This looks so darned good it almost sets my teeth on edge! I am sure that these pecan pie cheesecake brownies are going to be so rich that I will only need the tiniest of pieces to satisfy any craving I have for sweets for the rest of the week.

Then what am I going to do with all of the remaining cake? I’m sure that it can be kept in the fridge (remember, it contains cream cheese) for a few days, but there’s just no way I can eat it all in that timeframe! I think I will try freezing it, that should work.

 

INGREDIENTS

For the Brownie Base

1 18.3 oz. fudge brownie mix

1 egg

6 tablespoons melted butter

¼ cup water

For the Pecan Pie Filling

3 large eggs

1 cup light corn syrup

⅓ cup packed light-brown sugar

¼ cup granulated sugar

4 tablespoons butter, melted

2 teaspoon vanilla extract

½ teaspoon salt

2 cups pecan halves

For the Cheesecake Topping

1 8-oz. cream cheese, room temperature

3 eggs

1 teaspoon vanilla

½ cup butter, melted

3 cups confectioners’ sugar

 

INSTRUCTIONS

Preheat oven to 325 degrees. Spray a 9 x 13 pan.

Add all of the base ingredients to a mixing bowl. Mix until it comes together. If some won’t mix in add another tablespoon of water. This batter will be really thick. Spread it out on the bottom of the pan. Pat the dough into place.

In another mixing bowl add all of the filling ingredients except the pecans. Whisk together until all is blended together. This will take a couple of minutes with a mixer or a whisk. Add the pecans. Stir in. Spread out on top of brownie base, getting the pecans as even as you can.

Mix together the cheesecake mixture in a mixing bowl until thoroughly combined. Drop by large tablespoons over pecan filling and spread out (there will be small gaps). Carefully put this in the oven.

Bake until the center shakes slightly. If you touch down on the cheesecake part it will feel firm. It will just be starting to turn brown. Start checking this at about 50 minutes. Mine took 1 hour and 10 minutes.

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Quick Tip:  With any of these ooey-gooey cakes, just like with a pecan pie itself, you need to let them cool completely to room temperature before you try to cut and serve them. They need this cooling to fully set up. Otherwise, the filling will just collapse and run all over the place.

Recipe and image courtesy of Mary Ellen at Recipes, Food and Cooking