Loaded Caramel Pecan Brownie Cheesecake Cups

Why I Love This Recipe

I love this recipe because it’s the perfect combination of my favorite desserts: brownies, cheesecake, and caramel. The individual ramekins make it feel like a personal dessert masterpiece, and the contrast of warm brownie, cool cheesecake, and crunchy pecans is pure magic. It’s surprisingly easy to make, especially since I use a boxed brownie mix for convenience. Whether I serve it chilled or slightly warm, it always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box brownie mix (plus ingredients listed on the box: eggs, oil, water)

• 16 oz cream cheese, softened

• 1/2 cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1/4 cup sour cream

• 1/2 cup caramel sauce (plus more for drizzling)

• 3/4 cup chopped pecans, toasted

• Butter or nonstick spray for greasing ramekins

Directions

1. I preheat my oven to 325°F and lightly grease 6 ramekins, placing them on a baking sheet for stability.

2. I prepare the brownie batter as instructed on the box, then fill each ramekin about 1/3 full with the mixture. I bake them for 10 minutes until just slightly set.

3. While the brownie base bakes, I beat the softened cream cheese and sugar until smooth, then mix in the egg, vanilla, and sour cream until the batter is creamy and lump-free.

4. I spoon the cheesecake mixture over the partially baked brownies, leaving a little room at the top.

5. I drizzle 1–2 teaspoons of caramel sauce over each cup and swirl it gently using a toothpick. I top each with a generous sprinkle of chopped pecans.

6. I bake the ramekins for another 20–25 minutes, just until the cheesecake is set but still slightly jiggly in the center.

7. After cooling to room temperature, I chill the cups for at least 2 hours (or overnight for best results).

8. Before serving, I drizzle with more caramel sauce and a few extra pecans for the perfect finish.

Servings and Timing

• Servings: 6

• Prep Time: 15 minutes

• Bake Time: 35 minutes

• Chill Time: 2 hours

• Total Time: ~2 hours 50 minutes

Variations

• Different nuts: I sometimes swap the pecans for toasted walnuts or almonds, depending on what I have on hand.

• Add chocolate chips: Mixing a few mini chocolate chips into the brownie batter makes it extra indulgent.

• Salted caramel twist: A sprinkle of flaky sea salt on top adds a sweet-savory contrast I can’t resist.

• Mini version: I’ve made this recipe in a mini muffin pan for bite-sized cheesecake brownie cups—just adjust the bake time.

• Flavor boost: A splash of bourbon or espresso in the cheesecake batter takes it to the next level.

Storage/Reheating

I store these cheesecake cups in the fridge, covered, for up to 4 days. They’re easy to make ahead, and I think they taste even better after a night in the fridge. When I want to serve them warm, I microwave one for 10–15 seconds to soften the brownie and caramel—just enough to make it gooey without melting the cheesecake layer.

They’re not ideal for freezing due to the cheesecake texture, but they’re usually gone before I’d need to freeze them anyway.

FAQs

Can I make this in a single pan instead of ramekins?

Yes, I can bake this in an 8×8-inch pan or similar size. I just adjust the baking times—bake the brownie layer a bit longer, and check the cheesecake layer for doneness by gently jiggling the center.

Do I have to use sour cream in the cheesecake?

Sour cream adds a slight tang and makes the cheesecake extra smooth. If I don’t have it, I use plain Greek yogurt as a substitute.

What’s the best caramel sauce to use?

I like to use a thick, store-bought caramel sauce, but homemade works great too. The key is using a sauce that’s not too runny so it stays layered.

How do I toast the pecans?

I toast chopped pecans in a dry skillet over medium heat for 3–4 minutes until they’re fragrant. This step really deepens their flavor and adds a nice crunch.

Can I skip the nuts for allergies?

Absolutely. I leave out the pecans and sometimes top with crushed pretzels or chocolate chips instead for texture without the nuts.

Conclusion

These loaded caramel pecan brownie cheesecake cups are a dessert dream come true. With layers of rich chocolate, creamy vanilla cheesecake, sweet caramel, and crunchy pecans, they feel like a gourmet dessert made right at home. Whether I’m entertaining guests or treating myself, they never disappoint—and once chilled and drizzled, they’re as stunning as they are delicious.