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Brown Sugar-Pecan Cheesecake Pie

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  • Prep 30 min
  • Total 5 hr 0 min
  • Servings 8
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A break from your conventional pecan pie, this over-the-top cheesecake-filled dessert with a sugar cookie crust is a fall baker’s dream!
By Betty Crocker Kitchens
Updated Sep 20, 2018
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Ingredients

Crust and Topping

  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup butter, softened
  • 1 cup chopped pecans
  • 1 tablespoon butter, melted

Cheesecake Filling

  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 egg
  • 1 teaspoon vanilla

Brown Sugar Sauce

  • 4 tablespoons butter
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Generously grease 9-inch glass pie plate with shortening.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Store pie loosely covered in refrigerator.
  • tip 2
    Sauce may be made ahead and refrigerated until ready to serve. To reheat sauce, microwave in glass 1-cup measuring cup uncovered on High 20 to 30 seconds, and stir until it reaches a smooth drizzling consistency.

Nutrition

760 Calories, 47g Total Fat, 6g Protein, 76g Total Carbohydrate, 51g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
760
Calories from Fat
420
Total Fat
47g
72%
Saturated Fat
23g
113%
Trans Fat
1 1/2g
Cholesterol
120mg
39%
Sodium
430mg
18%
Potassium
180mg
5%
Total Carbohydrate
76g
25%
Dietary Fiber
1g
5%
Sugars
51g
Protein
6g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 8 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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