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Brown Sugar-Pecan Cheesecake Pie
Brown Sugar-Pecan Cheesecake Pie
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Prep Time:
30 minutes
Total Time:
5 hours
Indulge in a decadent fall dessert with this cheesecake-filled pecan pie, featuring a sweet sugar cookie crust - a baker's delight!
Ingredients:
  • 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 teaspoon vanilla
  • 4 tablespoons butter
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy whipping cream
Instructions:
  • Preheat oven to 350°F. Grease a 9-inch glass pie plate generously with shortening.
  • Combine cookie mix and 1/2 cup of softened butter in a large bowl until crumbly. Press 2 1/2 cups of the mixture into the bottom and up the sides of a pie plate. Toss pecans and 1 tablespoon melted butter with the remaining mixture and set aside.
  • In a medium bowl, use an electric mixer on medium speed to whip the cream cheese until smooth. Mix in granulated sugar and flour until well combined. Add egg and 1 teaspoon of vanilla, then beat until smooth.
  • Smooth the creamy cream cheese mixture over the cookie crust, then sprinkle with the rest of the delightful pecan mixture. Bake for 28 to 33 minutes until the top of the pie shines with a lovely light golden shade. Let it cool for an hour, then chill in the fridge for at least 3 hours before enjoying. Prepare the irresistible Brown Sugar Sauce one hour before serving.
  • In a 1 1/2-quart saucepan over medium heat, melt 4 tablespoons of butter. Stir in brown sugar and cook for 3 to 5 minutes until sugar dissolves. Lower heat, gently stir in whipping cream and 1 teaspoon vanilla. Increase heat to medium and bring to a simmer. Stir constantly for 1 to 3 minutes until slightly thickened. Let it cool for 45 minutes before serving. The sauce should be pourable. Drizzle over sliced pie before serving.

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