Pecan Cheesecake Pie
Indulge in the ultimate dessert fusion with this decadent Pecan Cheesecake Pie, a delicious marriage of creamy cheesecake and classic pecan pie. Featuring a buttery pre-made pie crust, this recipe begins with a smooth layer of sweetened cream cheese, followed by a rich, caramel-like pecan topping made with brown sugar, light corn syrup, and crunchy pecan halves. Baked to golden perfection, this impressive dessert combines contrasting textures—velvety filling and nutty crunch—for a perfectly balanced bite. Ready in just 20 minutes of prep, it's an effortless yet show-stopping treat ideal for holidays, dinner parties, or any special occasion. Serve it chilled or at room temperature, and elevate it further with a dollop of whipped cream for a truly unforgettable dessert experience!
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Recipe Information
Ingredients
- 1 9-inch shell Pre-made pie crust
- 8 oz Cream cheese (softened)
- 0.5 cup Granulated sugar (for cheesecake layer)
- 1 unit Large egg (for cheesecake layer)
- 1 tsp Vanilla extract (for cheesecake layer)
- 0.5 cup Light corn syrup
- 0.5 cup Brown sugar
- 2 unit Large eggs (for pecan layer)
- 2 tbsp Butter (melted)
- 1 tsp Vanilla extract (for pecan layer)
- 1 cup Pecan halves
Instructions
Preheat your oven to 350°F (175°C). Place the pre-made pie crust into a 9-inch pie dish if it's not already in one and set it aside.
In a medium mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
Add the large egg and 1 teaspoon of vanilla extract to the cream cheese mixture. Beat until fully combined and no lumps remain.
Pour the cream cheese mixture into the pie crust, spreading it out into an even layer, and set aside.
In another medium bowl, whisk together the light corn syrup, brown sugar, eggs, melted butter, and 1 teaspoon of vanilla extract until smooth.
Stir in the pecan halves to evenly coat them in the mixture.
Gently pour the pecan mixture over the cheesecake layer in the pie crust. Spread the pecans evenly on top.
Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 50-55 minutes or until the pecan layer is set and golden brown.
Remove the pie from the oven and let it cool completely at room temperature before transferring it to the refrigerator to chill for at least 4 hours or overnight.
Serve chilled or at room temperature. Optionally, garnish with whipped cream or additional chopped pecans before serving.
Nutrition Facts
Calories |
4221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.0 g | 345% | |
| Saturated Fat | 92.2 g | 461% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 1887 mg | 82% | |
| Total Carbohydrate | 425.7 g | 155% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 276.3 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 466 mg | 36% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1164 mg | 25% | |
*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.
