressed down on the top when it came out of the oven. Danielle's cheesecake had cracks. Any flaw will be covered with hot fudge, so don't sweat it!
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Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 583Total Fat: 40gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 128mgSodium: 271mgCarbohydrates: 52gFiber: 1gSugar: 46gProtein: 6g
41 Comments on “Hot Fudge Brownie Cheesecake”
This is such a wonderful recipe. I was wondering if I could make this in a 9×13 pan if so, would I have to double the brownie recipe. Thank you can’t wait to try it it.
Hi, Kim, If you want the brownie the same thickness, you’d have to double it. Just looking at my photos, I wouldn’t double the cheesecake layer, though, as I’m not sure you’d have room in the pan to double both along with the fudge topping. An alternative is to use the amounts in the recipe, use the 9 x 13, and bake each layer for less time. If you give it a try, please let me know how it goes!!
I made the cheesecake in a 9×13 doubled the brownie layer and it turned out wonderful. Thank you. Was also wondering if you can freeze with the topping on ty
Hi, Kim, so happy you enjoyed this. Yes, you can freeze it with the fudge topping. Just wrap well and defrost it overnight in the refrigerator. If you added whipped cream garnishes, I’d freeze it uncovered until the whipped cream is hard, then wrap airtight and freeze. Take off the plastic or whatever you use to cover before defrosting in the refrigerator.
If you are worried about cracks and are afraid of water getting into your cheesecake (double wrapping with heavy duty al. foil helps here), try using the bottom rack of your oven and placing a 1/2 sheet pan you fill with hot water. Place in oven prior to baking the cake. The steam acts very like a water bath and reduces cracking. I find this very helpful when baking cheesecake bars in a 9X13 pan, as I don’t have a deep enough larger pan to place the 9X13 pan into. I am looking forward to making this cheesecake. It sounds delicious!
Great tip, Karen. I’ve done that on occasion, too, but usually use the water bath. Hope you enjoy!!!
Why do you use a different cheesecake recipe here than you do for your carrot cake stuffed cheesecake? Thanks!
Hi, Jessica! This cheesecake is part of a monthly series in which I make a recipe from a friend’s blog. So it’s her recipe. You can use any cheesecake recipe you’d like as long as it’s the right diameter. Happy baking 🙂
Such a great idea to make cheesecake, i love your recipe….
Thank you so much to share this recipe………………….
Did you use a water bath?
Hi, Brad,
This is one of the few cheesecakes I make that does not need a water bath. Though it may crack, any imperfections will be covered with the fudge layer. Of course, if you want to use a water bath, that’s always an option. Hope you try it!
This was everyone’s favorite at our family get together!
This is definitely a showstopping dessert! Love those gorgeous layers. Can we have dessert first? hehe
Oh goodness! Looks so good! ????
Brownie, cheesecake & a thick layer of hot fudge – HEAVEN on a plate!
Two of my favorite things! Brownies and cheesecake!
I absolutely LOVE cheesecake and this one os my favorite! Everyone agrees with me too!
Cannot wait to try this beautiful brownie cheesecake – what a stunner!
This cheesecake is so good – thank you for all the great tips!
How much cream goes into the fudge ? It wasn’t listed in the ingredients so I was unsure.
Hi, Becky,
Thanks for catching that! I used 1 1/2 cups heavy cream. I’ve edited the recipe. Happy Sunday!!!
You sure know how to tempt me, Liz! With so many birthdays coming up hopefully I can convince someone in my family that this should be their birthday dessert.
Holy moly, that looks amazing – and now I want a BIG slice of it!
This looks so good it might make me come out of hiding.
Love it! Apparently, we’re thinking on similar wavelengths!
What a super great idea for a cheesecake!
It all look amazing but I just to eat that topping with a spoon!!! hahahaha
Wow what a stunner of a dessert, I so need this in my life Liz 😀 Happy New Year!
This is a crowd pleaser of a cheesecake! It’s hard to resist brownie and cheesecake in one!
You had me at hot fudge brownie… this cheesecake is my dream! 🙂
This cheesecake is seriously my dream come true!! It looks amazing!! I’m hosting a dinner party in a few weeks and I’m fairly confident THIS will be my dessert! Yum!
this would be my reward after my diet wowzer!
This is the first day of respite from the crazy cold weather. Sat morning with wind here: -39F. Great use of hot fudge minus the ice cream lol, this cake is totally decadent!
What a fun, delicious looking cheesecake! It’s so tall too and looks like it comes from a fine bakery. Duh…. it does!
Wow! What a cheesecake!
Quite simply, I am not happy with you. You post this AMAZING recipe and yet live so far away! How am I supposed to be your taster? <3 This is incredible and I am sharing on Desserts Required's FB page this week.
How funny we both made cheesecake!!! Lols delicious as always, Liz!! Xoxo
Brownie+cheesecake+hot fudge = FANTASTIC! I have gotta bake this cake!
OMG-yes please! This looks like an amazing treat! We’re ready for spring in Philly too:@)
This looks like heaven. Cheese and chocolate is one of my favorite combinations and if I eat cake it might as well be a pretty one 🙂
Amalia
xo
wow liz I am really impressed with gorgeous dessert! It’s perfectly perfect!