September 30, 2022

Pecan Cheesecake Pie

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It’s Cheesecake wrapped in a Pecan Pie. Oh yeah, and it’s yummy. And if you are a fan of magic, you are gonna love how this pie is made. You put the cream cheese mixture on the bottom and the pecan filling plus pecans on the top. When it comes out of the oven the pecan filling will be on the bottom, the cream cheese in the middle, and the Pecans well they stay on top. Ta Da! Then that’s not all folks. Watch this pie disappear before your very eyes.

This Pecan Cheesecake Pie is a heavenly dessert that marries the lusciousness of cheesecake with the nutty goodness of pecans. The pie features a deliciously buttery crust made of crushed graham crackers or shortbread cookies that serve as the foundation for a thick, velvety layer of cheesecake filling. The topping is a sumptuous mixture of toasted pecans coated in a sugary syrup that adds both texture and flavor. The combination of rich cream cheese, crunchy nuts, and sweet glaze make Pecan Cheesecake Pie an irresistible treat for anyone with a sweet tooth. This dessert is a favorite during the holiday season but can be enjoyed any time of the year.

Print Recipe

Course Pie

Cuisine American

Ingredients

1 11" Pre-Baked Pie Crust

Pie Filling Ingredients :

1 1/4 Cup Light Corn Syrup
6 Tbls Light Brown Sugar
3 Tbls Flour
Pinch of Salt
4 Eggs Beaten Lightly
1 1/2 tsp Vanilla
2 Tbls Butter
1 1/2 Cups Pecan Pieces

Cream Cheese Filling Ingredients:

12 Oz Cream Cheese Room Temperature
1 Egg + 1 Egg Yolk
3/4 Cup Sugar
1 1/2 tsp Vanilla
1/4 tsp Salt

Instructions

Pie Filling

Whisk the first 3 ingredients until blended well in a small sauce pot.
Heat 1-2 minutes over medium heat but DO NOT BRING TO A BOIL. When you see a few bubbles form on the edge turn heat off.
Add butter, vanilla and a pinch of salt; mix well. Allow to cool for 10 minutes then drizzle into the beaten eggs while whisking continuously.
Set aside to cool more.

Cream Cheese Filling:

Beat the above ingredients until well blended.
Pour the Cream Cheese filling into the cooled baked pie crust and spread evenly.
Sprinkle pecans over over cream cheese mixture.
Pour the cooled Pie Filling mixture over the pecans.
Cover the pie crust edge with a silicone pie ring or aluminum foil to prevent over browning.
Bake at 350F for 1 hour and 10 minutes.
Check the pie at 50 minutes and cover lightly with foil to prevent pecans from turning dark if needed.
Cool pie on a wire rack until completely cooled. Refrigerate over night. Don’t rush perfection.