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Brownie Sundae Cheesecake


10 hours
Skill Level
1 cheesecake

Need a dessert to keep everyone happy? Try this decadent brownie sundae cheesecake. With hot fudge, a cookie crust and chewy brownie bites, it's got more than enough HERSHEY'S Chocolate to keep chocolate fanatics happy. Sophisticated and easy, it's worth calling dibs on a second slice.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
1 hour 10 minutes
Cool Time
2 hours 30 minutes
Prep Time
6 hours


  • 1 cup
    brownie pieces 3/4-inch (recipe follows)
  • Chocolate Crumb Crust (recipe follows)
  • 4 packages
    cream cheese (8 oz. each), softened
  • 1 cup
  • 1-1/2 tsps
    vanilla extract
  • 4
  • 1/4 cup
    REESE'S Chocolate Peanut Butter Topping or 1/4 cup HERSHEY'S Hot Fudge Topping thinned with 1 teaspoon milk
  • Best Brownies
  • 1/2 cup
    butter or margarine (1 stick), melted
  • 1 cup
  • 1 tsp
    vanilla extract
  • 2
  • 1/2 cup
    all-purpose flour
  • 1/3 cup
    HERSHEY'S Cocoa
  • 1/4 tsp
    baking powder
  • 1/4 tsp

Step-By-Step Directions

Equipment Needed 
oven oven
pan brownie pan
mixing bowl mixing bowl
mixer mixer
measuring cup measuring cups
wire rack wire rack
pan 9-inch springform pan
chef hat knife or metal spatula

Prepare brownie recipe using recipe below or your own favorite recipe.

Baking Tip

Bake the brownie one day and have ready to use in the cheesecake the next day.


Heat oven to 350°F. Prepare CHOCOLATE CRUMB CRUST; cool slightly. Beat cream cheese, sugar and vanilla until smooth. Gradually add eggs, beating well after each addition. Pour batter into prepared crust.


Sprinkle brownie pieces over cheesecake surface; push pieces into batter. Drop topping by teaspoonfuls onto surface of cheesecake. With knife or metal spatula, swirl gently through batter for marbled effect. Bake 50 to 55 minutes or until almost set.* Remove from oven to wire rack. With knife, loosen cake from side of pan; cool.


Cover; refrigerate. Just before serving, garnish as desired. Cover; refrigerate leftover cheesecake. Makes 12 servings.

Best Brownies:

Heat oven to 350°F. Grease 8 or 9-inch square baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

Chocolate Crumb Crust:

Heat oven to 350°F. combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar, 6 tablespoons HERSHEY'S Cocoa and 6 tablespoons butter or margarine (melted). Press crumb mixture onto bottom and 1/2 to 1 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.

*Cheesecakes are less likely to crack if baked in a waterbath.

Additional questions?