Pecan Brownie Cheesecake
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 8-10 1x
- Category: Other desserts
- Cuisine: American recipes
Between a chocolate brownie and a cheesecake, you won’t need to choose anymore!
Ingredients
Scale
- For the brownie:
- 1/2 cup semi-salted butter, at room temperature
- 5 oz dark chocolate
- 1 large egg
- 3/4 cup (150g) sugar
- 1 teaspoon vanilla extract
- 1 1/4 cup (150g) flour
- 1/2 teaspoon baking powder
- 2/3 cup (100g) pecan nuts
- For the filling:
- 250g (9 oz) cream cheese, at room temperature
- 1 teaspoon vanilla sugar
- 1 large egg
- 1/3 cup (70g) sugar
- 1/2 cup (120 ml) whipping cream
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour a square cake pan or cover with baking paper.
- For the brownie : chop the chocolate and dice the butter, then warm them together in a medium saucepan on medium heat, stirring constantly. Whisk the eggs with sugar until you get a smooth texture. Stir in the chocolate mixture with the vanilla extract, then add the flour and baking powder and pecans*. Pour the batter into the square cake pan and bake for 10 minutes.
- For the filling: whisk in together the cream cheese, vanilla sugar, egg and sugar and whipping cream.
- Pour the filling over the brownie and bake for 15 minutes. Allow the cheesecake to cool in the oven with the door ajar.
- Place the cheesecake in the fridge for at least 3 hours. When ready to serve, sprinkle some cocoa powder on top then cut the cheesecake into squares. Place one pecan on top of each cheesecake square to decorate.
Notes
* Reserve some pecans for later.
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https://www.delscookingtwist.com/pecan-brownie-cheesecake/