This Pecan Cheesecake Pie is the ultimate dessert mashup, combining the creamy richness of cheesecake with the nutty sweetness of a classic pecan pie. Perfect for holidays, special occasions, or anytime you’re craving something indulgent, this recipe layers velvety vanilla cheesecake beneath a gooey pecan topping. With its buttery crust and decadent flavors, it’s sure to become a family favorite!
Ingredients
For the Cheesecake Layer:
- 1 pre-made pie crust (store-bought or homemade)
- 8 ounces vanilla cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
For the Pecan Layer:
- 1 cup pecans (roughly chopped)
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted (microwaved or melted on the stovetop)
- 2½ cups granulated sugar
- ⅔ cup dark corn syrup
- 2 large eggs
Optional Topping:
- Condensed milk (for drizzling after baking)
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C) .
- Prepare your pie pan by greasing it lightly with oil or lining it with parchment paper to prevent sticking.
Step 2: Prepare the Pie Crust
- Roll out the pre-made pie crust and carefully place it into the pie pan. Press it gently into the bottom and sides, ensuring there are no air bubbles.
- Crimp the edges decoratively using your fingers or a fork.
- Place the prepared crust in the refrigerator while you work on the other ingredients.
Step 3: Make the Cheesecake Layer
- In a mixing bowl, beat the softened vanilla cream cheese and granulated sugar together using an electric mixer or whisk until smooth and creamy (about 2 minutes ).
- Add 1 egg to the mixture and beat again until fully incorporated.
- Remove the chilled pie crust from the refrigerator and pour the cheesecake mixture evenly over the bottom. Spread it out with a spatula to create a smooth layer.
Step 4: Prepare the Pecan Layer
- In a separate mixing bowl, combine the dark corn syrup , granulated sugar , melted butter , vanilla extract , and 2 eggs . Whisk until the mixture is smooth and well blended.
- Stir in the chopped pecans , ensuring they’re evenly distributed throughout the mixture.
- Carefully pour the pecan mixture over the cheesecake layer, spreading it evenly with a spatula.
Step 5: Bake the Pie
- Cover the pie loosely with aluminum foil to prevent the edges from burning during baking.
- Place the pie in the preheated oven and bake for 50–60 minutes , or until the center is set and the pecan layer is golden brown.
- If the edges start to brown too quickly, tent them with foil halfway through baking.
Step 6: Cool and Garnish
- Once baked, remove the pie from the oven and let it cool completely on a wire rack for about 2 hours .
- For an extra touch of sweetness, drizzle condensed milk over the top of the cooled pie if desired.
Step 7: Chill and Serve
- Refrigerate the pie for at least 4 hours (or overnight) to allow it to set completely.
- Slice into wedges and serve chilled or at room temperature. Enjoy the creamy cheesecake base and the rich, nutty pecan topping in every bite!
Tips for Success
- Homemade Pie Crust: If you prefer, make your own pie crust using flour, butter, salt, and ice water for a flakier texture.
- Toast the Pecans: Toast the chopped pecans in a dry skillet over medium heat for 3–5 minutes before adding them to the pecan layer for enhanced flavor.
- Make Ahead: This pie can be made up to 2 days in advance and stored in the refrigerator. Let it come to room temperature before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days .
Why You’ll Love This Recipe
This Pecan Cheesecake Pie is the perfect marriage of two beloved desserts: the creamy tanginess of cheesecake and the sweet, nutty goodness of pecan pie. The rich pecan layer adds a caramel-like depth, while the cheesecake provides a smooth, velvety contrast. Whether you’re serving it for Thanksgiving, Christmas, or any other occasion, this pie is sure to impress. Dive into this indulgent treat and savor every bite of its irresistible combination of flavors and textures!
