Chocolate Pecan Pie Brownie Cheesecake is the ultimate dessert! Perfect for serving at Thanksgiving or Christmas. It’s really easy to make and so impressive!
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I used to be that person who hated nuts in my desserts. I thought pecan pie was gross. Holy moly – if only I could have tried this pie back then! Obviously, pecan pie + chocolate + brownies + cheesecake = a pie so incredibly delicious, it needs a place on your holiday table!!!
I have a recipe for Chocolate Pecan Pie Bars in my new cookbook and they instantly became a family favorite and a new thanksgiving tradition. As I was thinking of what recipes to create and share with you this holiday season, I realized how few pies I have shared here! Such a shame!
So I took the idea for those scrumptious bars and turned them into a pie you won’t be able to stop thinking about.
You guys, this is pie GOLD.
The brownie is fudgy and chewy. The cheesecake is smooth and creamy. The chocolate pecan pie is crunchy, sweet (but not too sweet), and just plain heavenly! Please try this pie 🙂
Chocolate Pecan Pie Brownie Cheesecake
Print recipe
| Serves | 16 |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Total time | 55 minutes |
Ingredients
Brownies
- 1/2 cup unsalted butter
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon salt
- 3/4 cups all purpose flour
Cheesecake
- 16oz cream cheese
- 1/3 cup granulated sugar
- 1 eggs
- 1 teaspoon vanilla
Pecan Pie
- 1 1/2 cup pecan halves
- 1 cup semi sweet chocolate chips
- 3/4 cups sweetened condensed milk
- 3 tablespoons cocoa powder
- 1/4 cup mini chocolate chips
Directions
| Brownies | |
| Step 1 | |
| Preheat oven to 350 In a glass bowl melt the butter. Stir in cocoa powder and sugar. Add salt and eggs and mix until combined. Stir in flour just until incorporated. Spread batter into a greased 10" *deep dish* pie plate or spring form pan. Set aside. | |
| Cheesecake | |
| Step 2 | |
| In a mixing bowl beat cream cheese and sugar until smooth and light. Mix in egg and vanilla just until incorporated. Pour over brownie layer and smooth into an even layer. Bake 12 minutes. | |
| Pecan Pie | |
| Step 3 | |
| In a bowl stir together condensed milk and cocoa powder, set aside. When the brownie cheesecake is done baking, sprinkle evenly with pecans and chocolate chips. Pour chocolate condensed milk over the top as evenly as possible Bake 25-30 minutes or until mostly set but slightly wiggly. Immediately sprinkle with mini chocolate chips and let cool. Chill at least 4 hours before serving. | |
DebC says
Is it possible to make this in a 9 inch springform?
Thanks!
Stephanie Brubaker says
Yes!
Sierra says
Just wondering if the 4 hour refrigeration is to set the pie or should it be refigeratered up until it is time to be served? Can’t wait to make this for our holiday lunch at work!
Stephanie Brubaker says
The chill time is to set the cheesecake layer of the pie, and because of that layer it does need to stay refrigerated. Hope everyone enjoys it! I’m making this again for thanksgiving 🙂
Sierra says
Made this pie for our holiday work lunch. Everyone loved it! It was the only dessert that was completely gone. So decadent yet so easy to make. Thank you for this recipe, definitely one that I will make again.
Laura @ Laura's Culinary Adventures says
What a decadent pie!
Nutmeg Nanny says
What a fabulous looking dessert! I love brownies, pecan pie and cheesecake! Pass me a slice…or two 🙂
Nikki @ Nik Snacks says
This pie looks devine! I’m allergic to nuts, but sans nuts, this could make an appearance at my next party.
Kim Beaulieu says
Oh my gosh, I love fudgy brownies so very much. So this dessert is perfect for me. All my favourite things in one yummy dessert. Chocolate=check, pecans=check, pie=check, brownies=check, and cheesecake=check. All that adds up to me needing bigger pants. And I’m TOTALLY okay with that.
Maris (In Good Taste) says
Wow! Something for everyone in here. What a fun holiday dessert!
Rose | The Clean Dish says
Oh man I want some *now*!! This pie looks absolutely amazing! I love all the different layers and it sounds like you basically covered all the necessary flavors and textures to make this a hit! LOVE!!
Ginny McMeans says
You did it again and have blown my mind! What a great combination!
Erin @ Texanerin Baking says
Same here! I definitely need to post more pie recipes. I think I have one or two. That’s it! And this cheesecake looks SO good. Love all those layers!
Connie | URBAN BAKES says
This 3-in-1 dessert looks amazing! Pure genius and I cannot wait to try this myself!
Lauren @ Healthy Delicious says
My two favorite holiday desserts in one bite? Sign me up!!
Becky Hardin | The Cookie Rookie says
What a perfect recipe! Beautiful perfection.
Sara @ Bitz & Giggles says
I’m trying to be “kinda” good before the holidays hit. Photos of cheesecake as delicious as this sure aren’t helping. Yum!!
tanya says
I used to be anti nuts too, but recently I’ve decided nuts are a must! This cheesecake desserts sounds and looks amazing!
Kimberly @ The Daring Gourmet says
Oh my gosh, my resolve to shed a few pounds just flew out the window! I WANT!! 🙂
Maryanne @ the little epicurean says
Wow! This dessert rolls all my favorites into one. I also used to hate nuts, but now I look forward to that nutty crunch!
Amanda -The Kitcheneer says
I would love to see what the inside of your brain looks like. It must be like candy land cause you come up with the most amazing looking deserts EVER! I am drooling over this cheesecake! NOM
The Food Hunter says
Love everything about this cheesecake.
heather @french press says
a brownie and pecan pie…sign me up!! I think I could even gets the kids to eat the nuts in this one
Shashi at RunninSrilankan says
This is like the best of three worlds! Wow – what a fantastic slice – there’d be no leftovers of this one!
Arman @ thebigmansworld says
I totally hated nuts in desserts too! Ahh how times have changed- This looks SO good and a hybrid of two of my favorite things- Yum!
Laura says
I would like to know if this can be made into a sq. pan for cheesecake bars and how much would I need for and 9″by 13″ pan
Stephanie Brubaker says
I would just double the recipe. It will need a bit longer to cook though, so keep an eye on it. Enjoy!