Description
These loaded caramel pecan brownie cheesecake cups are the ultimate dessert mashup—fudgy brownie base, creamy cheesecake center, toasted pecans, and gooey caramel in every bite!
Ingredients
Makes 6 ramekins
1 box brownie mix (plus eggs, oil, and water per package instructions)
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)
Instructions
Preheat oven to 325°F. Grease 6 ramekins and place them on a baking sheet.
Prepare brownie batter according to the package directions. Fill each ramekin about 1/3 full. Bake for 10 minutes, just until the brownie layer is slightly set.
Make the cheesecake layer: Beat cream cheese and sugar until smooth. Add the egg, vanilla, and sour cream. Mix until creamy.
Layer cheesecake mixture over the brownie base, leaving room at the top.
Swirl and top: Drizzle 1–2 tsp caramel sauce into each ramekin and swirl with a toothpick. Sprinkle toasted pecans on top.
Bake for 20–25 minutes until cheesecake is just set (center should still be slightly wobbly).
Cool to room temperature, then chill for at least 2 hours or overnight.
Serve with extra caramel drizzle and more pecans.
Notes
Cheesecake should jiggle slightly when done—don’t overbake.
Toast pecans in a dry skillet over medium heat for 3–4 minutes.
Can be made 1 day ahead. Store covered in the fridge.
Great with whipped cream, vanilla ice cream, or a pinch of flaky sea salt on top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Oven-Baked
- Cuisine: American
