Description
Loaded Brownie Cheesecake Cups are a decadent dessert combining rich brownie and creamy cheesecake layers, topped with chocolate ganache and various toppings.
Ingredients
- For the brownie layer:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- ⅓ cup mini chocolate chips (optional)
- For the cheesecake layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp sour cream (optional, for extra creaminess)
- For the chocolate ganache:
- 4 oz semisweet chocolate, chopped
- ½ cup heavy whipping cream
- For the toppings:
- ¼ cup caramel sauce
- ½ cup crushed chocolate sandwich cookies or extra brownie crumbs
- ¼ cup mini chocolate chips
- Whipped cream, as desired
- Chopped pecans or walnuts (optional)
- Flaky sea salt (optional)
Instructions
- Prepare the brownie base
- Preheat the oven to 325°F. Line a 12-cup muffin pan with paper or foil liners.
- In a bowl, whisk together the melted butter and sugar.
- Add the eggs and vanilla extract, mixing until smooth.
- Stir in the cocoa powder, flour, and salt until just combined. Fold in the mini chocolate chips if using.
- Divide the brownie batter evenly among the 12 liners, using approximately 1–2 tablespoons per cup.
- Make the cheesecake filling
- In a separate bowl, beat the softened cream cheese until smooth.
- Add the sugar and mix until creamy.
- Beat in the egg and vanilla extract until just combined.
- Stir in the sour cream, if using. Avoid overmixing.
- Layer and bake
- Spoon the cheesecake mixture over the brownie batter in each liner, filling each cup about three-quarters full.
- Gently tap the pan on the counter to release large air bubbles.
- Bake for 20–25 minutes, until the cheesecake centers are mostly set with a slight jiggle.
- Cool in the pan for about 30 minutes, then refrigerate for at least 2 hours until completely chilled.
- Prepare the chocolate ganache
- Place the chopped chocolate in a heatproof bowl.
- Heat the whipping cream in a small saucepan until steaming but not boiling.
- Pour the hot cream over the chocolate and let stand for 2 minutes.
- Stir until smooth and glossy. Allow the ganache to cool slightly before decorating.
- Load the cups with toppings
- Remove the chilled cups from their liners if desired.
- Drizzle each cup with chocolate ganache and caramel sauce.
- Sprinkle with crushed cookies or brownie crumbs and mini chocolate chips.
- Add a swirl of whipped cream, chopped nuts, or a tiny pinch of flaky sea salt.
- Serve chilled.
Notes
- Use room-temperature cream cheese for a smooth cheesecake layer.
- Don’t overbake; the cheesecake will firm up as it cools.
- Chill before decorating for easier topping.
- Add chocolate chips to the brownie batter for extra chocolatey flavor.
- Customize toppings with crushed cookies, peanut butter cups, or extra caramel.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg