These amazing Pecan Pie Cheesecake Brownies are layers of pecan pie fillings, creamy cheesecake, and fudgy chocolate brownies made with a boxed brownie mix.

delicious holiday dessert Pecan Pie Cheesecake Brownies

Pecan Pie Cheesecake Brownies

These Pecan Pie Cheesecake Brownies are my latest adventure in pecan pie dessert. Last year we made Pecan Pie Brownies which were AMAZING so this year I had to step it up with an additional layer of perfectly creamy cheesecake.

I’m not gonna lie, these cheesecake brownies are easy to make but they do take a little bit of time since you need to let the cheesecake layer cool after baking and then chill in the refrigerator BUT they are totally worth it.

These delicious cheesecake brownies with that rich layer of pecan pie filling on top are guaranteed to be the star of any party and they would make the perfect Thanksgiving dessert!

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easy to make pan of Pecan Pie Cheesecake Brownies

How to Make Pecan Pie Cheesecake Brownies:

  1. Prepare the brownie batter according to the instructions on the back of the box. You’ll need to make sure to use a boxed brownie mix that has instructions for baking in a 9×13 inch pan on the back.
  2. Pour batter into a 9×13 inch pan and back according to the instructions on the back of the box for a 9×13 inch pan. Set the timer to 5 minutes less than the max baking time.  
  3. 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.
  4. Add the sour cream and continue to mix. 
  5. 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 over mix.
  6. 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. 
  7. 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.
  8. Remove the pan from the oven and let the cheesecake cool completely (approximately 1 hour). 
  9. Cover the cooled cheesecake brownies and place them in the refrigerator for at least 4 hours, preferably overnight. 
  10. After chilling remove the cheesecake brownies from the fridge and begin making your pecan pie filling. 
  11. 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.
  12. 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. 
  13. Spread the pecan pie filling over the cheesecake brownies and place in the refrigerator to cool completely (approximately 1 hour). 
  14. Cut and serve.
Pecan Pie Cheesecake Brownies is a party dessert favorite

Tips for making Pecan Pie Cheesecake Brownies:

  • Don’t over mix the cheesecake batter. Over mixing the cheesecake batter adds extra air into the mixture which makes it rise, and then fall and crack as it bakes. Mix on medium speed until you reach the eggs step, then set to low and only mix for as long as it takes to get the eggs completely mixed into the batter.
  • Let the cheesecake brownies cool completely before placing in the refrigerator. I know it’s hard to wait but let your cheesecake brownies sit out on the counter and cool to room temp before covering them and placing them in the fridge. If they are still hot when you place them in the fridge the cheesecake can crack on top.
  • Cook the pecan pie filling over medium heat. Don’t turn the temperature up too high as you begin to cook the pecan pie filling. You don’t want scrambled eggs!
creamy Pecan Pie Cheesecake Brownies

With that ooey, gooey pecan pie filling on top these Pecan Pie Cheesecake Brownies are definitely an eat with a fork kind of dessert. Every bite has just the right amount of chocolate, creamy cheesecake, and sweet pecan pie flavor.

I bet you can’t have just one!

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Easy Recipes and Simple Entertaining Ideas!

Servings: 20
Prep Time: 30 mins
Cook Time: 1 hr 20 mins
Chill Time:: 14 hrs
Total Time: 15 hrs 50 mins

Pecan Pie Cheesecake Brownies

These amazing Pecan Pie Cheesecake Brownies are layers of pecan pie fillings, creamy cheesecake, and fudgy chocolate brownies made with a boxed brownie mix.

Ingredients

  • 1 package Brownie mix + ingredients required on back of box, Make sure you use a box that has instructions for baking in a 9×13 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

Instructions

  • Prepare the brownie batter according to the instructions on the back of the box.
  • Pour batter into a 9×13 inch pan and back according to the instructions on the back of the box for a 9×13 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

Serving: 1square, Calories: 563kcal, Carbohydrates: 63g, Protein: 8g, Fat: 33g, Saturated Fat: 13g, Cholesterol: 133mg, Sodium: 269mg, Potassium: 149mg, Fiber: 1g, Sugar: 54g, Vitamin A: 830IU, Vitamin C: 1mg, Calcium: 75mg, Iron: 2mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Dessert
Cuisine: American
Keyword: cheesecake brownies, pecan pie dessert, pecan pie filling, thanksgiving dessert