Indulge in the ultimate fusion of flavors with this remarkable Pecan Cheesecake Pie. The nostalgic pecan pie of your childhood perfectly intertwines with the creamy delight of cheesecake. Once you try it, Pecan Cheesecake will undoubtedly secure its place at the top of your go-to recipe list.
PECAN CHEESECAKE:
Are you a fan of cheesecake? How about pecan pie? If the answer is yes, then you simply must try this irresistible Pecan Pie Cheesecake recipe as soon as possible!
A few years ago, I asked people on Facebook about their favorite holiday pies, expecting apple or pumpkin pie to dominate the responses. Surprisingly, the feedback was quite divided between those two pies.
However, it became apparent that a significant number of people actually preferred pecan pie. I was taken aback by this revelation, although I must confess that I, too, adore a luscious and gooey pecan pie.
Since I had never made one before, I added it to our to-do list for the week. However, I wanted to put a unique spin on the classic pecan pie, so we brainstormed a fun twist in the BruCrew kitchen.
Given our penchant for incorporating cheesecake into our desserts, we decided to introduce a layer of creamy vanilla cheesecake to the simple pecan pie recipe. It turns out that Pecan Pie Cheesecake was the best idea we had all week!
This Pecan Cheesecake Pie is a delightful recipe that you’ll find yourself making throughout the year.
PECAN PIE CHEESECAKE INGREDIENTS:
Assembling this cheesecake pie is a breeze, requiring just a handful of ingredients for each layer. To save time while putting together the Pecan Pie Cheesecake, gather and measure all the ingredients for each part of the recipe in advance.
INGREDIENTS:
FOR THE CHEESECAKE LAYER:
1 refrigerated pie crust
8 ounce package cream cheese, softened
¼ cup granulated sugar
1 large egg
FOR THE PECAN LAYER:
⅔ cup dark corn syrup
2 large eggs
⅔ cup granulated sugar
1 ½ tablespoons unsalted butter, melted
½ teaspoon vanilla extract
1 cup pecans
INSTRUCTIONS:
Preheat oven to 350 degrees. Spray a 9.5 inch pie plate with a thin layers of nonstick baking spray.
Press the pie crust into the pie plate and crimp the edges. Refrigerate while you make the fillings.
Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the unbaked pie crust.
Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla.
Stir in the pecans. Gently spoon the mixture over the cheesecake layer.
Cover the edges of the pie crust with a pie shield or strips of foil, so it doesn’t burn. Bake for 50 minutes.
Remove from the oven and let cool 1-2 hours. It will be puffy when it comes out, but it will sink as it cools.
Refrigerate until chilled all the way through.