Here’s a 🍫🍨 Brownie Sundae Cheesecake recipe with detailed steps and FAQs so you can make this indulgent dessert with confidence:

🍫🍨 Brownie Sundae Cheesecake

Ingredients

For the Brownie Base:

1 box brownie mix (plus ingredients listed on the box)
(or make homemade brownies if you prefer)

For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract

For the Topping:

1 cup hot fudge sauce (warmed slightly)
1 cup caramel sauce
1 ½ cups whipped cream (homemade or store-bought)
½ cup chopped nuts (optional, like pecans or walnuts)
½ cup sprinkles
Maraschino cherries, for garnish
Extra brownie chunks, for topping

Instructions

1. Prepare the Brownie Base

Preheat oven to 350°F (175°C).
Grease a 9-inch springform pan.
Prepare brownie batter as directed and spread into the pan.
Bake until edges are set but center is slightly underbaked (about 20–25 min).
Let cool completely while making cheesecake.

2. Make the Cheesecake Filling

In a large mixing bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing just until combined.
Blend in sour cream and vanilla until creamy.
Pour batter over cooled brownie layer.

3. Bake the Cheesecake

Wrap outside of springform pan in foil (for a water bath).
Place in a larger roasting pan and pour hot water halfway up sides.
Bake at 325°F (163°C) for 55–65 min, until center is just set.
Turn off oven, crack door, and let cheesecake rest 1 hr.
Remove, cool completely, then refrigerate at least 4 hrs (overnight best).

4. Assemble the Sundae Topping

Spread warm hot fudge and caramel over chilled cheesecake.
Pipe or dollop whipped cream around edges.
Sprinkle nuts and colorful sprinkles on top.
Add extra brownie chunks.
Garnish each slice with a cherry.

🍴 Serving

Slice with a sharp knife dipped in hot water for clean cuts.
Serve chilled, but let sit at room temp 10 min before eating for creaminess.

❓ FAQs

Q1: Can I use store-bought brownies for the base?

✅ Yes! Just press them into the bottom of the pan for a shortcut.

Q2: Do I need the water bath?

A water bath helps prevent cracks, but if you don’t mind a rustic look, bake without it and cover cracks later with toppings.

Q3: Can I make this ahead of time?

Yes, cheesecake sets best when chilled overnight. You can prepare it 2–3 days in advance and add sundae toppings just before serving.

Q4: Can I freeze brownie sundae cheesecake?

Yes! Wrap slices tightly in plastic + foil, freeze up to 2 months. Thaw overnight in the fridge before serving.

Q5: What if my brownie base overbakes?

Slightly underbake the brownie layer since it will bake again with cheesecake. If too firm, drizzle extra fudge when serving for softness.

Q6: Can I use different toppings?

Absolutely! Try crushed Oreos, peanut butter drizzle, or mini M&Ms for fun variations.

Would you like me to also give you a no-bake version of this Brownie Sundae Cheesecake (with a chilled brownie crust instead of baking)?