Description
This Pecan Cheesecake Pie combines a rich and creamy cheesecake layer with a gooey pecan praline topping baked inside a flaky pie crust for the ultimate holiday dessert.
Ingredients
Scale
- 1 standard 9-inch unbaked deep-dish pie crust
- 8 oz cream cheese, softened
- â…“ cup granulated white sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 3 large eggs
- â…“ cup light brown sugar, packed
- â…“ cup granulated white sugar
- ¾ cup light corn syrup
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1 ¼ cups pecans, coarsely chopped
Instructions
- Preheat oven to 180°C (350°F).
- Fit the pie crust into a deep-dish pie pan and crimp the edges.
- Beat cream cheese, â…“ cup sugar, 1 egg, and 1 teaspoon vanilla extract until smooth.
- Spread the cheesecake mixture evenly into the bottom of the pie crust.
- In a separate bowl, whisk together 3 eggs, brown sugar, â…“ cup granulated sugar, corn syrup, melted butter, and 1 teaspoon vanilla extract.
- Stir in the chopped pecans.
- Carefully spoon the pecan mixture over the cheesecake layer.
- Place the pie on a baking sheet.
- Bake for 50–55 minutes until the edges are set and the center slightly jiggles.
- After 30 minutes, loosely tent foil over the pie if the crust or pecans are browning too quickly.
- Remove from the oven and cool completely on a wire rack.
- Refrigerate for at least 4 hours or overnight before slicing.
- Serve chilled or at room temperature.
Notes
Allowing the pie to chill completely helps the cheesecake and pecan layers set properly. For extra flavor, lightly toast the pecans before adding them to the filling.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg