Loaded Caramel Pecan Brownie Cheesecake Cups
Indulge in these delightful brownie cheesecake cups that pair rich chocolate brownie with smooth cheesecake and crunchy pecans, all drizzled with luscious caramel sauce.
Ingredients
Brownie Layer
- 1/2 cup unsalted butter, melted Provides a rich, moist texture.
- 1/3 cup high-quality cocoa powder Use high-quality for a deep chocolate flavor.
- 3/4 cup brown sugar Adds moisture and caramel notes; coconut sugar is a possible substitute.
- 2 large eggs Bind ingredients together.
- 1 teaspoon vanilla extract Real vanilla enhances flavors.
Cheesecake Layer
- 8 oz cream cheese, room temperature Ensure it's softened for easy mixing.
- 1/2 cup granulated sugar Sweetens the cheesecake mixture.
- 2 large eggs Adds richness.
- 1 teaspoon vanilla extract Adds flavor depth.
Toppings
- 1/2 cup pecans, chopped Provides crunch.
- 1/3 cup caramel sauce Store-bought or homemade for drizzling.
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- Melt the unsalted butter in a microwave or over low heat. Mix in cocoa powder and brown sugar until smooth.
Making Brownie Batter
- In a separate bowl, whisk together the eggs and vanilla, then mix into the chocolate mixture to form the brownie batter.
- Fill cupcake liners with brownie batter about halfway.
Making Cheesecake Batter
- Beat cream cheese until smooth and creamy. Gradually mix in granulated sugar, eggs, and vanilla until well combined.
- Spoon cheesecake batter over brownie batter evenly.
Baking
- Bake in preheated oven for 25-30 minutes. The cheesecake should be set but slightly jiggly in the center.
Cooling and Serving
- Allow to cool to room temperature, then sprinkle chopped pecans and drizzle with caramel sauce.
- Chill in the refrigerator for at least one hour before serving.
Notes
Best served chilled. Can be garnished with whipped cream or additional pecans. Stores well in an airtight container in the refrigerator for a week or can be frozen for up to three months.