Ingredients for cheesecake topped brownie pecan dessert
Base
1 18.3 oz. fudge brownie mix
1 egg
6 tablespoons melted butter
¼ cup waterPecan 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 halvesTopping
1 8 oz. cream cheese, room temperature
3 eggs
1 teaspoon vanilla
½ cup butter, melted
3 cups confectionery sugar
Directions
1. Preheat oven to 325 degrees. Spray a 9 x 13 pan.
2. 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.
3. 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.
4. Mix together the cheesecake mixture in a mixing bowl until thoroughly combined. Drop by large tablespoons over pecan filling. Carefully put this in the oven.
5. 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 (it may take an additional 10-15 minutes based upon your oven).