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Loaded Caramel Pecan Brownie Cheesecake Cups

Indulge in rich brownie cups topped with creamy cheesecake, sticky caramel, and crunchy pecans – the perfect dessert for any occasion!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Brownie Layer
  • 1 cup semi-sweet chocolate chips Melted with butter
  • 1/2 cup unsalted butter Melted with chocolate chips
  • 1 cup granulated sugar For sweetness
  • 2 large eggs Room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour For structure
  • 1/4 teaspoon salt To balance flavors
For the Cheesecake Layer
  • 8 ounces cream cheese Softened
  • 1/2 cup granulated sugar For sweetness
  • 1 large egg Room temperature
  • 1 teaspoon vanilla extract
For Topping
  • 1 cup chopped pecans For crunch
  • 1/2 cup caramel sauce For drizzling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
Brownie Layer
  1. In a medium saucepan, melt the semi-sweet chocolate chips with the unsalted butter over low heat. Stir until completely melted and smooth. Remove from heat to cool slightly.
  2. In a mixing bowl, whisk together the sugar, eggs, and vanilla extract until well-blended. Slowly add the melted chocolate mixture, stirring until combined, then gradually stir in the flour and salt.
  3. Spoon the brownie batter evenly into the muffin tin, filling each cup about halfway.
Cheesecake Layer
  1. In a separate bowl, beat the softened cream cheese and sugar until creamy. Add the egg and vanilla extract, mixing until smooth.
  2. Place about a tablespoon of the cheesecake mixture on top of the brownie batter in each muffin cup.
Baking
  1. Bake for about 20-25 minutes, or until the edges are set but the centers may be slightly wobbly.
Cooling and Topping
  1. Allow the cheesecakes to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  2. Once cooled, drizzle with caramel sauce and sprinkle with chopped pecans.

Notes

If you have leftover caramel, it can be used in coffee or drizzled over morning oatmeal. You can also substitute pecans for your nut of choice.