Description
Loaded Brownie Cheesecake Cup with rich chocolate brownie base, creamy cheesecake filling, and decadent toppings. Indulge in this crowd-pleasing treat!
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup chocolate chips
- 1/4 cup chopped nuts
- 2 tablespoons caramel sauce
- 2 tablespoons chocolate sauce
- 1/4 cup crushed Oreo cookies
Instructions
- Step 1: Prepare Your Equipment Preheat your oven to 325°F (165°C). Line a standard 12-cup muffin tin with cupcake liners, preferably parchment liners for easier removal. Lightly spray the liners with non-stick cooking spray to ensure your **Loaded Brownie Cheesecake Cups** release perfectly when served.
- Step 2: Create the Brownie Base In a medium bowl, whisk together the melted butter and sugar until well combined. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract until incorporated. In a separate bowl, sift together cocoa powder, flour, and salt, then gradually fold this dry mixture into your wet ingredients until just combined—overmixing will make your brownies tough. Fold in chocolate chips gently, then divide the batter evenly among the prepared muffin cups, filling each about 1/3 full. Press the batter down slightly to create an even base.
- Step 3: Pre-Bake the Brownie Layer Bake the brownie bases for 10-12 minutes until they’re just set but not completely baked through. They’ll finish cooking with the cheesecake layer. Remove from the oven but leave the oven on.
- Step 4: Prepare the Cheesecake Layer While the brownie bases are pre-baking, make your cheesecake mixture. Using an electric mixer on medium-low speed, beat the softened cream cheese until completely smooth and free of lumps, about 2 minutes. Add sugar gradually and continue beating until fully incorporated and slightly fluffy. Reduce speed to low and add eggs one at a time, mixing just until combined after each addition. Be careful not to overbeat once eggs are added, as this introduces air that can cause cracks. Gently stir in vanilla extract and sour cream until smooth and velvety.
- Step 5: Assemble and Bake Carefully spoon or pour the cheesecake mixture over each partially-baked brownie base, filling each cup about 1/4 inch from the top. Tap the pan gently on the counter to release any air bubbles. Place a baking dish with 1 inch of hot water on the rack below your muffin tin to create a humid environment. Bake your **Loaded Brownie Cheesecake Cups** for 18-22 minutes until the edges are set but centers still have a slight jiggle.
- Step 6: Cooling and Finishing Turn off the oven, crack the door open, and let the cups cool inside for 30 minutes. Remove from the oven and cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight. Once chilled, add your favorite toppings like chocolate chips, caramel drizzle, crushed cookies, or fresh berries to transform these into truly **Loaded Brownie Cheesecake Cups** worthy of any special occasion.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 30g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg