Brown Sugar Pecan Cheesecake Pie Recipes

BROWN SUGAR-PECAN CHEESECAKE PIE

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.

PECAN PIE CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees. For the crust, combine wafers and brown sugar.
• 2. Stir in melted butter.
• 3. Press into the bottom and up the sides of a 9" springform pan.
• 4. Bake for about 6-8 minutes.
• 5. Then let cool.
• 6. Combine all the pecan filling ingredients in a saucepan.
• 7. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly.
• 8. Pour over crust and set aside. Reduce oven to 325 degrees.
• 9. With a mixer, beat cream cheese at medium speed until creamy.
• 10. Add brown sugar and flour and beat until fluffy.
• 11. Add eggs one at a time, beating real good after each one.
• 12. Stir in cream and vanilla.
• 13. Pour over pecan filling.
• 14. Bake for 1 hour at 325 and then turn off the oven. Leave pie in there for another hour.
• 15. Remove from oven and run a knife around edges to loosen cake from pan. Chill for 4 hours.
• 16. To add a bit extra to your cheesecake, when the cake has cooled add a good whipped topping to it and serve.