When I want a show-stopping dessert that layers all my favorites in one slice, I make this sundae brownie cheesecake. It starts with a rich, fudgy brownie base, followed by a creamy cheesecake layer, then topped with chocolate sauce, sprinkles, and all the classic sundae toppings. It’s like a brownie, a cheesecake, and a sundae had the most delicious dessert baby ever.
Why You’ll Love This Recipe
I love how this recipe combines all the textures and flavors I crave—dense brownie, smooth cheesecake, and all the sweet, nostalgic toppings of an ice cream sundae. It’s a playful, over-the-top dessert that’s surprisingly easy to make. Whether I’m celebrating something big or just want to treat myself, this dessert never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the brownie base:
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Unsalted butter
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Granulated sugar
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Eggs
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Vanilla extract
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Unsweetened cocoa powder
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All-purpose flour
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Salt
For the cheesecake layer:
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Cream cheese, softened
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Granulated sugar
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Eggs
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Vanilla extract
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Sour cream or heavy cream
For the sundae toppings:
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Chocolate sauce or hot fudge
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Whipped cream
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Maraschino cherries
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Sprinkles
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Crushed peanuts or chopped nuts (optional)
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Optional: caramel drizzle or crushed waffle cone pieces
Directions
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I preheat the oven to 350°F (175°C) and line a springform pan with parchment paper.
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To make the brownie base, I melt the butter and mix in sugar, eggs, and vanilla. Then I stir in the cocoa, flour, and salt until just combined.
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I spread the brownie batter into the prepared pan and bake for 20–22 minutes, just until set. I let it cool slightly.
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For the cheesecake layer, I beat the cream cheese until smooth, then add sugar, eggs, vanilla, and sour cream.
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I pour the cheesecake batter over the cooled brownie base and bake for 40–45 minutes until the center is set but slightly jiggly.
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I let the cheesecake cool completely, then refrigerate it for at least 4 hours (or overnight) to set.
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Just before serving, I top the cheesecake with chocolate sauce, whipped cream, cherries, sprinkles, and any other toppings I’m in the mood for.
Servings and timing
This cheesecake serves 10–12. It takes 30 minutes to prep, 1 hour to bake, and at least 4 hours to chill.
Variations
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I sometimes swirl fudge or caramel sauce into the cheesecake layer before baking.
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For a banana split twist, I top it with fresh banana slices and a strawberry drizzle.
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Mini versions in muffin tins make great party-ready desserts.
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I use peanut butter cups or toffee bits for a candy-loaded topping.
Storage/reheating
I store the cheesecake covered in the refrigerator for up to 4 days. I add the sundae toppings just before serving to keep everything fresh. I don’t reheat it—this dessert is best served chilled.
FAQs
Can I use a boxed brownie mix?
Yes, I’ve used boxed mix for convenience. I just prepare it as directed and pour it into the springform pan before baking.
Can I make this ahead of time?
Absolutely. I bake the cheesecake the day before and add the toppings just before serving.
Is it overly sweet?
It’s rich, but the cheesecake balances out the brownie and toppings. I serve smaller slices—it’s indulgent in the best way.
Can I use a different crust instead of brownie?
Sure! A chocolate cookie crust or even a graham cracker base works if I want a lighter or crunchier bottom.
How do I get clean slices?
I chill the cheesecake fully, then use a sharp knife dipped in hot water and wiped clean between slices.
Conclusion
This sundae brownie cheesecake is the ultimate dessert mash-up. It’s fudgy, creamy, and loaded with fun toppings—perfect for birthdays, celebrations, or anytime I want to impress. Once I made it, it quickly earned a spot on my most-requested list. It’s everything I love in one unforgettable slice.
Print
Sundae Brownie Cheesecake – Truly Drool-Worthy!
- Prep Time: 30 minutes
- Total Time: ~6 hours
- Yield: 10–12 slices
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This sundae brownie cheesecake combines a fudgy brownie base, creamy cheesecake layer, and all the nostalgic toppings of a classic ice cream sundae—chocolate sauce, whipped cream, cherries, and sprinkles. It’s the ultimate indulgent dessert for birthdays, holidays, or any time you want to wow a crowd.
Ingredients
- For the brownie base:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- For the cheesecake layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream or heavy cream
- For the sundae toppings:
- Chocolate sauce or hot fudge
- Whipped cream
- Maraschino cherries
- Rainbow sprinkles
- Optional: crushed peanuts, caramel drizzle, crushed waffle cones, toffee bits
Instructions
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Preheat oven to 350°F (175°C). Line a springform pan with parchment and lightly grease.
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Make the brownie base: Whisk melted butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, and salt until smooth. Spread into pan and bake 20–22 minutes. Cool slightly.
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Make the cheesecake layer: Beat cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream or cream. Mix until creamy and lump-free.
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Pour cheesecake batter over the brownie layer. Bake for 40–45 minutes, or until just set and slightly jiggly in the center.
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Cool completely, then chill at least 4 hours or overnight.
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Just before serving, top with chocolate sauce, whipped cream, cherries, sprinkles, and any other desired sundae toppings.
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Slice and serve chilled.
Notes
- Chill the cheesecake fully before slicing for clean cuts.
- Add toppings just before serving to maintain texture and freshness.
- For mini cheesecakes, use a muffin tin and adjust baking time.
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