Best 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.

BROWNED BUTTER PECAN PIE

Steps:

• In 2-quart saucepan, melt butter over medium heat, stirring frequently. Cook 2 to 5 minutes, stirring often, until butter stops foaming and browned bits form at bottom of pan. Stir in sugar and corn syrup. Cook over low heat 15 to 18 minutes, stirring frequently, until sugar is dissolved. Cool 1 hour. Add vanilla bean paste, salt and eggs; beat with wire whisk until well blended.
• Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Pour filling into crust-lined plate. Arrange pecan halves in concentric circles on top of filling. With fork, gently press pecans into filling to glaze, keeping pecans in circular pattern.
• Bake 50 to 55 minutes or until filling is set and crust is golden brown. Cover crust edge with strips of foil after 40 minutes to prevent excessive browning. Cool completely on cooling rack, 3 to 4 hours, before slicing.