If you adore the rich, velvety texture of cheesecake combined with the buttery crunch of pecans and the deep caramel sweetness of a classic pecan pie, then this Pecan Cheesecake Pie Recipe is about to become your new obsession. The luscious cream cheese layer paired perfectly with that sticky, nut-studded topping creates a dessert that feels both indulgent and comforting, perfect for any occasion where you want to impress family and friends with a slice of pure deliciousness.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays a starring role in delivering the iconic flavor and texture that make this pie irresistible. From creamy cream cheese to crunchy pecans, every element is essential to build the perfect balance between smooth, sweet, and nutty.
- 9-inch pie crust: Provides a sturdy, buttery base that holds all the creamy and crunchy goodness together.
- 16 oz softened cream cheese: Creates the rich, smooth cheesecake layer that’s crucial for that melt-in-your-mouth feel.
- 1/2 cup granulated sugar: Sweetens the cheesecake filling just enough without overpowering it.
- 3 large eggs: Help bind the cheesecake and pecan layers for the perfect set texture.
- 1 teaspoon vanilla extract: Adds warmth and depth to the cheesecake filling.
- 1 cup light corn syrup: Sweetens the pecan topping while giving it that glossy, caramel-like texture.
- 3/4 cup packed brown sugar: Brings rich, molasses undertones to the pecan layer.
- 1/4 cup unsalted butter, melted: Adds a luxurious, buttery richness to the pecan topping.
- 1 1/2 cups pecan halves: The star of the show, offering satisfying crunch and nutty flavor in every bite.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors perfectly.
How to Make Pecan Cheesecake Pie Recipe
Step 1: Prepare Your Oven and Pie Crust
Start by preheating your oven to 350°F. Press the 9-inch pie crust firmly into a pie dish, making sure there are no air bubbles or cracks. This crust is the foundation for your masterpiece, so it’s important it fits nicely and is ready to hold that luscious cheesecake and pecan filling.
Step 2: Mix the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it reaches a smooth, creamy consistency. Then, gradually add in the granulated sugar and continue mixing until it’s fully combined and silky. Next, beat in one large egg along with the vanilla extract until just blended. This gentle approach ensures the cheesecake remains light and creamy when baked.
Step 3: Spread the Cheesecake Layer
Evenly spread the cheesecake mixture into your prepared pie crust, smoothing the top with a spatula. This layer will be the rich, creamy contrast to the crunchy pecans layered on top, so take your time to make it even for the best bite every time.
Step 4: Prepare the Pecan Topping
In a separate bowl, whisk together the remaining two eggs, light corn syrup, brown sugar, melted butter, and salt until everything is perfectly smooth and glossy. Then gently fold in the pecan halves, making sure every nut is coated in that sticky, sweet mixture that will caramelize beautifully in the oven.
Step 5: Assemble and Bake
Carefully pour the pecan topping over the cheesecake layer in the pie crust, spreading it out evenly to cover every inch. Bake for 50 to 60 minutes, watching for the edges to set while the center still slightly jiggles – this slight wobble ensures the cheesecake sets without drying out.
Step 6: Cool and Chill
Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours before slicing. This chilling time is crucial as it lets the layers firm up perfectly, making the pie easier to cut and enhancing the flavors.
How to Serve Pecan Cheesecake Pie Recipe
Garnishes
A simple dollop of freshly whipped cream on top can add a light, fluffy contrast to the rich pie. For a bit of sparkle and texture, sprinkle a few toasted pecan halves or a dusting of cinnamon to elevate each slice’s presentation and flavor.
Side Dishes
This pie pairs beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce to amp up the decadence. For something lighter, fresh berries provide a bright, tart contrast that keeps each bite interesting and balanced.
Creative Ways to Present
Try serving the pie in mini tart pans for individual portions at parties or drizzle some melted chocolate over the top for a dramatic twist. You could even layer pecan pieces inside clear glasses with whipped cream to create a deconstructed take on the Pecan Cheesecake Pie Recipe.
Make Ahead and Storage
Storing Leftovers
After slicing, store your pie in an airtight container in the refrigerator. It stays fresh and delicious for up to 4 days, making it perfect for a treat that keeps on giving.
Freezing
If you want to save some for later, wrap the pie tightly with plastic wrap and then aluminum foil before freezing. It can last up to 1 month in the freezer. Thaw overnight in the fridge for the best texture when ready to enjoy.
Reheating
For a cozy, just-baked feel, warm slices gently in a microwave for 15-20 seconds or in a low oven wrapped with foil to prevent drying out. This little step revives the pie’s gooey, melty goodness.
FAQs
Can I use a homemade pie crust instead of store-bought?
Absolutely! A homemade crust gives you full control over the flavors and texture. Just make sure it is pre-baked or sturdy enough to hold the cheesecake and pecan layers without becoming soggy.
What if I don’t have light corn syrup?
Light corn syrup helps with the glossy finish and sweetness, but you can substitute it with honey or maple syrup. Keep in mind that this may alter the flavor slightly but will still produce a delicious topping.
Can this pie be made gluten-free?
Yes! Just swap the regular pie crust with a gluten-free version. The rest of the ingredients are naturally gluten-free, so your pie will still be just as delightful.
How do I prevent the pecan topping from sinking into the cheesecake layer?
Whisking the pecan topping ingredients well and pouring the mixture evenly in one go helps it sit on top rather than sinking. Also, spreading the cheesecake layer evenly gives it a stable base.
Can the pie be made ahead for a party?
Definitely! This Pecan Cheesecake Pie Recipe benefits from resting in the fridge for several hours or overnight, making it a fantastic make-ahead dessert for gatherings.
Final Thoughts
This Pecan Cheesecake Pie Recipe is truly a showstopper that brings together the best of two classic desserts in one unbelievably tasty creation. Whether it’s a holiday feast or a special weekend treat, this pie invites you to savor every rich, nutty, creamy bite. Give it a try—you’re going to love sharing this treasured dessert with everyone you care about!
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Pecan Cheesecake Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Pecan Cheesecake Pie is a decadent dessert combining a creamy cheesecake layer with a sweet, nutty pecan topping baked in a buttery pie crust. This rich pie offers a perfect balance of smooth cream cheese filling and crunchy caramelized pecans, ideal for special occasions or holiday gatherings.
Ingredients
Pie Crust
- 1 9-inch pie crust
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Pecan Topping
- 2 large eggs
- 1 cup light corn syrup
- 3/4 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1 1/2 cups pecan halves
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). Place the 9-inch pie crust into a pie dish, ensuring it fits snugly and is ready for filling.
- Make the Cheesecake Layer: In a large bowl, beat 16 ounces of softened cream cheese until smooth and creamy using an electric mixer or whisk.
- Add Sugar: Add 1/2 cup granulated sugar to the cream cheese and continue mixing until the mixture becomes creamy and well combined.
- Incorporate Egg and Vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until just combined, taking care not to overmix.
- Fill Pie Crust with Cheesecake Layer: Spread the cheesecake mixture evenly into the prepared pie crust, smoothing the surface with a spatula.
- Prepare Pecan Topping Mixture: In another bowl, whisk together 2 large eggs, 1 cup light corn syrup, 3/4 cup packed brown sugar, 1/4 cup melted unsalted butter, and 1/4 teaspoon salt until smooth.
- Add Pecans: Stir in 1 1/2 cups pecan halves to the mixture, coating them fully with the sugary blend.
- Layer Pecan Mixture: Carefully pour the pecan mixture over the cheesecake layer in the pie crust, spreading it evenly.
- Bake the Pie: Bake in the preheated oven for 50 to 60 minutes until the edges of the pie are set and the center slightly jiggles when shaken gently.
- Cool and Chill: Remove the pie from the oven and cool completely at room temperature. Then refrigerate it for at least 4 hours before slicing to allow the filling to set properly.
Notes
- Make sure the cream cheese is fully softened to ensure a smooth cheesecake layer.
- Avoid overbaking; the center should still jiggle slightly when done.
- Refrigeration time is essential for the pie to set and slice cleanly.
- You can substitute pecan halves with chopped pecans if preferred.
- Use a glass or metal pie dish for best baking results.
