Chocolate brownies layered with pumpkin cheesecake topped with pecan praline sauce...OH MY!!!
1 box Hersey's Brownie Mix
use butter instead of oil
coffee instead of water
1 T vanilla
eggs as called for
Prepare 9X11 panMix together the ingredients and spread half of the mixture in a prepared 9X11 pan.
PUMPKIN CHEESECAKE LAYER
3 (8-ounce) packages cream cheese, room temperature
1 1/3 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 (15-ounce) can pure pumpkin
1 1/2 teaspoons pumpkin pie spice
PECAN PRALINE SAUCE
1 ½ sticks unsalted butter
¾ cup dark brown sugar
½ cup heavy cream
¼ teaspoon salt
2 cups pecans (8 ounces)
Preheat the oven to 350°. In a large saucepan, combine the butter and brown sugar and cook over moderate heat, stirring, until smooth. Stir in the heavy cream and salt and bring to a boil. Simmer just until slightly thickened, about 3 minutes. Let the caramel cool.
Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, until they are lightly browned and fragrant. Transfer the pecans to a work surface and let them cool. Coarsely chop the nuts, stir them into the cooled caramel and serve.
MAKE AHEAD The topping can be refrigerated for up to 1 week. Rewarm slightly before serving.
Fall Gifting ("I Care" package): D.I.Y Caramel Apple