Caramel Pecan Cheesecake Brownie Cups

$- 1/2 cup unsalted butter (melted) - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 8 oz cream cheese (softened) - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup caramel sauce - 1/2 cup pecans (chopped) - Sea salt (optional for sprinkling) Each ingredient plays a key role in making these delicious caramel pecan cheesecake brownie cups. The brownie layer starts with melted butter and sugar for a rich base. Eggs and vanilla add moistness and flavor. Cocoa powder brings the chocolatey goodness, while flour helps bind it all together. The salt and baking powder elevate the taste and texture. For the cheesecake layer, softened cream cheese gives a creamy texture. Sugar and egg sweeten and set the cheesecake, while vanilla adds that lovely aroma. Finally, the topping brings everything together. Caramel sauce drizzles on top for sweetness. Chopped pecans add crunch and nutty flavor. A dash of sea salt gives a perfect contrast. This blend of ingredients makes every bite a delightful treat. Enjoy the rich flavors and textures these cups provide! - Preheat oven to 350°F (175°C). - Line muffin tin with cupcake liners. - In a bowl, combine melted butter and sugar. Mix well. - Add eggs and vanilla extract. Stir until smooth. - In another bowl, whisk cocoa powder, flour, salt, and baking powder. Gradually mix this into the wet mixture. Be careful not to overmix. - Spoon about 1 tablespoon of brownie batter into each muffin liner. Fill them one-third full. - In a mixing bowl, beat softened cream cheese and sugar until smooth. - Add egg and vanilla extract. Mix until well combined. - Spoon about 1 tablespoon of cheesecake mixture on top of the brownie batter in each muffin cup. - Top with a small dollop of the remaining brownie batter. - Bake for 20-25 minutes. A toothpick should come out clean. - Let them cool in the pan for 10 minutes. Then, move them to a wire rack to cool completely. - Once cooled, drizzle caramel sauce over each cup. - Sprinkle chopped pecans on top and add a pinch of sea salt if you like. - Always use room temperature ingredients. This makes mixing easier and smoother. - Do not overmix your brownie batter. This keeps your brownies soft and chewy. - These cups are best when served chilled or at room temperature. - Pair them with coffee or a scoop of vanilla ice cream for extra joy. - Consider adding chocolate chips or extra pecans in the layers for a tasty twist. - Use homemade caramel sauce to boost the flavor and richness of your cups. {{image_2}} You can change up the nuts in these cups. Swap pecans for walnuts or almonds. Each nut brings its own taste. Try flavored cream cheese for fun twists. Cinnamon or pumpkin spice adds a nice touch. Your cheesecake layer can surprise your taste buds. If you want a gluten-free treat, use almond flour instead of regular flour. This simple swap keeps the taste great. For a vegan version, pick plant-based cream cheese. You still get that creamy texture without dairy. These options help everyone enjoy these brownie cups. You can serve these brownie cups in fun ways. Create a layered parfait with whipped cream and fruit. It looks beautiful and tastes amazing. Or, bake one larger brownie cake instead of cups. Slice it up for a crowd-pleasing dessert. Each style makes your treat special and unique. You can store leftover caramel pecan cheesecake brownie cups easily. Put them in an airtight container. They will stay fresh in your fridge for up to a week. This way, you can enjoy them later without losing any taste! If you want to keep them longer, freezing works great. First, lay the brownie cups in a single layer on a baking sheet. Make sure they do not touch each other. Once they freeze solid, transfer them to a freezer-safe container. They can last for about three months in the freezer. When you're ready to eat them, take them out of the freezer. Thaw the brownie cups in the refrigerator overnight. This method keeps their texture nice. If you want them warm, reheat in the microwave for a few seconds. This makes the caramel gooey and delightful again. Enjoy! Look for a clean toothpick test in the brownie layer. Stick a toothpick into the center of the brownie cup. If it comes out clean, they are done. This means the brownie layer is cooked right. If there’s wet batter, bake them a bit longer. Checking this step is key for perfect texture. Yes, you can substitute with your favorite nuts. Walnuts or almonds work great too. Just chop them up as you would pecans. This lets you customize the flavor. Each nut brings its unique taste. It’s a fun way to experiment! Add chocolate chips to the brownie batter or use a chocolate ganache topping. Mixing in chocolate chips gives bites of melted chocolate. For ganache, melt chocolate with cream and pour it over the cooled cups. This creates a rich, chocolatey layer. Your guests will love the extra chocolate flavor! Absolutely, they are easy to serve and always a hit! Each cup is a perfect single serving. You don’t need plates or forks. They look great on a dessert table, too. Just set them out, and watch everyone smile! These brownie cups combine rich brownie, creamy cheesecake, and sweet caramel pecans. You learned how to prepare each layer and add tips for the perfect bake. You can even mix things up with flavor variations and dietary tweaks. Remember, these treats store well and are great for sharing. Enjoy making your own delicious dessert cups. They are sure to impress your family and friends!$

Caramel Pecan Cheesecake Brownie Cups

Indulge in the deliciousness of Caramel Pecan Cheesecake Brownie Cups, the perfect dessert for any occasion! These delightful treats combine a rich brownie base with creamy cheesecake and a luscious caramel pecan topping. Easy to make and utterly irresistible, they're sure to impress your family and friends. Click through to explore the full recipe and bring this sweet delight to your table today!

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Ingredients

For the Brownie Layer:

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Cheesecake Layer:

8 oz cream cheese, softened

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the Caramel Pecan Topping:

1/2 cup caramel sauce

1/2 cup pecans, chopped

Sea salt for sprinkling (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Make the Brownie Layer:

- In a bowl, combine the melted butter and granulated sugar. Mix until well combined.

- Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.

- In another bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.

Fill Muffin Tin:

- Spoon about 1 tablespoon of the brownie batter into the bottom of each muffin liner, filling them about 1/3 of the way.

Make the Cheesecake Layer:

- In a mixing bowl, beat the softened cream cheese and sugar until smooth.

- Add in the egg and vanilla extract, mixing until combined.

Assemble the Cups:

- Spoon about 1 tablespoon of the cheesecake mixture on top of the brownie batter in each muffin cup.

- Top with a small dollop of the remaining brownie batter (about 1/2 tablespoon) over the cheesecake layer.

Bake:

- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the brownie layer comes out clean.

- Allow them to cool in the pan for 10 minutes, then remove and let them cool completely on a wire rack.

Prepare the Caramel Pecan Topping:

- Once the brownie cups are completely cooled, drizzle caramel sauce generously over the top of each cup.

- Sprinkle chopped pecans over the caramel layer and add a pinch of sea salt if desired for a sweet-salty contrast.

Serve:

- Serve the caramel pecan cheesecake brownie cups at room temperature or chilled.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 cups