Description

Craving a dessert that combines the creamy richness of cheesecake with the sweet, nutty crunch of pecan pie? What if you could whip up a show-stopping pie that’s both decadent and surprisingly easy in under an hour? Say hello to Pecan Cheesecake Pie! This delightful hybrid features a buttery pie crust, a velvety cream cheese layer, a sprinkle of chopped pecans, and a gooey pecan pie topping.

Ingredients

Unbaked Pie Crust (1, 9-inch): Provides a buttery, flaky base for the layers.
Cream Cheese (8 oz, softened): Creates a creamy, tangy cheesecake layer.
Granulated Sugar (¼ cup): Sweetens the cream cheese layer subtly.
Eggs (4, large, divided): One egg binds the cheesecake layer; three eggs enrich the pecan topping.
Vanilla Extract (1 tsp): Adds warmth and depth to the cheesecake layer.
Pecans (1 cup, chopped): Bring a nutty crunch and classic pecan pie flavor.
Corn Syrup (1 cup): Forms the sweet, gooey pecan pie topping.
Brown Sugar (¼ cup, packed): Adds caramel-like depth to the topping.

Substitutions and Variations

Pie Crust: Use a homemade pie crust, graham cracker crust, or a gluten-free crust for dietary needs.
Cream Cheese: Substitute with low-fat cream cheese or vegan cream cheese, noting a softer texture.
Sugar: Replace granulated sugar with coconut sugar or a sugar-free alternative for the cheesecake layer.
Eggs: Use 1 tbsp flaxseed + 3 tbsp water per egg for a vegan version, though the texture may be denser.
Pecans: Swap with walnuts or almonds, or omit for a nut-free version (increase cream cheese layer thickness).
Corn Syrup: Substitute with maple syrup or honey for a different flavor, though the topping may be less gooey.
Brown Sugar: Use dark brown sugar for a deeper molasses flavor or granulated sugar for a lighter taste.
Add-Ins: Mix ¼ tsp cinnamon or bourbon into the pecan topping for warmth, or add ¼ cup chocolate chips to the cream cheese layer.

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Instructions

Preheat and Prep:
- Preheat the oven to 425°F (220°C).
- Place 1 unbaked 9-inch pie crust in a 9-inch pie plate, crimping the edges as desired. Set aside.
- Tip: If using a store-bought crust, ensure it’s thawed if frozen, and prick the bottom lightly with a fork to prevent puffing.
Make the Cream Cheese Layer:
- In a medium mixing bowl, use a stand mixer or handheld mixer on medium speed to beat 8 oz softened cream cheese, ¼ cup granulated sugar, 1 large egg, and 1 tsp vanilla extract until smooth and creamy, about 1–2 minutes.
- Spread the cream cheese mixture evenly over the bottom of the unbaked pie crust using a spatula.
- Tip: Soften cream cheese at room temperature for 30–60 minutes to avoid lumps, and scrape the bowl for even mixing.
Add the Pecan Layer:
- Sprinkle 1 cup chopped pecans evenly over the cream cheese layer, ensuring a uniform distribution.
- Tip: Chop pecans finely for a balanced texture, and toast lightly (5 minutes at 350°F) for extra flavor if desired.
Make the Pecan Topping:
- In a separate medium bowl, whisk together 3 large eggs, 1 cup corn syrup, and ¼ cup packed brown sugar until well combined and smooth, about 1 minute.
- Pour the mixture evenly over the pecans, ensuring it covers the entire surface and seeps into the gaps.
- Tip: Whisk thoroughly to dissolve the brown sugar, and pour slowly to avoid disturbing the pecan layer.
Bake the Pie:
- Bake at 425°F for 10 minutes to set the crust.
- Reduce the oven temperature to 375°F (190°C) and continue baking for 25–30 minutes, until the center is set (slightly jiggly but not liquid) and the top is golden brown.
- Remove from the oven and let cool completely on a wire rack, about 1–2 hours.
- Tip: Cover the edges with foil if browning too quickly, and check at 25 minutes to avoid overbaking.
Serve:
- Once cooled, slice into 8 wedges and serve at room temperature or chilled, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
- Tip: Use a sharp knife for clean slices, and store leftovers promptly to maintain texture