Black Bottom Pecan Cheesecake Pie
Indulge in the ultimate dessert fusion with this Black Bottom Pecan Cheesecake Pie, a rich and decadent masterpiece that combines three irresistible layers of flavor. A buttery pre-made pie crust serves as the base, topped with a luscious layer of melted semi-sweet chocolate that sets into a silky black bottom. Creamy cheesecake, prepared with smooth cream cheese and a hint of vanilla, makes the next layer an irresistible contrast to the final topping—a gooey, golden pecan pie filling studded with crunchy chopped pecans. Perfectly baked to create a dreamy balance of textures, this pie is a showstopping dessert for holidays, special occasions, or anytime you’re craving something extraordinary. With a prep time of just 20 minutes, this easy yet impressive dessert will have everyone asking for seconds.
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust (9-inch)
- 120 grams Semi-sweet chocolate chips
- 225 grams Cream cheese, softened
- 100 grams Granulated sugar
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 180 milliliters Light corn syrup
- 90 grams Brown sugar, packed
- 60 grams Butter, melted
- 2 pieces Large eggs
- 150 grams Chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Place the pre-made pie crust into a 9-inch pie dish, crimping the edges as desired. Set aside.
Melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth and fully melted.
Spread the melted chocolate evenly across the bottom of the pie crust. Place the crust in the refrigerator to allow the chocolate to set while you prepare the cheesecake layer.
In a medium bowl, beat the softened cream cheese and granulated sugar together using a hand mixer until smooth and creamy.
Add the egg and vanilla extract to the cream cheese mixture and beat until fully incorporated.
Spread the cheesecake mixture evenly over the hardened chocolate layer in the pie crust. Set aside.
In another medium bowl, whisk together the light corn syrup, brown sugar, melted butter, and eggs until smooth.
Stir in the chopped pecans until evenly coated by the mixture.
Gently spoon the pecan mixture over the cheesecake layer, ensuring an even distribution.
Place the pie on a baking sheet to catch any potential drips and bake in the preheated oven for 50-55 minutes, or until the pecan layer is set and slightly puffed. The center might still jiggle a bit, which is normal.
Remove the pie from the oven and let it cool to room temperature. Then refrigerate for at least 2-3 hours before slicing to allow the layers to firm up.
Serve chilled or at room temperature, and enjoy your Black Bottom Pecan Cheesecake Pie!
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 52.2 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 162 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
