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
-
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.
-
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.
