Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pecan Cheesecake Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 29 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. Add Sugar: Add 1/2 cup granulated sugar to the cream cheese and continue mixing until the mixture becomes creamy and well combined.
  4. Incorporate Egg and Vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until just combined, taking care not to overmix.
  5. Fill Pie Crust with Cheesecake Layer: Spread the cheesecake mixture evenly into the prepared pie crust, smoothing the surface with a spatula.
  6. 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.
  7. Add Pecans: Stir in 1 1/2 cups pecan halves to the mixture, coating them fully with the sugary blend.
  8. Layer Pecan Mixture: Carefully pour the pecan mixture over the cheesecake layer in the pie crust, spreading it evenly.
  9. 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.
  10. 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.

Find it online: https://slsrecipes.com/pecan-cheesecake-pie-recipe/