Description
A decadent mash-up of creamy cheesecake and crunchy pecan pie, this Pecan Cheesecake Pie features a rich cheesecake layer topped with caramelized pecans for an indulgent dessert experience.
Ingredients
- 1 (9-inch) prepared pie crust
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/4 cup sour cream (optional, for extra creaminess)
- 1 egg yolk (extra, for pecan topping)
- 1/2 cup light corn syrup
- 1/2 cup brown sugar
- 3 tbsp unsalted butter, melted
- 1 1/2 cups chopped pecans
- 1/4 tsp salt
Instructions
- Preheat oven to 325 °F (165 °C). Press pie crust into a 9-inch pie plate and crimp edges.
- In a bowl, beat cream cheese until smooth. Add sugar, vanilla, egg, and sour cream (if using) and mix until creamy.
- Pour cheesecake filling into crust and smooth the top. Bake 20 minutes until set but still slightly soft.
- While it bakes, whisk together corn syrup, brown sugar, melted butter, egg yolk, and salt. Fold in chopped pecans.
- Remove pie from oven and spoon pecan mixture over the warm cheesecake layer.
- Return to oven and bake for another 25–30 minutes, until pecan topping bubbles and the cheesecake is fully set.
- Cool on a rack, then refrigerate for at least 3 hours (or overnight) before slicing.
Notes
- Swirl melted chocolate into the cheesecake layer before baking for a marbled effect.
- Add 1 tbsp bourbon to the pecan topping for a rich, boozy twist.
- Replace half the corn syrup with maple syrup for a maple pecan variation.
- Use a gluten-free graham cracker or almond flour crust for a GF option.
- Make mini tart versions in individual pans—bake for 35–40 minutes total.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 520
- Sugar: 36g
- Sodium: 240mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 135mg
