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Pecan Cheesecake Pie






Pecan Cheesecake Pie Recipe


Pecan Cheesecake Pie

Introduction

Pecan Cheesecake Pie is the ultimate dessert fusion — a creamy, velvety cheesecake nestled beneath a sweet, gooey pecan pie topping.
It brings together two beloved classics into one irresistible treat. With a buttery crust, smooth cream cheese filling, and crunchy caramelized pecans on top,
this dessert is perfect for holidays, gatherings, or whenever you crave something decadently Southern.

Ingredients

For the crust:

  • 1 (9-inch) unbaked pie crust
  • 1 tablespoon melted butter (optional, for brushing)

For the cheesecake layer:

  • 8 oz (225 g) cream cheese, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the pecan layer:

  • 1 cup light corn syrup
  • ½ cup brown sugar, packed
  • 3 large eggs
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 ¼ cups chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). Place your pie crust in a 9-inch pie dish and crimp the edges.
  2. In a mixing bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Spread evenly over the unbaked crust.
  3. In another bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla. Stir in chopped pecans.
  4. Gently pour the pecan mixture over the cheesecake layer, spreading evenly.
  5. Bake for 50–60 minutes, or until the center is set and the top is golden brown. Cover crust edges with foil if needed.
  6. Let cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.

Description

This Pecan Cheesecake Pie is rich, smooth, and perfectly balanced between creamy and crunchy textures.
The sweet nutty pecan topping creates a delightful contrast to the silky cheesecake layer beneath it.
Each bite offers the buttery flavor of pecan pie with the luxurious creaminess of cheesecake — a true crowd-pleaser that melts in your mouth.

Tips

  • Toast the pecans in a dry skillet for 5 minutes for a richer flavor.
  • Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
  • Allow the pie to cool completely before slicing for clean cuts.
  • Serve with whipped cream or vanilla ice cream for extra indulgence.
  • Store leftovers covered in the refrigerator for up to 5 days.

Correction

If your pie comes out runny or doesn’t set properly:

  • Check that you baked it long enough — the center should jiggle slightly but not be liquid.
  • Use room-temperature ingredients for even mixing.
  • Let it chill for at least 3 hours before slicing — overnight is best.

Cut yourself a generous slice of this luscious Pecan Cheesecake Pie and enjoy the creamy, crunchy perfection with every bite!


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