Pecan Pie Cheesecake Brownies
User Reviews
3.6
15 reviews
Good
Pecan Pie Cheesecake Brownies
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These amazing Pecan Pie Cheesecake Brownies are layers of pecan pie fillings, creamy cheesecake, and fudgy chocolate brownies made with a boxed brownie mix.
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Ingredients
- 1 package Brownie mix + ingredients required on back of box Make sure you use a box that has instructions for baking in a 9x13 inch pan.
- 32 ounces cream cheese softened
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 3 large eggs
Pecan Pie Filling:
- 1 cup sugar
- 1 1/2 cups light corn syrup
- 4 large eggs
- 1/4 cup unsalted butter
- 2.5 cups pecans roughly chopped
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Instructions
- Prepare the brownie batter according to the instructions on the back of the box.
- Pour batter into a 9x13 inch pan and back according to the instructions on the back of the box for a 9x13 inch pan. Set the timer to 5 minutes less than the max baking time.
- While the brownies bake add the cream cheese, sugar, and vanilla to the bowl of the stand mixer and mix together using the paddle attachment.
- Add the sour cream and continue to mix.
- Turn the mixer speed to low and add the eggs one at a time mixing until they are just blended into the mixture. Do not overmix.
- As the brownies come out of the oven pour the cheesecake mixture over the brownies and use a spatula to make sure it covers the entire surface.
- Place the cheesecake brownies back in the oven and continue to bake at 350 degrees F for 40 minutes, or until the edges are set and the center just has a slight jiggle to it.
- Remove the pan from the oven and let the cheesecake cool completely (approximately 1 hour).
- Cover the cooled cheesecake brownies and place them in the refrigerator for at least 4 hours, preferably overnight.
- After chilling remove the cheesecake brownies from the fridge and begin making your pecan pie filling.
- Place all of the pecan pie filling ingredients except for the pecans in a medium saucepan and cook over medium heat , stirring constantly. The filling will begin to bubble and thicken. Keep cooking for 35 minutes.
- Add the chopped pecans and continue cooking for another 5 minutes then remove from the heat and let cool in the saucepan for 10 minutes.
- Spread the pecan pie filling over the cheesecake brownies and place in the refrigerator to cool completely (approximately 1 hour).
- Cut and serve.
Nutrition Information
Show Details
Serving
1square
Calories
563kcal
(28%)
Carbohydrates
63g
(21%)
Protein
8g
(16%)
Fat
33g
(51%)
Saturated Fat
13g
(65%)
Cholesterol
133mg
(44%)
Sodium
269mg
(11%)
Potassium
149mg
(4%)
Fiber
1g
(4%)
Sugar
54g
(108%)
Vitamin A
830IU
(17%)
Vitamin C
1mg
(1%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 563kcal | 28% |
| Carbohydrates | 63g | 21% |
| Protein | 8g | 16% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 133mg | 44% |
| Sodium | 269mg | 11% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 54g | 108% |
| Vitamin A | 830IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.6
15 reviews
Good
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