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Pecan Cheesecake Pie Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes plus chilling time
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pecan Cheesecake Pie combines a creamy, smooth cheesecake layer with a rich, buttery pecan topping. Made in a graham cracker crust, this dessert offers a delightful mixture of textures and flavors, perfect for gatherings or special occasions. Toasted pecans add a crunchy contrast to the luscious, sweet cream cheese base, while the caramel-like pecan topping completes this classic Southern-inspired treat.

Ingredients

Scale

Crust

  • 1 pre-made or homemade graham cracker crust

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs

Pecan Topping

  • 1 cup chopped pecans, toasted
  • 1/2 cup light brown sugar
  • 1/2 cup corn syrup
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and prepare crust: Preheat your oven to 350°F (175°C). Place the graham cracker crust on a parchment-lined baking sheet to catch any spills during baking.
  2. Mix cream cheese base: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, mixing thoroughly until well combined and creamy.
  3. Add eggs: Beat the eggs in one at a time, ensuring each egg is fully incorporated into the cream cheese mixture to maintain a smooth texture.
  4. Fill the crust: Pour the cream cheese filling evenly into the prepared graham cracker crust, spreading it smoothly with a spatula.
  5. Bake cheesecake layer: Bake the pie in the preheated oven for 20 minutes. After baking, remove and let it cool for 10 minutes to set slightly before adding the topping.
  6. Prepare pecan topping: In a medium saucepan over medium heat, combine the light brown sugar, corn syrup, unsalted butter, vanilla extract, and a pinch of salt. Stir the mixture continuously until it is smooth and begins to bubble.
  7. Add pecans to topping: Remove the saucepan from heat and stir in the toasted chopped pecans to evenly coat them with the syrupy mixture.
  8. Top the cheesecake: Spoon the pecan topping gently over the slightly cooled cheesecake layer, spreading it evenly to cover the surface.
  9. Bake final pie: Return the pie to the oven and bake for an additional 35 to 40 minutes until the pecan topping is set and golden brown.
  10. Cool and chill: Allow the pie to cool completely at room temperature. Then refrigerate for at least 3 hours or overnight to fully set the cheesecake before serving.

Notes

  • Make sure to toast the pecans beforehand to enhance their flavor and crunch.
  • Allow the pie to cool completely before refrigeration to avoid condensation making the crust soggy.
  • For best results, use full-fat cream cheese for a richer texture and flavor.
  • You can substitute corn syrup with maple syrup for a different flavor, though it may affect the texture slightly.
  • Use a water bath if desired to prevent cracking in the cheesecake layer, but it is optional for this recipe.

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Find it online: https://dailydinnersolutions.com/pecan-cheesecake-pie-recipe/