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Ingredients
For the brownie bottom:
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 cup cocoa powder
For the cheesecake filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
Directions
1. Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together melted butter, sugar, eggs, and vanilla extract for the brownie base.
3. Add flour, salt, baking powder, and cocoa powder to the mixture, stirring until combined.
4. Spoon a tablespoon of the brownie mixture into each muffin tin and bake for 10-12 minutes.
5. While the brownies are baking, beat together the cream cheese, sugar, eggs, and vanilla extract until smooth.
6. Add the sour cream to the cheesecake filling and mix until well combined.
7. Once the brownies are done, remove from the oven and pour the cheesecake filling over the brownie bases, filling each muffin cup nearly to the top.
8. Bake for an additional 15-18 minutes, or until the cheesecake is set.
9. Allow to cool before refrigerating for at least 2 hours.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 320 kcal | Servings: 12 mini cheesecakes
