Pumpkin Cheesecake Brownies with Pecan Praline Topping

Chocolate brownies layered with pumpkin cheesecake topped with pecan praline sauce...OH MY!!!

BROWNIE LAYER

• 1 box Hersey's Brownie Mix

• use butter instead of oil

• coffee instead of water

• 1 T vanilla

• eggs as called for

Directions

1. 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

Ingredients

• 1 ½ sticks unsalted butter

• ¾ cup dark brown sugar

• ½ cup heavy cream

• ¼ teaspoon salt

• 2 cups pecans (8 ounces)

Directions

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.