Go Back
Close-up of a cleanly cut slice of Hot Fudge Brownie Cheesecake on a white plate, showing the dense brownie foundation and smooth cream-colored cheesecake layer.

Hot Fudge Brownie Cheesecake: The Ultimate Layered Dessert Recipe

This Hot Fudge Brownie Cheesecake features a thick, chewy brownie base, a smooth pale cheesecake layer, and a glossy dark chocolate topping. Finished with airy whipped cream and a cherry for a professional, bistro-style finish.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Brownie Foundation
  • 1 cup (225g) Unsalted Butter Melted
  • 6 oz (170g) Bittersweet Chocolate 60% cacao, chopped
  • 1 cup (200g) Granulated Sugar
  • 2 Large Eggs
  • 3/4 cup (95g) All-purpose Flour
  • 1/4 cup (25g) Dutch-process Cocoa Powder
Cheesecake Layer
  • 24 oz (680g) Full-Fat Cream Cheese Room temperature
  • 3/4 cup (150g) Granulated Sugar
  • 1/2 cup (120ml) Sour Cream Full fat
  • 2 Large Eggs Room temperature
  • 1 tsp (5ml) Vanilla Extract
Fudge & Garnish
  • 1/2 cup (120ml) Heavy Cream
  • 4 oz (115g) Dark Chocolate Chopped
  • 1 cup (240ml) Heavy Whipping Cream Cold
  • 2 tbsp (15g) Powdered Sugar
  • 12 Maraschino Cherries With stems

Equipment

  • 1 9-inch springform pan Essential for clean layer removal.
  • 1 Stand Mixer For a lump-free cheesecake batter.
  • 1 Piping Bag with Star Tip For the whipped cream rosettes.

Method
 

Prepare the Brownie Base
  1. Melt butter and bittersweet chocolate together. Whisk in sugar and eggs until smooth. Fold in flour and cocoa powder.
  2. Pour into a 9-inch springform pan. Bake at 350°F (175°C) for 15-18 minutes until set but still chewy.
Bake the Cheesecake
  1. Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in sour cream and vanilla on low speed to avoid air bubbles.
  2. Pour filling over the brownie. Place pan in a water bath and bake at 325°F (160°C) for 45-50 minutes until the center has a slight jiggle.
Decorate and Serve
  1. Heat 1/2 cup cream and 4 oz chocolate until glossy. Pour over the chilled cheesecake.
  2. Whip remaining cream with powdered sugar. Pipe rosettes onto each slice and top with a maraschino cherry.

Notes

Use a hot, damp knife to achieve the clean cut visible in the photo.
Ensure all cheesecake ingredients are room temperature for a pale, smooth finish.