A Decadent Dessert That Combines All Your Favorites Into One Showstopping Slice

If you’re someone who can’t decide between brownies, cheesecake, and a hot fudge sundae—why not have it all? This Hot Fudge Sundae Brownie Cheesecake is a dessert lover’s dream, with layers of fudgy walnut brownies, ultra-creamy cheesecake, luscious chocolate ganache, and fluffy whipped cream, all crowned with a sprinkle of peanuts for that irresistible crunch.

This is the kind of dessert that stops the show at birthdays, holidays, or even casual get-togethers where you want to make jaws drop. It’s rich, indulgent, and layered with texture and flavor. And the best part? It’s made with a simple boxed brownie mix and pantry staples, making it accessible for even beginner bakers.

🧁 Why You’ll Love This Cheesecake

Multi-textured layers: From the chewy brownie base to the velvety cheesecake center and the smooth ganache on top, each bite offers a little something different.
Shortcut-friendly: Using a boxed brownie mix cuts down prep time without compromising flavor or texture.
Perfect make-ahead dessert: Since it needs to be chilled overnight, it’s a great option for prepping ahead of time.
Crowd-pleaser: This dessert serves 8 generous slices and always gets rave reviews.

🛒 Ingredients Breakdown

Let’s take a closer look at what makes each component of this masterpiece work so well.

Brownie Base

1 box walnut brownie mix: Adds a nutty crunch and rich chocolate flavor. Use the ingredients listed on the box (usually oil, water, and eggs).
Tip: Use a high-quality brownie mix for best results. Ghirardelli or Betty Crocker with walnuts work great here.

Cheesecake Filling

24 oz cream cheese (3 packages): Use full-fat, room temperature cream cheese for the creamiest texture.
3/4 cup sugar: Sweetens the cheesecake without overpowering the brownie base.
3 eggs: Help bind the mixture and give it structure.
1 teaspoon vanilla extract: Adds depth and warmth.

Chocolate Ganache

1/2 cup semi-sweet chocolate chips: Melts into a silky, rich ganache.
1/4 cup heavy whipping cream: Makes the ganache smooth and pourable.

Whipped Cream Topping

1 cup heavy whipping cream: Whips up into soft, fluffy peaks.
1/2 cup powdered sugar: Sweetens the topping without graininess.
1 teaspoon vanilla extract: Enhances the flavor.
1/4 cup chopped peanuts: Adds salty crunch and that classic sundae flair.
Piping bag with star tip: For a bakery-style finish.

👩‍🍳 Step-by-Step Instructions

1. Bake the Brownie Base

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with non-stick spray.
Prepare your walnut brownie mix according to the package instructions. Pour into the prepared pan and bake for 30–40 minutes, until a toothpick comes out mostly clean. Let it cool completely.

Tip: Baking the brownie layer first ensures it doesn’t overcook once the cheesecake is added.

2. Make the Cheesecake Layer

In a large mixing bowl or stand mixer, beat cream cheese and sugar on medium speed until light and fluffy—about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pour this luscious cheesecake mixture over the cooled brownie layer.

Return the pan to the oven and bake at 350°F (175°C) for about 1 hour, or until the center is almost set (it should jiggle slightly when nudged).

Cool the cheesecake on a wire rack, then refrigerate it overnight.

3. Add the Ganache

Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave for 45 seconds, then whisk until smooth.
Let it cool slightly, then pour over the top of the chilled cheesecake and spread evenly.
Return to the fridge for at least 1 hour to set the ganache.

Optional: You can also chill it in the freezer for 15–20 minutes if you’re in a hurry.

4. Finish with Whipped Cream & Peanuts

Whip heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form (about 3–5 minutes).
Transfer to a piping bag fitted with a star tip, and pipe decorative swirls around the edge of the cheesecake.
Sprinkle with chopped peanuts for a finishing touch.

🎂 Serving Tips

Serve this cheesecake chilled for clean slices and maximum flavor.
For an extra sundae effect, you can drizzle extra hot fudge sauce or add maraschino cherries on top.
Store leftovers in the refrigerator, covered, for up to 5 days.

🧊 Make-Ahead & Freezing

This dessert is a fantastic make-ahead option:

Make-Ahead: Assemble the entire cheesecake the day before. Add whipped cream just before serving for freshest results.
Freezing: Freeze the cheesecake (without whipped cream) wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge.

🥄 Nutrition Info (per serving)

Calories: 322 kcal
Carbohydrates: ~28g
Protein: ~6g
Fat: ~22g
Sugar: ~22g
Servings: 8

🔥 Baker’s Tips for Success

Don’t overbeat the eggs: Too much air in your cheesecake can lead to cracking.
Use a water bath: Optional, but can help avoid cracks and ensure even baking.
Let it rest: Patience is key—cooling and chilling overnight is non-negotiable for the perfect texture.
Decorate last-minute: Add whipped cream and peanuts just before serving for best presentation.

📌 Final Thoughts

This Hot Fudge Sundae Brownie Cheesecake is more than just a dessert—it’s a celebration on a plate. Every layer brings something special: the nutty crunch of brownies, the silky cheesecake, the rich ganache, and the airy whipped cream. Whether you’re impressing guests or indulging in a personal treat, this recipe never disappoints.