Pecan Cheesecake Pie is a rich, decadent dessert that combines the creamy goodness of cheesecake with the sweet, nutty crunch of pecans. It’s the perfect treat for the holidays or any special occasion! Here’s how to make this delicious pie that’s sure to impress your family and friends.
Pecan Cheesecake Pie Recipe
Ingredients:
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream (optional for extra creaminess)
For the Pecan Topping:
- 1 cup pecan halves
- 1/2 cup corn syrup (light or dark)
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 tablespoons heavy cream
- 1/4 teaspoon vanilla extract
- Pinch of salt
For the Crust:
- 1 pre-made pie crust (or homemade if you prefer)
- Flour for rolling (if making homemade crust)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- If using a store-bought pie crust, place it in a 9-inch pie dish and set aside.
- If making a homemade crust, roll it out on a lightly floured surface and fit it into a pie dish. Crimp the edges for a decorative touch.
- Blind bake the crust by placing parchment paper in the crust and filling it with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and weights. Bake for an additional 5-7 minutes until lightly golden.
- Let the crust cool slightly while you prepare the cheesecake and pecan topping layers.
2. Make the Cheesecake Layer:
- In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy (about 2-3 minutes).
- Add the egg and vanilla extract, beating until just combined.
- Mix in the sour cream (if using) for extra creaminess.
- Pour the cheesecake mixture into the cooled pie crust and spread evenly.
3. Bake the Cheesecake Layer:
- Bake the cheesecake layer in the preheated oven for 15-20 minutes. It should be set and lightly golden on the edges, but still a little soft in the center.
- Remove the pie from the oven and set it aside to cool for about 15 minutes.
4. Make the Pecan Topping:
- In a medium saucepan, combine the corn syrup, sugar, melted butter, and heavy cream. Stir over medium heat until the mixture is smooth and the sugar has dissolved.
- Remove from heat and stir in the vanilla extract, salt, and pecans. Toss to coat the pecans in the syrup mixture.
5. Assemble the Pie:
- Pour the pecan topping over the partially baked cheesecake layer, spreading the pecans evenly.
- Return the pie to the oven and bake for an additional 25-30 minutes at 350°F (175°C) until the topping is set and golden brown. The center should still have a slight jiggle.
6. Cool and Serve:
- Let the pie cool to room temperature, then refrigerate for at least 3 hours (overnight is best) to allow the layers to firm up and set.
- Serve chilled or at room temperature. You can garnish with extra whipped cream or a drizzle of caramel if desired.
Tips for the Perfect Pecan Cheesecake Pie:
- Cream Cheese: Make sure your cream cheese is softened so it blends smoothly into the batter. It will make the cheesecake layer creamy and lump-free.
- Pecans: Toasting the pecans lightly before adding them to the pie will bring out their natural nutty flavor, but you can skip this step if you’re in a rush.
- Corn Syrup: Light corn syrup gives the pecan topping a smooth, sweet consistency. Dark corn syrup will add a richer flavor, so feel free to use your preferred variety.
- Baking Time: Keep an eye on the pie while it bakes, especially after adding the pecan topping. If the top is browning too quickly, loosely cover it with foil to prevent over-baking.
Storage:
- This Pecan Cheesecake Pie can be stored in the refrigerator for up to 4-5 days. Be sure to cover it tightly with plastic wrap or aluminum foil.
- You can also freeze the pie for up to 2 months (without whipped cream topping) and then thaw it overnight in the fridge before serving.
This Pecan Cheesecake Pie is a showstopper of a dessert, with the creamy cheesecake layer perfectly balanced by the sweet, nutty pecan topping. It’s the ultimate dessert for any occasion, especially if you love the combination of cheesecake and nuts. Would you top it with whipped cream or a drizzle of caramel sauce for some extra indulgence?