Pecan Cheesecake Pie is the ultimate dessert that combines two favorite treats: creamy cheesecake and classic pecan pie. With a rich and luscious cream cheese layer topped by a gooey, caramel-like pecan filling, this pie is a decadent, irresistible choice for holidays, family gatherings, or whenever you need a show-stopping dessert. The buttery crust, smooth cheesecake, and crunchy pecans come together to create a flavor and texture combination that will leave everyone asking for seconds.
Table of Contents
Ingredients
Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Pecan Layer
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup light brown sugar, packed
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups chopped pecans
Instructions
- Prepare the Oven: Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie pan and set it aside.
- Make the Cheesecake Layer: In a medium bowl, beat together the cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Spread the cream cheese mixture evenly over the bottom of the unbaked pie crust.
- Make the Pecan Layer: In another bowl, whisk together the eggs, corn syrup, brown sugar, vanilla extract, and salt until fully combined. Stir in the chopped pecans.
- Assemble the Pie: Carefully pour the pecan mixture over the cheesecake layer in the pie crust, spreading it evenly.
- Bake: Place the pie on a baking sheet and bake in the preheated oven for 50-55 minutes, or until the center is set and the pie is golden. The center should be slightly jiggly but not liquid.
- Cool: Allow the pie to cool completely on a wire rack before slicing. For the best texture, chill the pie in the refrigerator for at least 2 hours before serving.
- Serve: Slice and serve the pie as-is, or top with a dollop of whipped cream for extra indulgence.
Tips for Perfect Pecan Cheesecake Pie
- Room Temperature Ingredients: Make sure the cream cheese is at room temperature before mixing to ensure a smooth, lump-free cheesecake layer.
- Bake on a Baking Sheet: Baking the pie on a baking sheet helps catch any drips and makes it easier to move the pie in and out of the oven.
- Chill Before Slicing: Chilling the pie for at least 2 hours after it cools allows the layers to fully set, making it easier to slice cleanly.
Recipe Variations
- Chocolate Pecan Cheesecake Pie: Add 1/2 cup of semi-sweet chocolate chips to the cream cheese layer for a chocolate twist.
- Maple Pecan Cheesecake Pie: Substitute the light corn syrup with pure maple syrup for a rich, maple-flavored filling.
- Bourbon Pecan Cheesecake Pie: Add 1 tablespoon of bourbon to the pecan layer for a hint of smoky sweetness that complements the pecans.
FAQs
Q: Can I use a store-bought pie crust?
A: Absolutely! A store-bought pie crust works well for this recipe and saves time. You can also use a homemade crust if you prefer.
Q: How do I store leftovers?
A: Store leftover pecan cheesecake pie in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices wrapped tightly in plastic wrap for up to 2 months.
Q: Can I make this pie ahead of time?
A: Yes! This pie is perfect for making ahead. Prepare it the day before and refrigerate overnight. The flavors will meld together, and the pie will slice even more beautifully.
Pecan Cheesecake Pie is the perfect combination of two beloved desserts—cheesecake and pecan pie. With its creamy, rich cheesecake layer and sweet, nutty pecan topping, it’s a dessert that’s sure to impress. Whether it’s for a special holiday, a family dinner, or just because, this pie will quickly become a favorite. Give this recipe a try, and treat yourself to the best of both worlds in one incredible dessert!