Ingredients
For the Crust:
- 1 pre-made pie crust (or homemade)
For the Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
For the Pecan Topping:
- 1 cup pecans
- 1/2 cup brown sugar
- 1/3 cup corn syrup (or maple syrup)
- 2 eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Preparation
Step 1:
Preheat oven to 350°F (175°C).
Step 2:
Place the pie crust into a pie dish and set aside.
Step 3:
In a bowl, beat cream cheese and sugar until smooth.
Step 4:
Add egg and vanilla extract, mixing until creamy.
Step 5:
Spread the cheesecake layer evenly over the crust.
Step 6:
In another bowl, mix brown sugar, corn syrup, eggs, melted butter, vanilla, and salt.
Step 7:
Stir in pecans until fully coated.
Step 8:
Pour the pecan mixture over the cheesecake layer.
Step 9:
Bake for 45–50 minutes until set and golden on top.
Step 10:
Let cool completely before slicing to allow layers to set.
Variation
- Chocolate Pecan: Add chocolate chips to the filling
- Maple Flavor: Use maple syrup instead of corn syrup
- Bourbon-Free Flavor: Add bourbon extract for depth (no alcohol)
- Mini Pies: Make individual servings
- Gluten-Free: Use gluten-free crust
COOKING Note
Bake until the center is just set—it will firm up as it cools. Overbaking can make the cheesecake layer dry.
Serving Suggestions
- Serve at room temperature or slightly chilled
- Top with whipped cream
- Drizzle with caramel sauce
- Perfect for holiday dessert tables
Tips
- Use room temperature cream cheese for smooth texture
- Toast pecans for deeper flavor
- Let pie cool fully before cutting
- Use a sharp knife for clean slices
- Store in refrigerator
Prep Time:
15 minutes
Cooking Time:
50 minutes
Total Time:
1 hour 5 minutes
Nutritional Information (per slice approx.)
- Calories: 480
- Protein: 6g
- Sodium: 220mg
FAQs
1. Can I make this ahead of time?
Yes, it’s great made a day in advance.
2. Can I freeze it?
Yes, wrap tightly and freeze up to 2 months.
3. Why is my pie runny?
It may need more baking or cooling time.
4. Can I use store-bought crust?
Yes, it works perfectly.
5. How long does it last?
Up to 4 days in the fridge.
Conclusion
This Pecan Cheesecake Pie is a rich, creamy, and crunchy dessert that combines the best of both worlds. With its smooth cheesecake base and sweet pecan topping, it’s the perfect treat for holidays or anytime you want something truly special. One slice is never enough!