Get ready to experience the perfect marriage of two beloved desserts – classic pecan pie and creamy cheesecake. This indulgent Pecan Cheesecake Pie combines a velvety cream cheese filling with a gorgeous amber pecan topping that will make your taste buds dance.
Whether you’re looking to shake up your holiday dessert game or just craving something special for weekend baking, this recipe delivers restaurant-quality results right from your home kitchen. The contrast between the smooth, tangy filling and the candied nuts creates an irresistible texture that will have everyone asking for seconds.
Why You’ll Love This
- Make-ahead friendly – can be prepared up to 2 days in advance
- Uses simple pantry ingredients you likely already have
- No water bath required like traditional cheesecakes
- Perfect balance of sweet and tangy flavors
- Impressive presentation with minimal effort
Ingredients
- 1 sleeve graham crackers, finely crushed
- 5 tbsp melted butter
- ¼ cup brown sugar, packed
- Pinch of salt
Instructions
- Preheat oven to 375°F. Place pie crust in a 9-inch pie plate.
- Beat cream cheese until smooth. Add 1/2 cup sugar, 1 egg, and vanilla; mix well.
- Spread cream cheese mixture in pie crust.
- Combine remaining sugar, corn syrup, remaining eggs, melted butter, and salt in a bowl.
- Stir in pecans and pour over cream cheese layer.
- Bake for 40-45 minutes until filling is set and pecans are golden brown.
- Cool completely before slicing.
Tips & Variations
- Toast the pecans beforehand for enhanced nutty flavor
- Add 1/2 cup chocolate chips to the cream cheese layer
- Use dark corn syrup for a richer taste
- Cover edges with foil if browning too quickly
- Let cream cheese reach room temperature for smoothest results
Serving Suggestions
Serve slices slightly chilled with a dollop of fresh whipped cream or a scoop of vanilla ice cream. A light drizzle of caramel sauce adds an extra touch of decadence. For a coffee shop experience, pair with a hot cup of espresso or cappuccino.
Notes
- Store covered in refrigerator for up to 5 days
- Pie is done when center is slightly jiggly but edges are set
- Allow to cool for at least 2 hours before slicing
FAQs
- Can I freeze this pie? Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator.
- Can I use a graham cracker crust? Absolutely! Pre-baked graham cracker crust works great.
- Why did my filling crack? Cracks usually occur from overbaking or cooling too quickly. Try reducing bake time by 5 minutes next time.
- Can I make this without corn syrup? Pure maple syrup can be substituted, though texture will be slightly different.
Ingredients
- 1 sleeve graham crackers, finely crushed
- 5 tbsp melted butter
- ¼ cup brown sugar, packed
- Pinch of salt
Steps
- Preheat oven to 375°F. Place pie crust in a 9-inch pie plate.
- Beat cream cheese until smooth. Add 1/2 cup sugar, 1 egg, and vanilla; mix well.
- Spread cream cheese mixture in pie crust.
- Combine remaining sugar, corn syrup, remaining eggs, melted butter, and salt in a bowl.
- Stir in pecans and pour over cream cheese layer.
- Bake for 40-45 minutes until filling is set and pecans are golden brown.
- Cool completely before slicing.
Notes
- Store covered in refrigerator for up to 5 days
- Pie is done when center is slightly jiggly but edges are set
- Allow to cool for at least 2 hours before slicing
