Cheesecake Pecan Pie
Indulge in the decadent harmony of flavors with this Cheesecake Pecan Pie—a luxurious dessert that brings together two beloved classics into one irresistible treat. This recipe features a buttery graham cracker crust as the foundation for a creamy cheesecake layer, perfectly complemented by a golden, nutty pecan pie topping. With a total of just 25 minutes of prep time, this show-stopping dessert is as achievable as it is impressive. The contrasting textures of velvety cream cheese and crunchy pecans create a delightful bite, while the addition of vanilla and brown sugar enhances its rich, caramel-like flavors. Ideal for holidays, special occasions, or simply satisfying your sweet tooth, this Cheesecake Pecan Pie is a must-try fusion dessert that’s destined to become a family favorite. Serve chilled for the ultimate slice of indulgence!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Butter, melted
- 8 ounces Cream cheese, softened
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Brown sugar
- 0.5 cups Corn syrup
- 4 tablespoons Unsalted butter, melted
- 2 large Eggs
- 1.5 cups Pecan halves
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Set aside.
In a mixing bowl, beat the cream cheese until smooth, then mix in the egg and vanilla extract until fully combined. Spread this cheesecake layer evenly over the prepared graham cracker crust.
In another large bowl, whisk together the brown sugar, corn syrup, 4 tablespoons of melted butter, and 2 eggs until smooth. Stir in the pecan halves until evenly coated.
Pour the pecan mixture over the cheesecake layer, spreading it gently to cover the surface evenly. Be careful not to disturb the cheesecake layer underneath.
Bake the pie in the preheated oven for about 55-60 minutes, or until the edges are set and the center is just slightly jiggly.
Remove the pie from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 2 hours before serving to allow the layers to set.
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 59.1 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 257 mg | 5% | |
*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.
