If you’re a lover of creamy cheesecake and crunchy pecans, this Pecan Cheesecake Pie is the perfect dessert for you. The rich cheesecake layer paired with a sweet, nutty pecan topping creates a delightful blend of flavors that will leave you wanting more.
This pie is ideal for any occasion, whether it’s a family gathering, holiday celebration, or simply a sweet indulgence at home. Let’s dive into the recipe and learn how to make this delicious treat!
Why You’ll Love This Recipe
- It’s the best of both worlds—silky cheesecake meets gooey, nutty pecan pie!
- Simple ingredients, yet it tastes like it came from a fancy bakery.
- A showstopping dessert perfect for holidays, special occasions, or just because.
- It keeps well, making it a great make-ahead option.
Pecan Cheesecake Pie Recipe
A delightful fusion of rich cheesecake and classic pecan pie in one irresistible dessert!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Cooling Time: 1-2 hours
- Total Time: ~2 hours
- Servings: 8
- Equipment Needed: 9.5-inch pie plate, mixing bowls, electric mixer, whisk, foil or pie shield
Ingredients
Pie Crust:
- 1 refrigerated pie crust
Cheesecake Layer:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
Pecan Layer:
- ⅔ cup dark corn syrup
- 2 large eggs
- ⅔ cup granulated sugar
- 1 ½ tbsp unsalted butter, melted
- ½ tsp vanilla extract
- 1 cup pecans
Instructions
1. Prepare the Pie Crust
Preheat your oven to 350°F (175°C). Lightly grease a 9.5-inch pie plate. Roll out your refrigerated pie crust and gently press it into the plate. Crimp the edges for decoration and pop it in the fridge while you prepare the filling. (This keeps the crust from shrinking!)
2. Make the Cheesecake Layer
In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add the egg and mix until fully combined. Spread this luscious mixture over the unbaked pie crust.
3. Prepare the Pecan Layer
In another bowl, whisk together the corn syrup, eggs, sugar, melted butter, and vanilla extract. Stir in the pecans, ensuring they’re well coated. Carefully spoon the pecan mixture over the cheesecake layer, spreading it evenly.
4. Bake to Perfection
Cover the edges of the crust with foil or a pie shield to prevent burning. Bake for 50 minutes until the filling is set and the crust is beautifully golden. Let cool for at least 1-2 hours before serving (the filling will firm up as it cools).
Helpful tips:
- Flavor boost: For a little je ne sais quoi, try adding a whisper of lemon zest or a drop of lovely vanilla to your cheesecake batter. It’ll sing!
- Crust perfection: If you want that crust to have a delightful snap, give it a little head start in the oven before you add the filling. We call it “blind baking,” and it’s a marvelous trick!
- Presentation flair: When it’s time to show off your beautiful creation, a sprinkle of toasted pecans or a fresh little sprig of mint will make it look absolutely fantastique! Bon appétit!
Pro Cooking Tip
For an extra-decadent touch, toast the pecans for 5 minutes in a dry pan before adding them to the filling. This enhances their nutty flavor and gives them a delightful crunch!
Variations: Gluten-Free
- Use a gluten-free pie crust (store-bought or homemade).
- Ensure your corn syrup, vanilla extract, and other ingredients are certified gluten-free.
Topping Suggestions & Serving Ideas
- Toppings: A dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of sea salt.
- Serving Ideas: Best served slightly warm with a scoop of vanilla ice cream or alongside a steaming cup of coffee.
How to Store and Reheat
Storing Leftovers: Keep leftovers in an airtight container in the fridge for up to 5 days.
Reheating Instructions: For a fresh-out-of-the-oven taste, warm slices in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes.
Freezing Instructions: Wrap the pie tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Final Thoughts
This Pecan Cheesecake Pie is an absolute delight—creamy, crunchy, and sweet with a hint of caramelized nuttiness. It’s simple to make but delivers a bakery-quality dessert that will wow your guests. Whether for a special occasion or a weekend indulgence, this pie is sure to become a favorite. Now, grab a fork and dig in—Bon appétit!
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Pecan Cheesecake Pie
- Total Time: 3 hours 5 minutes
- Yield: 8 servings 1x
Ingredients
For the Cheesecake Layer:
- 1 refrigerated pie crust
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
For the Pecan Layer:
- ⅔ cup dark corn syrup
- 2 large eggs
- ⅔ cup granulated sugar
- 1 ½ tbsp unsalted butter, melted
- ½ tsp vanilla extract
- 1 cup pecans
Instructions
Preparing the Pie Crust
- Preheat your oven to 350°F (175°C). Lightly spray a 9.5-inch pie plate with nonstick baking spray.
- Press the refrigerated pie crust into the plate, covering the bottom and sides. Crimp the edges for decoration.
- Place the pie crust in the fridge while you prepare the filling.
Creating the Cheesecake Layer
- In a mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the egg and beat until fully combined.
- Spread this mixture evenly over the unbaked pie crust to form the cheesecake layer.
Making the Pecan Layer
- In a separate bowl, whisk together the corn syrup, eggs, sugar, melted butter, and vanilla extract.
- Stir in the pecans, ensuring they’re well coated.
- Carefully spoon the pecan mixture over the cheesecake layer, spreading it evenly.
Baking and Cooling
- Cover the edges of the crust with a pie shield or foil to prevent burning.
- Bake the pie for about 50 minutes, until the filling sets and the crust turns golden brown.
- Once done, remove from the oven and let it cool for 1-2 hours. The pie will settle slightly as it cools.
Now you’re ready to enjoy this scrumptious Pecan Cheesecake Pie!
- Prep Time: 15 minutes
- Cooling Time: 2 hours
- Cook Time: 50 minutes
