Introduction:
If you’ve ever stood at the dessert table trying to choose between pecan pie and cheesecake, this recipe is your
new solution: Pecan Cheesecake Pie. It’s a show-stopping mashup with a creamy, tangy cheesecake layer
on the bottom and a rich, gooey pecan pie topping baked right on top. One slice gives you silky, crunchy, buttery, sweet,
and slightly tangy—all in the same bite.
This dessert is perfect for holidays (Thanksgiving, Christmas, New Year’s), potlucks, and family dinners where you want
something that looks impressive but doesn’t require complicated decorating. The crust can be classic pie crust, a graham
cracker crust, or even a cookie crust if you want more crunch. The cheesecake layer bakes gently, creating that smooth,
creamy texture, while the pecan topping sets into that familiar caramel-like filling with toasted pecans throughout.
The key to success is baking in layers and keeping the cheesecake portion protected from overbaking. We’ll mix a stable,
flavorful cheesecake base, then carefully pour the pecan topping over it and bake until the top is set and glossy.
After chilling, the layers slice beautifully—clean, distinct, and absolutely irresistible.
Ingredients:
For the crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- Optional: 1 egg (for egg wash on crust edges)
For the cheesecake layer:
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1/4 cup (60g) sour cream (or Greek yogurt)
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour (helps stabilize; optional but recommended)
- Pinch of salt
For the pecan pie topping:
- 1 cup (200g) brown sugar (light or dark)
- 1 cup (240ml) light corn syrup (or maple syrup for a different flavor)
- 3 tbsp unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 cups pecan halves (or chopped pecans)
- Optional: 1 tbsp bourbon (adds depth)
Instructions:
1) Prep the crust
- Preheat oven to 350°F (175°C).
- Place pie crust in a 9-inch pie dish. Crimp edges.
- Optional: brush edges with egg wash for a golden crust.
If you’re worried about a soggy bottom, you can partially bake the crust for 8–10 minutes.
