If you’re a fan of both pecan pie and cheesecake, you’re in for a real treat with this Pecan Cheesecake Pie. This decadent dessert combines the creamy richness of cheesecake with the sweet, nutty goodness of pecan pie, all nestled in a flaky, buttery crust. It’s perfect for holidays, special occasions, or anytime you want to indulge in something truly special. Let’s get started on making this delightful dessert!
Ingredients
For the Crust:
- 1 unbaked pie crust
For the Cheesecake Layer:
- 1 (8 oz) package cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
For the Pecan Pie Layer:
- 1 cup chopped pecans
- 1 cup corn syrup
- 1/4 cup brown sugar, packed
- 3 eggs
Instructions
Preparing the Cheesecake Layer:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese and sugar until smooth. Add 1 egg and the vanilla extract, and beat until well combined.
- Spread in Crust: Spread the cream cheese mixture evenly over the bottom of the unbaked pie crust.
Preparing the Pecan Pie Layer:
- Mix Ingredients: In a separate bowl, whisk together the corn syrup, brown sugar, and the remaining 3 eggs until smooth. Stir in the chopped pecans.
- Combine Layers: Carefully pour the pecan mixture over the cheesecake layer in the pie crust.
Baking:
- Bake: Place the pie on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the pie is set and the crust is golden brown. If the crust begins to brown too quickly, cover the edges with aluminum foil to prevent burning.
- Cool: Allow the pie to cool completely before slicing. This will help the layers set and make slicing easier.
Cooking Notes and Variations
- Crust Options: You can use a store-bought pie crust for convenience, or make your own homemade crust for an extra touch of love and flavor.
- Nut Variations: While pecans are traditional, you can experiment with other nuts like walnuts or almonds for a different twist.
- Sweetness Level: If you prefer a less sweet pie, reduce the amount of sugar in the pecan mixture slightly.
- Presentation: For an elegant presentation, garnish with whipped cream and a sprinkle of chopped pecans before serving.
Keto and Low-Carb Versions
For a keto-friendly version, use a low-carb pie crust made from almond flour or coconut flour. Substitute the corn syrup with a sugar-free syrup and use a low-carb sweetener like erythritol or monk fruit in place of the sugar and brown sugar. Ensure all other ingredients are keto-compliant.
Frequently Asked Questions (FAQs)
Can I make this pie ahead of time?
Yes! This pie can be made a day in advance. Store it in the refrigerator until ready to serve.
Can I freeze Pecan Cheesecake Pie?
While it’s possible to freeze this pie, the texture of the cheesecake layer might change slightly. If you do freeze it, wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving.
What if I don’t have corn syrup?
You can substitute corn syrup with an equal amount of honey, maple syrup, or a homemade simple syrup made from sugar and water.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I use a different type of crust?
Absolutely! A graham cracker crust or a chocolate cookie crust would also pair wonderfully with this pie.
Pecan Cheesecake Pie is a delightful and indulgent dessert that combines the best of both worlds. With its creamy cheesecake layer and sweet, nutty pecan topping, this pie is sure to impress your family and friends. Whether you’re making it for a holiday gathering or just to satisfy a sweet tooth, this recipe is a winner.
Give this recipe a try and let us know how it turned out. We’d love to hear your variations and any tips you have to make this dish even more amazing. Happy baking!
