Introduction
Pecan Cheesecake Pie is a decadent dessert that beautifully blends two classics—creamy cheesecake and rich pecan pie. With a buttery crust, smooth cheesecake filling, and a gooey pecan topping, this dessert is indulgent, festive, and perfect for special occasions or holiday gatherings. It’s a showstopper on the dessert table that combines the best of creamy and crunchy textures.
Ingredients
For the Crust
1 unbaked 9-inch pie crust (homemade or store-bought)
For the Cheesecake Layer
8 oz cream cheese, softened
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
For the Pecan Pie Layer
1 cup light corn syrup
½ cup packed brown sugar
3 large eggs
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1 ½ cups pecan halves
Instructions
Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and set aside.
In a medium bowl, beat cream cheese, granulated sugar, egg, and vanilla until smooth. Spread evenly into the bottom of the pie crust.
In another bowl, whisk corn syrup, brown sugar, eggs, melted butter, and vanilla until well combined. Stir in pecan halves.
Carefully spoon pecan mixture over the cheesecake layer, spreading evenly.
Bake for 50–60 minutes, or until the center is set and the top is golden brown. (If edges brown too quickly, cover loosely with foil.)
Let cool completely before serving. Chill for at least 2 hours for best results.
Description
This Pecan Cheesecake Pie is rich, sweet, and creamy with a nutty crunch. The cheesecake layer balances the sweetness of the pecan topping, creating a luxurious bite every time. It’s indulgent without being overwhelming and feels like a Southern classic with a cheesecake twist.
Tips
Use room-temperature cream cheese for a smooth filling.
Don’t overmix the pecan mixture; gentle stirring keeps the pecans intact.
Let the pie cool fully before slicing to prevent a runny filling.
Chill before serving for neater slices and a firmer texture.
Variations
Chocolate twist: Add ½ cup melted chocolate to the cheesecake layer.
Maple flavor: Swap corn syrup with pure maple syrup for a deeper taste.
Bourbon pecan: Stir 1–2 tbsp bourbon into the pecan mixture.
Nut mix: Replace some pecans with walnuts or almonds.
Mini pies: Make in a muffin tin for individual servings.
Correction
A common mistake is underbaking, which leaves the center too runny. Always check that the pie is set in the middle before removing from the oven. Another issue is overbaking, which can crack the cheesecake layer—avoid this by keeping an eye during the last 10 minutes.
Enjoy
Serve Pecan Cheesecake Pie slightly chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. Each slice is a perfect balance of sweet, creamy, and crunchy—guaranteed to impress your family and guests!