Description
This Pecan Cheesecake Pie is a decadent dessert mash-up of two beloved classics: rich, creamy cheesecake and gooey pecan pie. It’s layered in a buttery graham cracker crust and topped with a caramelized pecan topping for the perfect blend of sweet, tangy, and nutty. Ideal for holidays or special occasions.
Ingredients
1 pre-made or homemade graham cracker crust
16 oz cream cheese softened
1⁄2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 cup chopped pecans toasted
1⁄2 cup light brown sugar
1⁄2 cup corn syrup
2 tbsp unsalted butter
1 tsp vanilla extract
Pinch salt
Instructions
1. Preheat your oven to 350°F (175°C). Place the graham cracker crust on a parchment-lined baking sheet.
2. In a bowl, beat cream cheese until smooth. Add sugar and vanilla extract, mixing until creamy.
3. Beat in the eggs one at a time until well incorporated.
4. Pour the cream cheese filling into the crust and spread evenly.
5. Bake the cheesecake layer for 20 minutes. Let it cool for 10 minutes.
6. In a saucepan, combine brown sugar, corn syrup, butter, vanilla, and salt. Stir over medium heat until smooth and bubbling.
7. Remove from heat and stir in the chopped pecans.
8. Spoon the pecan mixture gently over the cheesecake layer.
9. Return to oven and bake for 35 to 40 minutes until the topping is set and golden.
10. Cool completely at room temperature, then refrigerate for at least 3 hours or overnight before serving.
Notes
Make sure all cheesecake ingredients are at room temperature for a silky smooth filling.
Toast the pecans beforehand for extra crunch and depth of flavor.
Chill the pie fully before slicing to ensure clean, firm pieces.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 34 g
- Sodium: 220 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg