Description

Ever wondered what happens when you combine the creamy richness of cheesecake with the gooey, nutty goodness of pecan pie? You get a Pecan Cheesecake Pie that’s a total game-changer for your dessert table! This pie is like a warm hug on a plate, blending the best of both worlds into one irresistible treat. Curious about how to whip up this crowd-pleasing dessert that’s perfect for holidays or cozy nights in? Let’s dive into this easy, delicious recipe that’ll have everyone saying, “Oh my!

Ingredients

Unbaked Pie Crust (1, 9-inch): The buttery, flaky base that holds everything together. Use store-bought for convenience or homemade for extra love.
Cream Cheese (1 x 8 oz package, softened): Creates the creamy, tangy cheesecake layer.
Granulated Sugar (¼ cup): Sweetens the cheesecake layer without overpowering it.
Eggs (4, large, divided): One egg binds the cheesecake layer; three eggs add structure and richness to the pecan topping.
Vanilla Extract (1 tsp): Enhances the cheesecake’s flavor with a warm, sweet note.
Chopped Pecans (1 cup): Add crunch and nutty flavor, the star of the pecan pie layer.
Corn Syrup (1 cup): Gives the pecan topping its signature gooey texture.
Brown Sugar (¼ cup, packed): Adds caramel-like depth to the pecan layer.

Substitutions and Variations

Pie Crust: Swap for a graham cracker crust for a different texture or a gluten-free crust for dietary needs.
Cream Cheese: Use reduced-fat cream cheese for a lighter option, though it may be less creamy.
Corn Syrup: Maple syrup or honey can work, but the topping may be less sticky.
Pecans: Substitute with walnuts or almonds, though pecans give the classic flavor.
Sugar: Replace brown sugar with coconut sugar for a slightly less sweet, earthy taste.
Gluten-Free: Use a gluten-free pie crust and ensure all ingredients are gluten-free.

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Instructions

Preheat the Oven: Set your oven to 425°F (218°C). Place the unbaked 9-inch pie crust in a pie dish, crimping the edges if desired.
Make the Cheesecake Layer:
- In a medium bowl, beat 1 (8 oz) package of softened cream cheese, ¼ cup granulated sugar, 1 egg, and 1 tsp vanilla extract with a hand mixer until smooth and creamy (about 1–2 minutes).
- Spread the cream cheese mixture evenly over the bottom of the unbaked pie crust.
Add Pecans:
- Sprinkle 1 cup chopped pecans evenly over the cream cheese layer.
Make the Pecan Topping:
- In another bowl, beat 3 eggs, 1 cup corn syrup, and ¼ cup packed brown sugar until well combined and smooth (about 1 minute).
- Pour the mixture evenly over the pecans, ensuring they’re fully covered.
Bake:
- Bake at 425°F for 10 minutes.
- Reduce the oven temperature to 375°F (190°C) and bake for an additional 25–30 minutes, or until the pie is set and golden on top. The center should jiggle slightly but not be liquidy.
Cool and Serve:
- Let the pie cool on a wire rack for at least 2 hours to set. Serve warm, at room temperature, or chilled.

Cooking Tips

Room-Temperature Cream Cheese: Softened cream cheese blends smoothly, avoiding lumps in the cheesecake layer.
Prevent Overbrowning: If the crust edges brown too quickly, cover them with foil or a pie shield after the first 10 minutes.
Check for Doneness: The pie is done when the edges are set, and the center has a slight jiggle. It will firm up as it cools.
Chop Pecans Evenly: Uniform pieces ensure even distribution and a better texture.