Embark on a journey of culinary delight with our Pecan Cheesecake Pie recipe! This dessert masterpiece combines the rich, nutty flavors of pecan pie with the creamy indulgence of cheesecake, resulting in a heavenly treat that’s sure to tantalize your taste buds. With layers of graham cracker crust, luscious cheesecake, and a gooey pecan topping, each bite is a symphony of textures and tastes. Whether you’re celebrating a special occasion or simply craving something sweet, this recipe is guaranteed to impress.
In our household, the Pecan Cheesecake Pie isn’t just a dessert; it’s a symbol of togetherness and joy. I still remember the first time I made it for a family gathering. As soon as I brought it to the table, everyone’s eyes lit up with anticipation. From the moment they took their first forkful, there was silence—a sure sign of pure bliss. My husband, who isn’t usually one for desserts, couldn’t get enough of it. He kept sneaking back into the kitchen for “just one more slice.” Since then, it’s become a staple at all our family gatherings, a dessert that brings us together and leaves us with memories to cherish.
Why This Pecan Cheesecake Pie Is Your New Go-To Dessert!
- Experience the best of both worlds with a harmonious blend of pecan pie and cheesecake.
- Impress your guests with a dessert that’s as stunning to look at as it is delicious to eat.
- Indulge in layers of creamy cheesecake, crunchy pecans, and buttery graham cracker crust.
- Elevate your dessert game with this irresistible fusion of flavors and textures.
- Perfect for any occasion, from holidays to potlucks to cozy nights in with loved ones.
Ingredients:
Crust
- 2 cups graham cracker crumbs (about 8 oz / 226 g)
- ⅓ cup packed light brown sugar
- ½ cup (1 stick) salted butter, melted (113 g) Pecan Pie Filling
- ⅓ cup (5 ⅓ tablespoons) salted butter
- 1 cup granulated sugar (200 g)
- 1 cup light corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups chopped pecans (180 g) Cheesecake
- 16 ounces cream cheese, softened (450 g)
- 1 cup granulated sugar (200 g)
- ¼ teaspoon salt
- 1½ tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 3 large eggs
- ½ cup sour cream (120 g) Pecan Topping
- ¼ cup (4 tablespoons) salted butter
- ⅓ cup packed light brown sugar
- ½ teaspoon vanilla extract
- ¼ cup heavy cream (60 ml)
- 1 cup roughly chopped pecans (120 g)
Directions:
- Preheat the oven to 325°F (160°C). Line a 9-inch round springform pan with parchment paper and lightly grease with non-stick cooking spray.
- In a mixing bowl, combine graham cracker crumbs, brown sugar, and melted butter until evenly moistened. Press the mixture into the bottom and up the sides of the prepared springform pan. Place in the freezer to chill while preparing the filling.
- Pecan Pie Filling: In a saucepan, melt ⅓ cup of butter over medium heat. Add sugar, corn syrup, eggs, vanilla extract, and chopped pecans. Cook, stirring constantly, until the mixture comes to a boil. Reduce heat to medium-low and simmer until thickened, about 10 minutes. Allow to cool slightly before pouring into the chilled crust.
- Cheesecake: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Mix in salt, flour, and vanilla extract. Add eggs one at a time, mixing well after each addition. Stir in sour cream until smooth. Pour the cheesecake mixture over the pecan filling in the crust.
- Wrap the bottom of the springform pan with aluminum foil to prevent water from leaking in during baking. Place the pan in a larger baking dish and fill the larger dish with hot water, about 1 inch deep.
- Bake the cheesecake in the preheated oven for 1 hour, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Crack the door open slightly and let it cool for another 30 minutes before removing from the oven.
- Once cooled, refrigerate the cheesecake overnight to set.
- Pecan Topping: In a small saucepan, melt butter and brown sugar over medium heat, stirring until smooth. Stir in vanilla extract and heavy cream, then add chopped pecans. Cook for 2-3 minutes, until slightly thickened.
- Allow the topping to cool slightly, then spoon it over the chilled cheesecake.
- Serve slices of the Pecan Cheesecake Pie chilled, and enjoy!
Notes:
- For best results, allow the cheesecake to chill in the refrigerator overnight before serving.
- You can customize the topping by adding a sprinkle of sea salt or a drizzle of caramel sauce for extra indulgence.
- Leftover cheesecake can be stored in the refrigerator for up to 5 days.
