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Smartphone photo of a Hot Fudge Brownie Cheesecake slice showing the brownie, cheesecake, and fudge layers. (Hot Fudge Brownie Cheesecake)

Hot Fudge Brownie Cheesecake: The Ultimate Triple-Layer Dessert

This Hot Fudge Brownie Cheesecake features a thick dark chocolate brownie base, a dense vanilla cheesecake layer, and glossy hot fudge topping finished with whipped cream, rainbow sprinkles, and a maraschino cherry.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Brownie Base
  • 1/2 cup Unsalted Butter Melted
  • 1 cup Granulated Sugar
  • 1/2 cup Dutch-Processed Cocoa Powder Sifted
  • 1 large Egg Room temperature
  • 1/2 cup All-Purpose Flour 60g
Cheesecake Filling
  • 16 oz Full-Fat Cream Cheese 450g, softened
  • 1/2 cup Granulated Sugar 100g
  • 2 large Eggs Room temperature
  • 1 tbsp Vanilla Extract
Hot Fudge & Garnishes
  • 1 cup Semi-Sweet Chocolate Chips 170g
  • 1/2 cup Heavy Cream 120ml, for sauce
  • 1 cup Heavy Whipping Cream 240ml, for swirls
  • 1/4 cup Rainbow Sprinkles
  • 12 Maraschino Cherries With stems

Equipment

  • 1 9-inch springform pan Essential for removing the cake while keeping layers intact.
  • 1 Hand Mixer Used for the cheesecake filling and whipped cream.
  • 1 Roasting Pan Used for the water bath (bain-marie).

Method
 

Prepare the Brownie Base
  1. Whisk melted butter, sugar, egg, and vanilla. Fold in cocoa powder and flour until just combined.
  2. Spread in 9-inch pan and bake at 350°F (175°C) for 15-18 minutes. Let cool while preparing filling.
Bake the Cheesecake
  1. Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla.
  2. Pour over brownie base. Place springform pan in a roasting pan with 1 inch of hot water.
  3. Bake at 325°F (160°C) for 45 minutes. Cool then chill for 6 hours.
Topping and Assembly
  1. Melt chocolate chips with 1/2 cup cream until glossy. Pour over chilled cake, allowing it to drip.
  2. Whip remaining cream to stiff peaks. Pipe swirls, add sprinkles, and top with a cherry.

Notes

Always use room temperature cream cheese to avoid lumps.
Use a warm knife for clean slices between each cut.