Pecan Cheesecake Pie

Description

Pecan Cheesecake Pie is the perfect combination of creamy cheesecake and gooey pecan pie in one irresistible dessert. A buttery graham cracker crust is topped with a rich cheesecake layer and finished with a sweet, crunchy pecan topping. It’s an elegant dessert that’s perfect for Thanksgiving, Christmas, family gatherings, or any special occasion.

Ingredients

For the Crust

1½ cups graham cracker crumbs
⅓ cup unsalted butter, melted
2 tablespoons granulated sugar

For the Cheesecake Layer

16 oz (450g) cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 large egg

For the Pecan Topping

1½ cups pecan halves
½ cup light brown sugar
⅓ cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 large egg
¼ teaspoon salt

Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish.
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined.
Press the mixture firmly into the bottom and up the sides of the pie dish.
Bake the crust for 8 minutes, then let it cool slightly.
In a large bowl, beat the cream cheese until smooth and creamy.
Add the sugar and vanilla extract, then mix until combined.
Beat in the egg until smooth.
Spread the cheesecake mixture evenly over the cooled crust.
In another bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla, egg, and salt.
Stir in the pecan halves until well coated.
Carefully spoon the pecan mixture over the cheesecake layer, spreading it evenly.
Bake for 45–50 minutes, or until the center is set and the pecan topping is golden brown.
Cool completely at room temperature.
Refrigerate for at least 4 hours, preferably overnight, before slicing.
Serve chilled or let it sit at room temperature for 10–15 minutes before serving.

Tips & Notes

Toast the pecans for 5 minutes before using them for an even richer flavor.
Don’t overmix the cheesecake filling to keep it smooth and creamy.
Chill thoroughly for clean, neat slices.
Top with whipped cream or a drizzle of caramel sauce for an extra-special presentation.

Frequently Asked Questions

Can I make this pie ahead of time?
Yes! It’s best made a day ahead and chilled overnight.

How do I store leftovers?
Cover tightly and refrigerate for up to 5 days.

Can I freeze it?
Yes. Wrap the pie tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Servings

10 slices

Nutrition (Approx. Per Serving)

Calories: 490
Protein: 7g
Carbohydrates: 39g
Fat: 35g
Saturated Fat: 14g
Fiber: 2g
Sugar: 28g
Sodium: 220mg