Pecan Cheesecake Pie

If you’re looking for a dessert that combines the best of two classics, pecan cheesecake pie is worth your attention. It merges the creamy richness of cheesecake with the sweet, nutty goodness of pecan pie. This dessert is not only delicious, but it’s also simple to prepare, making it a great choice for gatherings or special dinners. Want to learn how to make this delightful treat and impress your guests? Let’s explore the details.

Why You’ll Love This Recipe

Pecan cheesecake pie is a delightful dessert that combines the best of two beloved treats: pecan pie and cheesecake. You’ll love this recipe for its amazing blend of flavors.

The rich, gooey pecan topping perfectly balances the creamy cheesecake layer in the middle. Plus, the pie crust and caramel topping add extra texture and sweetness, making every bite a delightful experience. The pie can be made ahead and stored in the refrigerator for up to two days, allowing for convenient preparation.

Preparation is simple, using basic ingredients like cream cheese, brown sugar, and eggs. You can easily mix the cheesecake filling, layer the pecans, and pour on the caramel.

It bakes in just 35-40 minutes, and you can even make it ahead of time. This pie suits any occasion, making it a versatile choice for dessert lovers.

History

While exploring the history of pecan cheesecake pie, it’s important to understand the origins of its key component, pecan pie.

Pecans are native to North America, where Native Americans cultivated them, symbolizing abundance. European settlers, particularly the Spanish and French, discovered pecans and contributed to their cultivation in the southeastern United States.

The first documented pecan pie recipe appeared in Harper’s Bazaar in 1886, using darker sugars like molasses. In the early 20th century, the dessert transformed with the introduction of refined sugar and Karo syrup, which helped popularize pecan pie beyond its Southern roots. This evolution reflects the pie’s cultural significance as a staple in Southern cuisine, especially during holidays.

Today, it represents hospitality and tradition, making it a beloved dish during holidays and special occasions.

Recipe

Ingredients

Crust: Store-bought or homemade pie crust, or graham cracker crust (with chopped pecans optional)
Cheesecake Filling: Cream cheese, sugar, egg, sour cream, heavy cream, vanilla extract
Pecan Pie Filling: Dark corn syrup, eggs, sugar, melted butter, vanilla extract, pecans
Pecan Topping: Butter, brown sugar, pecans, heavy cream, vanilla extract, cinnamon, nutmeg
Additional Ingredients: Salt and unsalted butter (if needed)

Cooking Instructions

Crust Preparation: Preheat the oven to 350°F. Spray a 9-inch pie plate with nonstick spray. If using a pie crust, sprinkle flour on both sides, crimp the edges, and brush with a thin layer of beaten egg white. Place the pie crust in the fridge.

If using a graham cracker crust, bake at 325°F for 10 minutes and set aside.

Cheesecake Filling: In a mixing bowl, beat the cream cheese and sugar until creamy. Add the egg, sour cream, and vanilla extract, mixing until all ingredients are well combined. Spread the cheesecake filling evenly into the chilled pie crust.
Pecan Pie Filling: In a separate bowl, whisk together the dark corn syrup, eggs, sugar, melted butter, and vanilla extract. Stir in the pecans until they’re fully coated in the mixture. Gently spoon the pecan mixture over the cheesecake layer, spreading it evenly. It’s important to note that the pecan pie filling should be jiggly when removed from the oven but will set after chilling.
Baking: Cover the edges of the pie crust with aluminum foil to prevent overbrowning. Bake the pie in the preheated oven for 50 minutes.

Once baked, cool the pie on a cooling rack for 1-2 hours, then refrigerate to set and chill before serving. Alternatively, for a gentler bake, use a water bath and bake at 300°F.

Extra Tips

For the best results, measure out all your ingredients ahead of time to streamline the preparation process.

Using full-fat cream cheese will enhance the flavor and texture of your cheesecake. To prevent cracking, verify your cream cheese is at room temperature and mix the filling on low speed.

If you’d like to elevate the presentation, consider drizzling caramel over the top or adding a sprinkle of cinnamon before serving. Enjoy your delicious Pecan Cheesecake Pie!

Final Thoughts

After exploring the delicious recipe for Pecan Cheesecake Pie, it’s important to contemplate a few final thoughts.

This dessert is a delightful blend of cheesecake and pecan pie, making it a fantastic choice for special occasions like Thanksgiving. With a serving size containing around 440 calories, it’s a treat you can enjoy without feeling overly indulgent.

Remember to use butter flavor shortening for the crust and avoid overworking the dough to keep it tender. Baking the pie is essential for the best texture, so ensure it is placed on the lowest oven rack and baked for the recommended time.

You can also experiment with various recipes and garnishes, such as caramel sauce or whipped cream. Whether you choose a homemade or store-bought crust, this pie is sure to impress your guests.

FAQ

Got questions about making Pecan Cheesecake Pie? First off, you can use whole raw or chopped pecans in the filling.

For the best flavor, go for full-fat cream cheese and dark corn syrup; however, light corn syrup works too.

When you’re ready to bake, preheat your oven to 350°F and layer the cheesecake filling in your prepared crust before adding the pecan layer. The ample crust provides structural support for the creamy filling and crunchy topping.

Bake it for about 50 minutes, covering the edges with foil to prevent overbrowning.

After baking, let it cool on the counter for 1-2 hours, then refrigerate until fully chilled.

Serve it plain or with a swirl of homemade whipped cream for an extra treat!

Remember to handle it gently to avoid damage.