Description
Loaded Brownie Cheesecake Cup with indulgent brownie base and creamy cheesecake filling, a decadent treat perfect for any sweet tooth!
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (42g) unsweetened cocoa powder
- 1/2 cup (63g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (90g) chocolate chips
- 16 oz (454g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 1 cup (175g) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy cream
Instructions
- Step 1: Prepare Your Pans Preheat your oven to 325°F (165°C). Line a standard 12-cup muffin tin with paper liners and spray lightly with non-stick cooking spray. This prevents sticking and makes removal effortless after baking. Place a shallow pan filled with about 1 inch of hot water on the bottom rack of your oven to create a steam environment.
- Step 2: Make the Brownie Base In a medium bowl, whisk together the melted butter and sugar until well combined. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the cocoa powder, flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips. Spoon about 1½ tablespoons of brownie batter into each muffin cup, creating an even layer at the bottom.
- Step 3: Prepare the Cheesecake Layer In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Add the sugar and continue beating until well incorporated. Add the eggs one at a time, mixing on low speed after each addition. Stir in the vanilla extract and sour cream until just blended. Be careful not to overmix – this can incorporate too much air into your Loaded Brownie Cheesecake Cups and cause them to crack during baking.
- Step 4: Assemble and Bake Carefully spoon the cheesecake mixture over the brownie base in each muffin cup, filling to about 1/4 inch from the top. If desired, create a marble effect using the reserved brownie batter as described in the Pro Tips section. Bake for 20-25 minutes, or until the edges are set but the centers still have a slight jiggle. Don’t overbake! The cheesecake will continue to set as it cools.
- Step 5: Cool and Chill Remove from the oven and let cool in the pan for 30 minutes. Transfer to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight. This chilling time is crucial for developing the perfect texture in your Loaded Brownie Cheesecake Cups.
- Step 6: Make the Ganache and Decorate Place chocolate chips in a heat-proof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour over the chocolate chips. Let sit for 2 minutes, then whisk until smooth and glossy. Allow to cool for 5-10 minutes until slightly thickened but still pourable. Spoon the ganache over each chilled cheesecake cup, then add your desired toppings while the ganache is still soft. Return to the refrigerator until ready to serve.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 26g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg