Get ready to experience the ultimate dessert mashup that combines three beloved classics into one showstopping treat. This Brownie Sundae Cheesecake brings together the fudgy richness of brownies, the creamy decadence of cheesecake, and the playful fun of an ice cream sundae.
Perfect for special occasions or when you’re craving something truly indulgent, this dessert delivers all the familiar flavors you love in an exciting new format. The contrast between warm brownie base, cool cheesecake filling, and classic sundae toppings creates an unforgettable taste experience.
Why You’ll Love This
- No special equipment needed – just basic baking tools
- Make-ahead friendly for stress-free entertaining
- Customizable toppings to suit everyone’s preferences
- Impressive presentation with minimal decorating skills required
- Perfect portion size for small gatherings
Ingredients
- 1 box brownie mix plus ingredients called for on box
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- Hot fudge sauce for topping
- Whipped cream
- Maraschino cherries
- Chopped nuts (optional)
Instructions
- Prepare brownie mix according to package directions in a 9-inch springform pan
- Beat cream cheese and sugar until smooth
- Add eggs one at a time, then vanilla and heavy cream
- Pour over partially baked brownie layer
- Bake at 325°F for 35-40 minutes until center is almost set
- Cool completely, then chill for 2 hours
- Top with fudge sauce, whipped cream, cherries, and nuts before serving
Tips & Variations
- Substitute store-bought brownie base to save time
- Add mint extract to the cheesecake layer for a mint chocolate variation
- Swirl caramel sauce into the cheesecake before baking
- Use chocolate chip cookie dough instead of brownies for the base
- Freeze individual slices for up to 1 month
Serving Suggestions
Serve slices slightly chilled but not ice-cold to best appreciate the creamy texture. For an extra-special presentation, warm the fudge sauce slightly before drizzling and add a scoop of vanilla ice cream on the side.
Notes
- Store covered in refrigerator for up to 5 days
- Cheesecake is done when edges are set but center still jiggles slightly
- Allow cream cheese to reach room temperature for smoothest results
FAQs
- Can I make this without a springform pan? Yes, use a regular 9-inch cake pan lined with parchment paper for easy removal.
- Why did my cheesecake crack? Avoid opening the oven door while baking and cool gradually to prevent cracking.
- Can I use low-fat cream cheese? Full-fat cream cheese provides the best texture and flavor, but reduced-fat will work.
- How do I know when it’s fully baked? The edges should be set but the center should still have a slight wobble when gently shaken.
Ingredients
- 1 box brownie mix plus ingredients called for on box
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- Hot fudge sauce for topping
- Whipped cream
- Maraschino cherries
- Chopped nuts (optional)
Steps
- Prepare brownie mix according to package directions in a 9-inch springform pan
- Beat cream cheese and sugar until smooth
- Add eggs one at a time, then vanilla and heavy cream
- Pour over partially baked brownie layer
- Bake at 325°F for 35-40 minutes until center is almost set
- Cool completely, then chill for 2 hours
- Top with fudge sauce, whipped cream, cherries, and nuts before serving
Notes
- Store covered in refrigerator for up to 5 days
- Cheesecake is done when edges are set but center still jiggles slightly
- Allow cream cheese to reach room temperature for smoothest results
