This rich, indulgent dessert is the ultimate fusion of three classic favorites — chewy brownies, velvety cheesecake, and gooey hot fudge. A chocolate cookie crust holds a creamy cheesecake filling loaded with chunks of fudgy brownie, all swirled with luscious hot fudge sauce for an irresistible finish. It’s visually stunning, deeply satisfying, and perfect for celebrations, holidays, or anytime you want to impress your guests with a decadent, homemade treat.

Why You’ll Love This Recipe

• Combines the best parts of a brownie, cheesecake, and sundae in every bite

• Gorgeous swirls of hot fudge create a bakery-style appearance

• Texture contrast between creamy cheesecake and chewy brownie bits

• Easy to customize with mix-ins, crust variations, or different swirls

• Perfect make-ahead dessert for parties, potlucks, or special occasions

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brownie Chunks

• 1 box of brownie mix (standard 18.3 oz box)

• 2 large eggs (or as directed on the box)

• 1/2 cup vegetable oil (or as directed on the box)

• 1/4 cup water (or as directed on the box)

For the Chocolate Cookie Crust

• 1 1/2 cups crushed vanilla wafer cookies (about 45 cookies)

• 6 tablespoons powdered sugar

• 6 tablespoons unsweetened cocoa powder

• 1/2 cup unsalted butter, melted

For the Cheesecake Filling

• 32 ounces (four 8-ounce packages) cream cheese, softened to room temperature

• 1 cup granulated sugar

• 4 large eggs

• 1 teaspoon pure vanilla extract

For the Swirl

• 1/2 cup hot fudge sauce (warmed slightly for swirling consistency)

Directions

1. Make the Brownie Chunks:
   Prepare the brownie mix according to the package instructions using the eggs, oil, and water listed. Bake in a parchment-lined 9×9-inch pan. Let cool completely. Once cooled, cut into ¾-inch cubes and set aside.

2. Prepare the Crust:
   Preheat the oven to 350°F (175°C). In a medium bowl, mix together the crushed vanilla wafers, powdered sugar, and cocoa powder. Stir in the melted butter until the mixture resembles wet sand. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 8 minutes. Remove from oven and allow to cool while you prepare the filling.

3. Make the Cheesecake Filling:
   In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy. Add the granulated sugar and mix until well combined. Add the eggs one at a time, mixing just until incorporated after each addition. Stir in the vanilla extract.

4. Add Brownies and Assemble:
   Gently fold in about half of the brownie cubes into the cheesecake batter, being careful not to overmix. Pour the cheesecake batter over the pre-baked crust in the springform pan. Smooth the top with a spatula.

5. Swirl the Fudge:
   Drizzle the warmed hot fudge sauce over the top of the cheesecake batter in a swirl or zigzag pattern. Use a butter knife or skewer to gently swirl the fudge into the batter without overmixing.

6. Bake:
   Place the pan on a baking sheet and bake at 350°F (175°C) for 50 to 55 minutes, or until the center is mostly set but still slightly jiggly when the pan is gently shaken.

7. Cool Gradually:
   Turn off the oven, crack the door, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.

8. Chill Completely:
   After cooling, remove the cheesecake from the oven and let it reach room temperature. Then cover and refrigerate for at least 4 hours or overnight for the best texture and flavor.

9. Serve:
   Remove the cheesecake from the springform pan. For clean slices, dip a sharp knife in hot water and wipe between each cut. Garnish with extra brownie cubes, hot fudge, whipped cream, or cherries if desired.

Servings and timing

• Yield: 10 servings

• Prep time: 45 minutes

• Baking time: 55 minutes

• Cooling time: 1 hour

• Chill time: 4+ hours (preferably overnight)

• Total time: Approximately 6 hours (including cooling and chilling)

Variations

• Oreo Crust: Use crushed Oreos instead of vanilla wafers for a darker, richer base.

• Nutty Crunch: Add 1/2 cup chopped walnuts or pecans to the brownie batter before baking.

• Caramel Swirl: Substitute hot fudge with caramel sauce, or combine both for a double swirl.

• Berry Twist: Add raspberry or strawberry preserves to the swirl for a fruity contrast.

• White Chocolate Version: Replace hot fudge with melted white chocolate for a lighter variation.

• Mini Cheesecakes: Use a muffin tin with liners to create individual portions (reduce bake time).

Storage/Reheating

• Refrigerator: Store covered in the fridge for up to 5 days. Best consumed within 3 days for peak texture.

• Freezer: Slice and wrap individual pieces in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

• Reheating: Not recommended — this cheesecake is meant to be served chilled or at room temperature.

FAQs

How do I know when the cheesecake is done baking?

It’s ready when the edges are set and the center has a slight wobble. Avoid overbaking, as it continues to firm up while cooling.

Can I make this recipe without a springform pan?

Yes, but it’s more challenging to remove cleanly. Line a deep cake pan with parchment for easier removal and be sure to chill fully before slicing.

Is it okay to use homemade brownies?

Absolutely. Just make sure they’re dense and chewy rather than cakey, and cool them completely before cubing.

What type of cream cheese should I use?

Use full-fat, brick-style cream cheese for the best structure and richness. Avoid whipped or spreadable types.

Can I use store-bought hot fudge?

Yes, store-bought works well. Warm it slightly so it’s easy to drizzle and swirl into the batter.

What can I use instead of vanilla wafers?

You can use graham crackers, chocolate graham crackers, or Oreos as a base. Just adjust the sugar and butter amounts to match texture.

Why do I need to chill it overnight?

Chilling helps the cheesecake set completely, enhances flavor, and gives it the smooth, firm texture needed for clean slicing.

Can I double the recipe for a crowd?

It’s not recommended to double in a single pan. Instead, make two separate cheesecakes to ensure even baking and proper texture.

How do I prevent cracks in the cheesecake?

Use room temperature ingredients, avoid overmixing, and allow the cheesecake to cool slowly in the oven after baking.

Can I make it gluten-free?

Yes. Use a gluten-free brownie mix and gluten-free cookies for the crust. Ensure all ingredients are certified gluten-free.

Conclusion

Brownie Sundae Cheesecake is a rich, showstopping dessert that brings together layers of texture and flavor for a truly unforgettable experience. With its chocolatey crust, creamy filling, brownie chunks, and hot fudge swirls, it offers something for every dessert lover. Whether you’re serving it at a party or saving it for a quiet celebration at home, this cheesecake is worth every step.