Brown Sugar Pecan Cheesecake Pie Recipes

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BROWN SUGAR-PECAN CHEESECAKE PIE



Brown Sugar-Pecan Cheesecake Pie image

A break from your conventional pecan pie, this over-the-top cheesecake-filled dessert with a sugar cookie crust is a fall baker's dream!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h

Yield 8

Number Of Ingredients 13

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 cup chopped pecans
1 tablespoon butter, melted
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1 tablespoon Gold Medal™ all-purpose flour
1 egg
1 teaspoon vanilla
4 tablespoons butter
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Generously grease 9-inch glass pie plate with shortening.
  • In large bowl, stir together cookie mix and 1/2 cup softened butter; mix with pastry blender or fork until crumbly. Press 2 1/2 cups of the crumbly mixture in bottom and up side of pie plate. Add pecans and 1 tablespoon melted butter to remaining crumbly mixture; toss to combine, and set aside.
  • In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add granulated sugar and flour; blend well. Add egg and 1 teaspoon vanilla; beat until smooth.
  • Spread cream cheese mixture in cookie crust. Top with remaining crumbly pecan mixture. Bake 28 to 33 minutes or until top of pie is light golden brown. Cool 1 hour; refrigerate at least 3 hours before serving. One hour before serving, make Brown Sugar Sauce.
  • To make sauce: In 1 1/2-quart saucepan, melt 4 tablespoons butter over medium heat. Add brown sugar; cook 3 to 5 minutes, stirring frequently, until sugar dissolves. Reduce heat to low; carefully stir in whipping cream and 1 teaspoon vanilla. Return heat to medium; heat to simmering. Cook 1 to 3 minutes, stirring constantly, until mixture is slightly thickened. Cool 45 minutes before serving. Sauce should still be pourable. Using sharp knife, cut pie, and serve drizzled with sauce.

Nutrition Facts : Calories 760, Carbohydrate 76 g, Cholesterol 120 mg, Fat 8, Fiber 1 g, Protein 6 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 51 g, TransFat 1 1/2 g

KENTUCKY DERBY PECAN PIE CHEESECAKE RECIPE BY TASTY



Kentucky Derby Pecan Pie Cheesecake Recipe by Tasty image

Here's what you need: graham cracker crumbs, butter, cream cheese, sugar, milk, sour cream, flour, bourbon whiskey, eggs, dark brown sugar, cornstarch, salt, egg yolks, maple syrup, cream, butter, roasted pecan, whole roasted pecan

Provided by Matthew Johnson

Categories     Desserts

Yield 12 servings

Number Of Ingredients 18

2 cups graham cracker crumbs
⅓ cup butter, melted
16 oz cream cheese, at room temperature
¾ cup sugar
¼ cup milk
½ cup sour cream
2 tablespoons flour
3 teaspoons bourbon whiskey, divided
2 eggs
1 cup dark brown sugar
¼ cup cornstarch
½ teaspoon salt
4 egg yolks
⅔ cup maple syrup, or dark corn syrup
½ cup cream, warm to the touch
4 tablespoons butter, cold
2 cups roasted pecan, chopped
whole roasted pecan, to serve

Steps:

  • Preheat oven to 325°F (170°C).
  • In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
  • Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.
  • In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.
  • Add in the sour cream, flour, 2 teaspoons of the bourbon, and the two eggs and gently continue to mix until the cream cheese filling is smooth.
  • Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.
  • While the cheesecake is cooking, prepare the stove-top pecan pie filling.
  • In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.
  • Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.
  • Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.
  • Stir in the cold butter and the final teaspoon of bourbon and whisk until fully emulsified. The pudding-like mixture should be around room temperature.
  • Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.
  • If you like, sprinkle with extra chopped pecans or garnish with whole pecans.
  • Let the cheesecake chill in the refrigerator until completely set.
  • Slice and serve cold or at room temperature.
  • Enjoy!

Nutrition Facts : Calories 540 calories, Carbohydrate 55 grams, Fat 32 grams, Fiber 3 grams, Protein 8 grams, Sugar 40 grams

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