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Pecan Cheesecake Pie: A Heavenly Twist on Two Classic Desserts
Imagine the rich creaminess of a New York-style cheesecake meeting the gooey, nutty sweetness of a traditional pecan pie. That’s exactly what you get with Pecan Cheesecake Pie—a decadent dessert that combines two all-time favorites into one unforgettable treat. Whether you’re celebrating a holiday, hosting a dinner party, or just craving something extraordinary, this pie is sure to wow everyone at the table.
Let’s dive into how to make this delightful dessert, step by step.
Ingredients
For the crust:
1 ¼ cups graham cracker crumbs (or crushed digestive biscuits)
¼ cup granulated sugar
6 tablespoons melted butter
Pinch of salt
For the cheesecake layer:
8 oz (225g) cream cheese, softened
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the pecan pie layer:
1 cup light corn syrup (or golden syrup)
¾ cup packed light brown sugar
3 large eggs
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups pecan halves
Step-by-Step Method
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt.
Stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish.
Bake for 8–10 minutes until golden and set. Remove and let cool while preparing the filling.
Step 2: Make the Cheesecake Layer
In a medium bowl, beat the softened cream cheese with sugar until smooth and creamy.
Add the egg and vanilla extract, then beat again until fully incorporated and lump-free.
Pour this mixture over the cooled crust, spreading it into an even layer.
Step 3: Prepare the Pecan Layer
In another bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until well combined.
Stir in the pecan halves until they’re evenly coated with the mixture.
Step 4: Assemble and Bake
Carefully spoon the pecan mixture over the cheesecake layer. Pour gently to avoid disturbing the creamy layer beneath.
Place the pie on a baking sheet to catch any overflow.
Bake at 350°F (175°C) for 45–55 minutes. The center should be set but still slightly jiggly when you nudge the pan.
If the crust edges brown too quickly, cover them with foil or a pie crust shield midway through baking.
Step 5: Cool and Serve
Remove the pie from the oven and let it cool at room temperature for about 1 hour.
Transfer to the refrigerator and chill for at least 3 hours, preferably overnight.
Slice and serve as-is, or with a dollop of whipped cream or vanilla ice cream for extra indulgence.
Tips and Variations
Nut Alternatives: Not a fan of pecans? Swap them for walnuts or even hazelnuts for a different flavor profile.
Chocolate Drizzle: Add a drizzle of dark chocolate over the top before serving for a more luxurious finish.
Make Ahead: This pie holds up beautifully in the fridge for 3–4 days, making it a perfect make-ahead dessert.
Final Thoughts
Pecan Cheesecake Pie is more than just a dessert—it’s a celebration of textures and flavors. The creamy cheesecake layer balances out the sticky, sweet crunch of the pecan topping, all held together by a buttery, crumbly crust. Whether you serve it for Thanksgiving, Christmas, or just a random Tuesday night, it’s sure to become a staple in your dessert rotation.
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