Are you looking for a dessert that is indulgent and perfect for special occasions? This pecan cheesecake pie recipe combines the creamy richness of cheesecake with the nutty sweetness of pecan pie, creating a show-stopping treat. It’s ideal for holidays, celebrations, or even a quiet weekend indulgence. Every bite offers a delightful combination of textures and flavors that is guaranteed to impress.
For variety, you can pair this pie with pineapple dream dessert or the timeless coconut pie recipe. Both options complement the rich, nutty flavors while adding a unique twist to your dessert table.
Why This Pecan Cheesecake Pie Recipe Is Special
This dessert stands out for several reasons:
- Layered perfection: A flaky crust, tangy cheesecake filling, and caramelized pecan topping create a delightful harmony of textures.
- Balanced flavors: The tanginess of cream cheese contrasts beautifully with the sweet, nutty topping.
- Versatility: Perfect for Thanksgiving, family gatherings, or simply as a weekend treat.
Ingredients
For the Crust
- 1 pre-made or homemade pie crust.
For the Cheesecake Filling
- 8 oz cream cheese, softened.
- 1/2 cup granulated sugar.
- 1 large egg.
- 1 tsp vanilla extract.
For the Pecan Topping
- 1 cup chopped pecans.
- 1/2 cup light corn syrup.
- 1/4 cup brown sugar.
- 2 large eggs.
- 1/4 cup unsalted butter, melted.
- 1 tsp vanilla extract.
How to Make Pecan Cheesecake Pie
1. Prepare the Crust
To begin, roll out the pie crust and press it gently into a 9-inch pie pan. Trim and crimp the edges for a decorative touch. Afterward, chill the crust in the refrigerator to ensure it stays firm while preparing the filling.
2. Make the Cheesecake Filling
First, beat the cream cheese, sugar, and vanilla in a mixing bowl until smooth and creamy. Gradually add the egg and continue mixing until the ingredients are well combined. Once ready, spread the filling evenly over the chilled crust.
3. Prepare the Pecan Topping
In a separate bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, and vanilla. After mixing thoroughly, fold in the chopped pecans. Carefully pour the topping over the cheesecake layer, making sure it is evenly distributed.
4. Bake the Pie
Preheat the oven to 350°F (175°C) before placing the pie on the center rack. Bake it for 50–60 minutes, ensuring the pecan topping is set and the crust is golden brown. Once baked, allow the pie to cool completely at room temperature before refrigerating for at least four hours.
Tips for Success
- Avoid cracks in the cheesecake layer: Use room-temperature ingredients, and mix them gently to maintain a smooth texture.
- Enhance the flavor: Adding a splash of bourbon or maple syrup to the pecan topping provides a Southern twist.
- Keep the crust flaky: Chill the dough beforehand and cover the edges with foil if they brown too quickly.
FAQs
How should I store this pie?
To keep the pie fresh, store it in an airtight container in the refrigerator. It will stay good for up to four days.
Can I freeze it?
Yes, freezing is an option! Wrap the pie tightly in plastic wrap and aluminum foil, then freeze it for up to three months. Thaw it overnight in the refrigerator before serving.
What are substitutes for pecans?
If you don’t have pecans, walnuts, almonds, or hazelnuts make excellent alternatives.
Related Recipes
If you enjoyed this pecan cheesecake pie recipe, consider trying:
- Carrot Cake for a moist, spiced treat.
- German Chocolate Cake with its rich coconut-pecan filling.
- No-Bake Strawberry Shortcake for a quick and easy dessert option.
Conclusion
This pecan cheesecake pie recipe is a delicious combination of creamy cheesecake, flaky crust, and crunchy pecan topping. Whether you’re preparing it for a festive gathering or a cozy evening at home, it’s guaranteed to please. With its rich flavors and delightful textures, this pie is sure to become a favorite in your recipe collection.
For more inspiration, visit the Kynall recipe archive. Don’t wait—bake this dessert today and enjoy a slice of perfection!
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Pecan Cheesecake Pie Recipe: The Ultimate Dessert Delight
Description
Discover the perfect pecan cheesecake pie recipe! A creamy cheesecake layer meets a nutty, caramelized pecan topping in this irresistible dessert.
Ingredients
For the crust:
- 1 sleeve graham crackers, finely crushed
- 5 tbsp melted butter
- ¼ cup brown sugar, packed
- Pinch of salt
For the cheesecake:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup brown sugar, packed
- 3 large eggs
- ¼ cup sour cream
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
For the topping:
- 4 tbsp butter
- ½ cup brown sugar, packed
- ½ tsp cinnamon
- ¼ cup heavy cream
- 1 ¾ cups whole or chopped pecans
- Pinch of salt
Instructions
- Prepare the crust:
- Preheat oven to 325°F (165°C).
- Spray a 9-inch springform pan with cooking spray.
- Combine graham crackers, butter, brown sugar, and salt in a mixing bowl. Mix well.
- Press the mixture evenly into the bottom of the prepared pan.
- Prepare the cheesecake filling:
- In a bowl, beat cream cheese and brown sugar with a hand mixer until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, flour, vanilla extract, and salt until well combined.
- Pour the filling over the prepared crust.
- Bake the cheesecake:
- Wrap the bottom of the springform pan with aluminum foil.
- Place the pan on a baking sheet and bake for 1 hour.
- After baking, turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Transfer the cheesecake to the refrigerator and chill for at least 5 hours.
- Prepare the topping:
- In a skillet over low heat, melt butter and brown sugar, stirring until it starts to bubble.
- Add cinnamon, heavy cream, pecans, and a pinch of salt. Stir well.
- Remove from heat and let cool for 20 minutes.
- Assemble and serve:
- Pour the cooled topping over the chilled cheesecake.
- Slice and enjoy!