Brown Sugar-Pecan Cheesecake Pie
Ingredients
Crust and Topping
- 1pouch (17.5 oz) Betty Crocker™ sugar cookie mix
- 1/2cup butter, softened
- 1cup chopped pecans
- 1tablespoon butter, melted
Cheesecake Filling
- 1package (8 oz) cream cheese, softened
- 1/4cup granulated sugar
- 1tablespoon Gold Medal™ all-purpose flour
- 1egg
- 1teaspoon vanilla
Brown Sugar Sauce
- 4tablespoons butter
- 1/2cup packed brown sugar
- 1/2cup heavy whipping cream
- 1teaspoon vanilla
- 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.
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