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.
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!
Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!
How to Make Pecan Pie Cheesecake Brownies:
- 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.
- 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 over mix.
- 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.
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!
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!
Looking for More Pecan Recipes?
- Pecan Pie Cake Roll
- Pecan Slab Pie
- Pecan Pie Brownies
- Chocolate Caramel Pecan Bites
- Mini Honey Pecan Cheesecakes
- Apple Pecan Stuffing
- Apple Pecan Stuffed Pork Chops
- Caramel Apple Pecan Pancakes
- Pecan Rice Pilaf
Like this recipe?
Make sure to follow us on Instagram and Pinterest for more recipes like this.
Pecan Pie Cheesecake Brownies
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.
Cook the pecan topping for 35 minutes? Not 3-5 minutes? Seems like an awful long time.
Yep, 35 minutes! This has to thicken up into the same filling that would be in a pecan pie (which would normally bake 30-40 minutes).
Seems like the brownies are in the oven for a very long time – only 5 minutes less than brownie box plus 40 minutes for cheesecake. Just want to make sure that’s correct. These look delicious!
It’s correct! I had the same thought initially but the cheesecake pretty much stops the baking process for the brownies.
Step 11 says to cook and stir for 35 minutes which I did and what a mess!!! Hard as nails!!! Think it should be 3 to 5 minutes or so. This check this out as mine are ruined!
Hi Charlene, step 11 is correct. When you combine the ingredients to make the pecan pie filling in the saucepan we found it too about 35 minutes over medium heat to reach a gooey, spreadable consistency. A pie filling normally takes 45-55 minutes in the oven to get to the same consistency. I’m not sure why your’s hardened.
I agree that 35 minutes creates a hardened mess. Reg flags were going off for me, but I read the comments about it needing to cook that long because that is how long it takes to get gooey like pie filling. I ended up with a hardened ball of pecans. I tried a second time, although, now only with what corn syrup I had left (so I modified the rest of the ingredients proportionately). Once it began to boil, I cooked it for about 10 more minutes, added the pecans, cooked for another minute and it seemed to be “setting” and was a golden caramel color. They look delicious (as does your original recipe!). We’ll see what everyone thinks after dinner tonight!
Made these but the pecan topping was like Pecan Brittle.. I’m thinking the “35 Minutes” might be a typo and it should be 3-5 minutes.
Hi Michelle, thanks for letting us know. Someone else said they had the same experience. As you can see from our photos that wasn’t the case for us, ours was still a little runny. The time written is definitely the amount of time it took for us. I’m going to have to see if I can figure out why the results seem to vary.
Just made this recipe today for my fiancés birthday. While we haven’t cut into it yet, I can say I pulled it off the stovetop After 25 minutes because it was starting to thicken beyond what would have been spreadable. I think the key isn’t time so much as looking for the consistency of a slightly melted Carmel when you add the pecans.
You are right! It is all about the heat vs the time which can be a little tricky since everyone’s stoves are different. I hope you enjoyed it!