Discover the magic of combining two classic desserts into one with our Pecan Cheesecake Pie. This decadent treat features a buttery graham cracker crust, a rich pecan pie filling, and a creamy cheesecake layer, all topped with a luscious pecan glaze. Perfect for special occasions or just to indulge your sweet tooth, this dessert is a must-try!
In our household, this Pecan Cheesecake Pie has become a beloved staple. My husband and kids can’t get enough of it! Every time I bake this pie, the aroma fills our home, creating an atmosphere of warmth and comfort. The combination of crunchy pecans and velvety cheesecake is simply irresistible, making it a favorite for family gatherings and celebrations. It’s a recipe that brings us all together, creating wonderful memories with each bite.
Why This Pecan Cheesecake Pie
What Makes This Recipe Special:
- Unique Combination: A delightful blend of pecan pie and cheesecake, offering the best of both worlds.
- Rich Ingredients: Made with cream cheese, pecans, and a buttery graham cracker crust.
- Flavor Explosion: Sweet, nutty, and creamy layers that complement each other perfectly.
Ingredients
Crust:
- 200 grams (2 cups) graham cracker crumbs
- 70 grams (⅓ cup) packed light brown sugar
- 115 grams (½ cup) melted salted butter
Pecan Pie Filling:
- 75 grams (⅓ cup) salted butter
- 200 grams (1 cup) granulated sugar
- 240 ml (1 cup) light corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 150 grams (1½ cups) chopped pecans
Cheesecake:
- 450 grams (16 ounces) softened cream cheese
- 200 grams (1 cup) granulated sugar
- 1/4 teaspoon salt
- 12 grams (1½ tablespoons) all-purpose flour
- 1 tablespoon vanilla extract
- 3 large eggs
- 120 grams (½ cup) sour cream
Pecan Topping:
- 55 grams (¼ cup) salted butter
- 70 grams (⅓ cup) packed light brown sugar
- ½ teaspoon vanilla extract
- 60 ml (¼ cup) heavy cream
- 100 grams (1 cup) roughly chopped pecans
Directions:
- Prepare the Crust: Preheat the oven to 325°F (163°C). Line a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared pan, coming up the sides about halfway. Freeze while preparing the filling.
- Make the Pecan Filling: In a 2-quart saucepan, melt the butter over medium heat. Stir in sugar, corn syrup, eggs, vanilla, and pecans. Cook over medium heat, stirring constantly, until the mixture boils and thickens to a golden brown (about 10 minutes). Cool for 30 minutes, then spread evenly in the chilled crust.
- Prepare the Cheesecake Layer: Beat cream cheese and sugar until fluffy. Mix in salt and flour, then stir in vanilla and eggs one at a time. Add sour cream and mix until smooth. Pour evenly over the pecan filling.
- Bake the Cheesecake: Wrap the bottom of the springform pan with aluminum foil. Place the pan in a larger pan and add water until it reaches 1 inch up the sides. Bake in the water bath for 1 hour, until slightly jiggly. Turn off the oven, leave the cheesecake inside with the door closed for 30 minutes, then crack the door and let cool for another 30 minutes. Refrigerate overnight.
- Add the Pecan Topping: Melt butter and brown sugar in a small saucepan over medium heat. Simmer for 2-3 minutes until the mixture deepens in color. Remove from heat and stir in vanilla and heavy cream. Mix in pecans and spoon over the chilled cheesecake.
Notes:
- Substitutions: You can use honey or maple syrup instead of corn syrup for a different flavor.
- Cooking Tips: Ensure constant stirring while cooking the pecan filling to avoid burning.
- Nutritional Info: This dessert is rich and indulgent, perfect for special occasions and celebrations. Enjoy in moderation!
