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!
Kitchen Equipment
To prepare this irresistible Pecan Cheesecake Pie, you’ll need:
- 9.5-inch pie plate
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Pie shield or aluminum foil
- Plastic wrap or airtight container for storage
Storage and Leftovers
Once the pie has cooled, you can enjoy it right away. If you have any leftovers (which is rare!), follow these steps to store them:
- Cover the pie with plastic wrap or place it in an airtight container.
- Refrigerate to maintain freshness.
- The pie can be stored in the fridge for up to 3-4 days.
Pecan Cheesecake Pie
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!
