Reserving one egg, combine your brown sugar, 2 eggs, chopped pecans and vanilla extract in a bowl and mix thoroughly. Refrigerate until ready to use.
Combine flour, melted butter and cream cheese in a bowl and mix thoroughly. You can use your hands or a mixer.
Option 1: Using your fingers, press dough into small muffin tins. Make sure the dough is even on the bottom and sides of the tin. Use more dough if you like a thicker crust.Option 2: Use a rolling pin to roll out your dough to no more than a ¼" thick. Use a round cookie cutter to cut each cup out. Aim for rounds about 3" in diameter. Then press pre-cut rounds into muffin tins. *This takes time to roll out initially but goes quickly once your rounds are all finished!
Fill each tin with your filling all the way up to the rim.
Scramble your fourth, reserved, egg in a bowl and brush over top of each filled cup. Concentrate on brushing the crust.
Bake for about 20 minutes or until the crust is golden brown.
Use a thin metal spatula or knife to scrape along the outside edges. This will help to loosen your cups. Do this while warm to help them slide out easily.
Store in sealed Tupperware containers.
Your nut cups will last for about 4-5 days in a sealed container at room temperature or 7-10 days in the fridge. Freeze for up to 3 months.Use brown sugar as opposed to white sugar for a deeper flavor.