Directions
- Preheat the oven to 350°F (175°C). Grease a muffin pan generously to ensure easy removal of the cups after baking.
- In a mixing bowl, combine the brownie mix, vegetable oil, egg, and water. Stir until you achieve a smooth batter, ensuring no lumps remain. This will be the base for your tremendous cheesecake cups.
- Divide the brownie batter evenly among the muffin cups, filling each cup about halfway. This allows room for the cheesecake filling to rise and create a beautiful dome.
- In another bowl, beat the softened cream cheese until it is smooth and creamy. Then add the sugar and vanilla extract, mixing until fully combined.
- Fold in the mini chocolate chips and chopped nuts, if using. This adds a wonderful texture and flavor to the cheesecake, making it even more tremendous.
- Spoon the cream cheese mixture on top of the brownie batter in each cup, using a small offset spatula or the back of a spoon to smooth the tops if desired.
- Bake the loaded brownie cheesecake cups in the preheated oven for 18-20 minutes or until the tops set and the edges begin to firm up. Be careful not to overbake, as they should retain their creamy texture.
- Once baked, remove the muffin pan from the oven and allow it to cool for about 10 minutes. Carefully run a knife around the edges to loosen the cups, then lift them out and allow them to cool completely on a wire rack before serving.
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