Ingredients:

  lower layer:
1 package (18 ounces) brownie mix
1 egg
cup melted unsalted butter
water (if needed)
Pecan Pie Filling:
3 eggs
1/3 cup light brown sugar
1/4 cup sugar
1 cup light corn syrup
½ cup salted butter – melted
2 teaspoons of vanilla extract
2 cups coarsely chopped cashews
Upper class:
8 oz.  cream cheese
3 eggs
1 teaspoon vanilla
1/2 cup unsalted butter, melted and slightly cooled
3 1/3 cups powdered sugar

instructions:
Preheat oven to 325 F and grease a 9 x 13 baking dish with non-stick cooking spray.
To prepare the bottom layer, stir in the brownie mixture, ¼ cup melted butter and 1 egg.  The mixture should be thick.  If they don’t come together, add 1 tablespoon of water at the time, until everything is well mixed, but to keep it thick.  Pat the mixture on the bottom of the pan to make an even layer.
To make the pecan pie filling, mix 3 eggs, sugar, brown sugar, vanilla, melted butter, and corn syrup until well combined.  Fold in pecans and spread over the bottom layer.
To make the garnish on low speed, mix together the cream cheese, melted butter, eggs, and vanilla.  Gradually add powdered sugar.  Pour the mixture over the pecan filling.
Bake at 325 F for 55-75 minutes.  It should be slightly in the center when finished baking, but the cheesecake portion should be firm to the touch.  If it starts to brown a lot, tent top with aluminum foil.  Cool on a wire rack before serving.

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