Dessert

Brownie Sundae Cheesecake Recipe

ByThomas Greene October 28, 2025October 28, 2025

Introduction

The Brownie Sundae Cheesecake is a delightful dessert that combines rich brownies, creamy cheesecake, and luscious chocolate ganache all in one. Topped with fluffy whipped cream, sprinkles, and cherries, this treat is perfect for celebrations or any time you crave something indulgent.

A three-layer round cake is shown on a wooden cake stand. The bottom layer is a dark brown, dense chocolate cake. The middle layer is thick and creamy, pale yellow in color, smooth in texture. The top layer is a shiny dark chocolate glaze, covered with small white whipped cream dollops evenly spaced around the edge, each topped with a bright red cherry. Colorful round and long sprinkles decorate the top layer inside the border of whipped cream. The cake is set against a softly blurred white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box of Betty Crocker Brownie Mix (prepared according to box instructions)
24 ounces soft cream cheese
¾ cup sugar
3 eggs
1 tsp vanilla extract
½ cup semi-sweet chocolate chips
¼ cup heavy cream (for ganache)
1 cup heavy cream (for whipped cream)
½ cup powdered sugar
1 tsp vanilla extract (for whipped cream)
Sprinkles and cherries (for garnish)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan and line the bottom with a parchment round.
Step 2: Prepare the brownie mix according to the package instructions. Pour the batter into the prepared pan and bake for 30 to 35 minutes. Allow it to cool completely.
Step 3: For the cheesecake layer, beat the softened cream cheese and sugar together until smooth.
Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Pour the cheesecake mixture over the cooled brownie layer. Bake for 1 hour, then let the cake cool and refrigerate it until chilled.
Step 6: To make the chocolate ganache, heat the chocolate chips and ¼ cup heavy cream in a saucepan over low heat, whisking until smooth and melted.
Step 7: Pour the ganache evenly over the chilled cheesecake. Return to the refrigerator to chill for another hour.
Step 8: For the whipped cream, beat 1 cup heavy cream, powdered sugar, and vanilla extract on medium speed until stiff peaks form.
Step 9: Pipe or spread the whipped cream over the ganache layer. Decorate with sprinkles and cherries before serving.

Tips & Variations

Use a water bath when baking the cheesecake layer for a creamier texture and to prevent cracks.
Swap semi-sweet chocolate chips for dark chocolate for a richer ganache.
Add chopped nuts like walnuts or pecans to the brownie batter for extra crunch.
For a fun twist, try adding a swirl of peanut butter or caramel to the cheesecake batter before baking.

Storage

Store the Brownie Sundae Cheesecake covered in the refrigerator for up to 4 days. Reheat is not recommended as it is best served chilled. To keep the whipped cream fresh, add it just before serving or store it separately and add when ready.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert can be prepared a day in advance. In fact, chilling it overnight allows the flavors to meld and the cheesecake to set perfectly.

Can I use a different brownie mix or homemade brownies?

Absolutely! You can use any brownie mix you prefer or make your own homemade brownies. Just be sure to bake them in the springform pan so the layers remain intact.

Thomas Greene