Of course! Pecan Cheesecake Pie is the ultimate dessert mashup—combining the rich, creamy texture of cheesecake with the sweet, crunchy, buttery topping of pecan pie. It’s a showstopper for the holidays or any special occasion.
Here’s a detailed, recipe-style breakdown.
Pecan Cheesecake Pie
This recipe features a creamy cheesecake layer nestled in a flaky crust, topped with a classic pecan pie filling that bakes into a gooey, crunchy topping.
Yield: 1 (9-inch) pie, 8-10 servings
Prep time: 25 minutes
Cook time: 55-65 minutes
Chill time: 4 hours (minimum)
Ingredients:
For the Crust:
· 1 unbaked 9-inch deep-dish pie crust, homemade or store-bought
· Optional for pre-baking: 1 egg white, lightly beaten (to prevent a soggy bottom)
For the Cheesecake Layer:
· 8 oz (226g) cream cheese, softened to room temperature
· ⅓ cup (67g) granulated sugar
· 1 large egg, at room temperature
· 1 teaspoon vanilla extract
· Pinch of salt
For the Pecan Pie Layer:
· 3 large eggs
· 1 cup (240ml) light corn syrup (or pure maple syrup for a different flavor)
· ½ cup (100g) packed light brown sugar
· ¼ cup (57g) unsalted butter, melted
· 1 teaspoon vanilla extract
· ¼ teaspoon salt
· 1 ½ – 2 cups (150-200g) pecan halves
Instructions:
- Prepare the Crust
· Preheat your oven to 350°F (175°C).
· If using a store-bought frozen crust, follow package directions for thawing. For a homemade crust, fit it into a 9-inch pie plate.
· Optional Pre-bake (Recommended): Prick the bottom of the crust with a fork. Line it with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes. Remove from oven, remove weights and parchment, and brush the bottom and sides with a lightly beaten egg white. Return to the oven for 1 minute to set. This creates a barrier against the wet filling. Let it cool slightly.
- Make the Cheesecake Layer
· In a medium bowl, beat the softened cream cheese and ⅓ cup granulated sugar with an electric mixer on medium speed until smooth and creamy.
· Beat in the 1 egg, 1 teaspoon vanilla, and a pinch of salt until just combined. Do not overmix.
· Spread this cheesecake mixture evenly over the bottom of your pie crust. Set aside.
- Make the Pecan Pie Topping
· In a large bowl, whisk the 3 eggs until foamy.
· Add the corn syrup, brown sugar, melted butter, 1 teaspoon vanilla, and ¼ teaspoon salt. Whisk until the mixture is smooth and well-combined.
· Gently stir in the pecan halves, ensuring they are all coated in the mixture.
- Assemble and Bake
· Carefully pour the pecan mixture over the cheesecake layer. Try to distribute the pecans evenly. They will float, which is perfect.
· Place the pie on a baking sheet (to catch any potential drips) and bake in the preheated oven for 55 to 65 minutes.
· The pie is done when the edges are set and the center still has a slight jiggle (like Jell-O) when you gently shake the pan. The top will be golden brown.
· Important: If the crust or pecans are browning too quickly, tent the pie loosely with aluminum foil for the last 15-20 minutes of baking.
- Cool and Chill
· Remove the pie from the oven and place it on a wire rack to cool completely to room temperature (this will take about 2 hours).
· Once cooled, refrigerate the pie for at least 4 hours, or preferably overnight. This chilling step is crucial for the cheesecake layer to set fully and makes for clean slices.
Chef’s Tips & Variations:
· Preventing a Soggy Bottom: The optional step of pre-baking (par-baking) the crust with an egg white wash is the best insurance against a wet, undercooked crust.
· Room Temperature is Key: Ensure your cream cheese and eggs are at room temperature for the cheesecake layer. This prevents a lumpy batter and ensures even baking.
· Toast Your Pecans: For an even deeper, nuttier flavor, spread the pecans on a baking sheet and toast them at 350°F for 5-8 minutes before adding them to the filling. Let them cool slightly first.
· Chocolate Twist: Sprinkle ½ cup of semi-sweet chocolate chips over the cheesecake layer before adding the pecan topping. They will melt into the cheesecake as it bakes.
· Bourbon Pecan Pie: Add 2 tablespoons of bourbon to the pecan pie filling for a classic, grown-up flavor.
· Serving: Serve chilled straight from the fridge. A dollop of whipped cream is the perfect accompaniment.
Enjoy this decadent and impressive dessert! It truly gives you the best of both worlds.