Pecan Cheesecake Pie

Pecan Cheesecake Pie is a heavenly dessert that combines two beloved classics: the creamy, smooth texture of cheesecake and the sweet, nutty crunch of pecan pie topping. This pie offers a perfect balance of textures—silky cheesecake filling topped with sticky, caramelized pecans that add depth and crunch. It’s an ideal treat for holidays, special occasions, or whenever you want to impress with a rich, indulgent dessert.

Ingredients:

For the pie crust:
1 1/4 cups (150 g) all-purpose flour

1/2 teaspoon salt

1/2 cup (115 g) cold unsalted butter, cut into cubes

3-4 tablespoons ice-cold water

For the cheesecake layer:
16 oz (450 g) cream cheese, softened to room temperature

1/2 cup (100 g) granulated sugar

1 large egg

1 teaspoon vanilla extract

For the pecan topping:
3 large eggs

3/4 cup (180 ml) corn syrup or maple syrup

3/4 cup (150 g) brown sugar, packed

3 tablespoons unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

1 1/2 cups (150 g) pecan halves or roughly chopped pecans (toasting pecans lightly for 5 minutes enhances flavor)

Equipment Needed:
9-inch (23 cm) pie pan

Electric mixer or hand whisk

Mixing bowls

Oven

Instructions:

1. Prepare the Pie Crust:
In a large bowl, combine the flour and salt.

Add the cold butter cubes. Using your fingers, a pastry cutter, or two forks, cut the butter into the flour until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Avoid over-mixing.

Shape the dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.

Preheat your oven to 350°F (180°C).

Roll out the chilled dough on a lightly floured surface and fit it into the pie pan. Trim and crimp edges as desired.

Prick the bottom of the crust several times with a fork to prevent puffing.

Blind bake the crust for 10 minutes until it just starts to turn golden.

2. Prepare the Cheesecake Layer:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy, free of lumps.

Add the egg and vanilla extract, then mix until fully incorporated.

Pour this cheesecake mixture evenly over the partially baked pie crust.

3. Prepare the Pecan Topping:
In another bowl, whisk together eggs, corn syrup (or maple syrup), brown sugar, melted butter, and vanilla extract until smooth.

Stir in the pecans, making sure they’re evenly distributed.

Carefully pour the pecan mixture over the cheesecake layer in the pie pan.

4. Bake the Pie:
Bake in the preheated oven at 350°F (175°C) for 45-50 minutes.

The pie is done when the top is golden and set, but still slightly jiggly in the center.

Remove from oven and let it cool to room temperature for about an hour.

Refrigerate for at least 4 hours or overnight to let the cheesecake set firmly for easier slicing.

Serving Suggestions:
Serve chilled, sliced into wedges.

Top with freshly whipped cream or a drizzle of caramel sauce for extra indulgence.

Vanilla ice cream on the side is a classic match.

Sprinkle a little cinnamon or crushed pecans on top for garnish.

Tips & Tricks:
Toasting the pecans before adding them enhances their nutty flavor.

Don’t overbake, or the cheesecake layer can dry out; it should still have a slight wobble in the center when you take it out.

If you can’t find corn syrup, pure maple syrup works beautifully as a natural substitute.

Let the pie chill completely before slicing to get clean, neat slices.