Description
Southern charm meets classic dessert in this irresistible Pecan Cheesecake Pie, blending creamy cheesecake with rich pecan pie filling. Creamy layers and crunchy nuts create a perfect harmony that will delight guests at any gathering.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (150 g) pecan halves
- 1 (9-inch) pie crust, homemade or store-bought
- 8 oz (227 g) cream cheese, softened
Sweeteners and Sugars:
- ⅔ cup (130 g) brown sugar, packed
- ⅓ cup (65 g) granulated sugar
- ⅓ cup (80 ml) light corn syrup
Binding and Flavoring Ingredients:
- ¼ cup (60 g) unsalted butter, melted
- 3 large eggs
- 2 teaspoons vanilla extract
Instructions
- Warm the oven to 350F (175C) and nestle the pie crust into a 9-inch pie pan, creating decorative crimped edges if desired.
- Whip cream cheese with granulated sugar, a single egg, and vanilla extract until silky and uniform, transforming the mixture into a luxurious base layer.
- Spread the creamy cheese mixture evenly across the pie crust’s bottom, creating a smooth foundation for the upcoming pecan layer.
- Craft the rich pecan topping by whisking brown sugar, corn syrup, melted butter, eggs, and vanilla extract into a glossy, harmonious blend.
- Gently fold pecan halves into the syrupy mixture, ensuring each nut is generously coated with the sweet liquid.
- Delicately cascade the pecan topping over the cream cheese layer, distributing it uniformly to create an elegant, textured surface.
- Transfer the pie onto a sturdy baking sheet and slide it into the preheated oven, allowing it to bake for 50-55 minutes until the center sets and the surface achieves a golden-bronze hue.
- Monitor the crust edges – if they darken too rapidly, shield them with aluminum foil midway through baking to prevent excessive browning.
- Remove from oven and allow the pie to cool completely at room temperature, then refrigerate for a minimum of 2 hours to ensure perfect layer separation and optimal serving consistency.
Notes
- Toast pecans briefly before adding to the pie for enhanced nutty flavor and crunch, creating deeper taste complexity.
- Use room temperature cream cheese and eggs to ensure smooth, lump-free cheesecake layer with perfect creamy consistency.
- Prevent soggy bottom by pre-baking pie crust for 10 minutes before adding cheesecake layer, which helps maintain structural integrity and crisp texture.
- Substitute corn syrup with maple syrup or honey for alternative sweetness and subtle flavor variations, catering to different taste preferences.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 410
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg