Indulge your taste buds in a decadent dessert experience with our irresistible Chocolate Pecan Pie Brownie Cheesecake! This show-stopping treat combines the rich flavors of fudgy brownies, creamy cheesecake, and crunchy pecans, all drizzled with a luscious chocolate topping. Perfect for any occasion, this dessert will leave your guests begging for the recipe! Whether you’re hosting a dinner party or simply craving something sweet, this delightful fusion of textures and tastes is sure to impress. Ready to take your dessert game to the next level? Let’s dive into the recipe!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box brownie mix
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup water
- 1 package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups pecans, chopped
- 1/2 cup chocolate chips
- 1/2 cup corn syrup
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper for easy removal.
- In a large mixing bowl, prepare the brownie mix according to the package instructions. Combine the brownie mix with 2 large eggs, 1/4 cup of vegetable oil, and 1/4 cup of water. Stir until well combined and the batter is smooth.
- Pour the brownie batter into the prepared springform pan, spreading it evenly across the bottom. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- While the brownie layer is baking, prepare the cheesecake filling. In a separate mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- Add 1/2 cup of granulated sugar and 1 teaspoon of vanilla extract to the cream cheese. Continue to beat until the mixture is well combined and fluffy.
- Once the brownie layer is done baking, remove it from the oven and allow it to cool for about 10 minutes. Then, pour the cheesecake mixture over the brownie layer, spreading it evenly with a spatula.
- In another bowl, combine the chopped pecans, chocolate chips, and 1/2 cup of corn syrup. Stir until the pecans and chocolate chips are well coated with the corn syrup.
- Carefully spoon the pecan and chocolate mixture over the cheesecake layer, spreading it out evenly.
- Return the cheesecake to the oven and bake for an additional 30-35 minutes, or until the cheesecake is set and the edges are slightly puffed. The center may still have a slight jiggle, which is normal.
- Once baked, remove the cheesecake from the oven and let it cool at room temperature for about 15 minutes. Then, refrigerate for at least 1 hour to allow it to set completely.
- Before serving, run a knife around the edges of the springform pan to loosen the cheesecake. Carefully remove the sides of the springform pan.
- Slice the Chocolate Pecan Pie Brownie Cheesecake into 12 servings and enjoy your delicious dessert!
Tips
- Prep Ahead: To save time, you can prepare the brownie layer a day in advance. Just store it covered in the refrigerator until you’re ready to add the cheesecake layer.
- Room Temperature Ingredients: Make sure your cream cheese is softened to room temperature for a smooth and creamy cheesecake filling. This helps avoid lumps and ensures a velvety texture.
- Don’t Overbake: Keep an eye on the cheesecake while it bakes. The center should have a slight jiggle when you take it out of the oven; it will continue to set as it cools.
- Chill for Perfection: Allow the cheesecake to chill in the refrigerator for at least an hour after baking. This step is crucial for achieving the perfect slice and enhances the flavors.
- Garnish Wisely: For an extra touch, consider topping your cheesecake with whipped cream, additional chopped pecans, or a drizzle of chocolate sauce before serving.
- Serving Suggestions: Pair your Chocolate Pecan Pie Brownie Cheesecake with a scoop of vanilla ice cream or a dollop of fresh whipped cream for an indulgent dessert experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
