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Pumpkin Cheesecake Brownies with Pecan Praline Topping

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



  1. Prepare 9X11 panMix together the ingredients and spread half of the mixture in a prepared 9X11 pan. 



  • 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













  • 1 ½ sticks unsalted butter

  • ¾  cup dark brown sugar

  • ½  cup heavy cream

  • ¼  teaspoon salt

  • 2 cups pecans (8 ounces)



  1. 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.

  2. 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.

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