Description

Indulge in a decadent Brownie Sundae Cheesecake that combines rich brownie chunks, a chocolatey Nilla Wafer crust, creamy cheesecake filling, and swirls of luscious hot fudge sauce. Perfectly baked and chilled to perfection, this dessert offers a heavenly blend of textures and flavors reminiscent of your favorite brownie sundae in a slice.

Ingredients

Scale

Brownies

1 box brownie mix (plus ingredients called for on box – usually water, eggs, and oil)

Crust

1½ cups crushed Nilla Wafers (about 45–50 cookies)
6 tablespoons powdered sugar
6 tablespoons cocoa powder
½ cup unsalted butter, melted

Cheesecake Filling

32 ounces cream cheese, softened to room temperature
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
About half of the brownie cubes from the baked brownies

Topping

½ cup hot fudge sauce for swirling

Instructions

Make Those Brownies: Prepare the brownies according to the package instructions. Once fully baked and cooled, cut them into ¾-inch cubes. Reserve about half of the cubes to fold into the cheesecake, and enjoy the rest as a snack.
Build the Perfect Crust: Preheat the oven to 350°F. In a bowl, combine crushed Nilla Wafers, powdered sugar, and cocoa powder. Stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8 minutes, then let it cool.
Create Cheesecake Magic: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and fluffy without lumps. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract, then gently fold in half of the brownie cubes.
Assemble Your Masterpiece: Pour the cheesecake batter over the cooled crust. Tap the pan lightly to release any air bubbles. Drizzle the hot fudge sauce over the top in a spiral pattern and use a knife to swirl it gently through the batter to create a marbled effect.
Bake to Perfection: Bake the cheesecake at 350°F for 50 to 55 minutes, or until the center is set but slightly jiggly. Once baked, turn off the oven and crack the door open, letting the cheesecake cool slowly inside for 1 hour to prevent cracking.
The Waiting Game: After the hour in the oven, remove the cheesecake and allow it to cool completely at room temperature. Then cover and refrigerate for at least 4 hours or overnight for the best texture and flavor.
Slice and Serve: Remove the springform rim carefully. Using a hot, clean knife, slice the cheesecake for smooth cuts. Optionally, top with additional hot fudge, whipped cream, cherries, or extra brownie pieces to enhance the dessert experience.

Notes

Ensure cream cheese is at room temperature before mixing for a smooth filling without lumps.
Use a 9-inch springform pan for best results and easy removal.
Cooling the cheesecake slowly in a warm oven helps prevent cracks from forming.
Chill the cheesecake thoroughly before serving to achieve the best texture.
Feel free to customize toppings with nuts, whipped cream, or fresh cherries for extra flair.

Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Brownie Cheesecake, Brownie Sundae, Cheesecake Dessert, Chocolate Cheesecake, Hot Fudge Cheesecake