A luscious mash-up of three beloved desserts—fudgy brownies, rich and velvety cheesecake, and a thick layer of smooth chocolate ganache—this Brownie Sundae Cheesecake is the ultimate indulgence. With a crumbly chocolate crust made from crushed cookies and cocoa powder, every bite is a celebration of texture and flavor. It’s a show-stopping dessert that’s perfect for birthdays, special occasions, or when I simply want to treat myself.

Brownie Sundae Cheesecake

Why You’ll Love This Recipe

I love this recipe because it brings together the comfort of brownies, the creamy richness of cheesecake, and the classic appeal of a hot fudge sundae. It’s a layered dessert that delivers intense chocolate flavor, balanced by the cool, smooth cheesecake. It’s also versatile—I can top it with whipped cream, sprinkles, or even a cherry to recreate the full sundae experience. Plus, it’s a guaranteed crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups crushed Nilla Wafers (about 45–50 cookies)
6 tbsp powdered sugar
6 tbsp cocoa powder

More ingredients will be added once the full recipe is available.

Directions

Complete step-by-step instructions will be included when I receive the full recipe method. For now, here’s what I expect based on the dessert layers:

I prepare the crust by combining crushed Nilla Wafers, cocoa powder, and powdered sugar, then press it into the bottom of a springform pan.
I bake or chill the crust to set it.
I make the cheesecake filling, pour it over the crust, and bake until set.
I let it cool completely before topping it with a thick layer of chocolate ganache.
I chill the entire cheesecake, then slice and serve with optional sundae toppings.

Servings and timing

Servings: 12 slices
Prep time: 30 minutes
Cook time: 1 hour
Chill time: 4–6 hours or overnight
Total time: About 6½–7½ hours

Variations

I sometimes swap Nilla Wafers with chocolate graham crackers or Oreos for an even richer crust.
I’ve added chopped nuts to the crust or ganache layer for a little crunch.
For a festive twist, I top it with maraschino cherries, colorful sprinkles, or caramel drizzle.
I like to serve individual slices with a scoop of vanilla ice cream for the full sundae experience.

Storage/Reheating

I store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze individual slices by wrapping them in plastic wrap and foil, then place them in a freezer-safe container. To enjoy, I let them thaw in the fridge overnight.

I don’t reheat this dessert since it’s best served chilled or at room temperature, especially with the cheesecake and ganache layers.

FAQs

How do I know when the cheesecake is done baking?

I check that the center is slightly jiggly but not liquid. The edges should be set, and a toothpick inserted about 1 inch from the center should come out clean.

Can I make this cheesecake ahead of time?

Yes, I often make it the day before. It actually tastes better after chilling overnight as the flavors settle and the texture becomes firmer.

Brownie Sundae Cheesecake

Can I use boxed brownie mix for the base?

This version uses a cookie crust, but if I want a brownie base, I can bake a thin layer of boxed brownie mix and top it with cheesecake once cooled.

What type of chocolate is best for the ganache?

I prefer using semi-sweet or dark chocolate for a rich, balanced flavor. Milk chocolate can make it overly sweet.

Can I add fruit to the cheesecake?

Yes, I sometimes swirl in raspberry or cherry preserves before baking for a fruity contrast, or top it with fresh berries before serving.

Conclusion

This Brownie Sundae Cheesecake is the dessert I reach for when I want to impress or indulge. It combines layers of flavor and texture in a way that makes every bite memorable. Whether I’m celebrating or just satisfying a serious sweet tooth, this treat never disappoints. Once I make it, it’s hard not to come back for seconds.

Brownie Sundae Cheesecake

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A decadent layered dessert combining a chocolate cookie crust, creamy cheesecake filling, and a rich chocolate ganache—like a brownie sundae in cheesecake form.

Author: Ella
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 6½ to 7½ hours (including chill time)
Yield: 12 slices
Category: Dessert / Cheesecake
Method: Baking
Cuisine: American / Fusion
Diet: Vegetarian

Ingredients

1½ cups (about 45–50) Nilla Wafers, crushed
6 tbsp powdered sugar
6 tbsp unsweetened cocoa powder
½ cup (1 stick) unsalted butter, melted
24 oz (3 × 8 oz) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream
½ cup heavy cream
8 oz semisweet or dark chocolate, chopped
½ cup heavy cream (for ganache)
Optional toppings: whipped cream, cherries, sprinkles, nuts

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Instructions

Preheat the oven to 325 °F (163 °C). Grease a 9‑inch springform pan and line the bottom with parchment paper.
Make the crust: In a bowl, combine the crushed Nilla Wafers, powdered sugar, and cocoa powder. Pour in the melted butter and stir until the mixture is evenly moistened.
Press the crust mixture firmly and evenly into the bottom of the prepared springform pan (about ¼-inch thick). Bake for 8–10 minutes to set. Remove and let cool while preparing the filling.
Prepare the cheesecake filling: In a large mixing bowl or stand mixer, beat the softened cream cheese and granulated sugar until smooth and creamy, scraping the bowl sides as needed.
Add the eggs one at a time, beating briefly after each addition just until combined. Stir in the vanilla extract, sour cream, and heavy cream until the batter is smooth and uniform.
Pour the cheesecake batter over the cooled crust and gently tap the pan on the counter to release air bubbles.
Bake the cheesecake in the preheated oven for about 50–60 minutes, or until the edges are set and the center is slightly jiggly (but not liquid). A toothpick inserted about 1 inch from center should come out mostly clean.
Turn off the oven. Leave the cheesecake inside with the door ajar for 30 minutes to cool gradually, then remove and allow it to cool completely to room temperature.
While the cheesecake cools, make the ganache: Place chopped chocolate in a heatproof bowl. Heat ½ cup heavy cream until just simmering, then pour over the chocolate. Let it sit for 1–2 minutes, then stir until smooth and glossy.
Pour the ganache over the cooled cheesecake, spreading gently to the edges so it drips slightly down the sides if desired.
Refrigerate the cheesecake for at least 4–6 hours, preferably overnight, to fully set and allow flavors to meld.
When ready to serve, run a knife around the pan edge before releasing the springform. Slice into 12 pieces. Optionally top each slice with whipped cream, sprinkles, cherries, or nuts, and serve with a scoop of ice cream.

Notes

For a richer crust, you can substitute chocolate graham crackers or Oreos in place of Nilla Wafers.
If desired, swirl in fruit preserves (raspberry or cherry) into the cheesecake batter before baking for a fruity twist.
You can prep this a day in advance—the cheesecake firms up and the flavors deepen after chilling overnight.
Store leftover slices in an airtight container in the refrigerator (up to 5 days), or freeze individual slices wrapped in plastic wrap + foil and thaw overnight in the fridge.