Description
Pecan cheesecake pie merges classic Southern comfort with creamy cheesecake magic, creating a dessert that dances between traditional and innovative. Silky layers of cream cheese and crunchy pecans promise indulgent bliss with each heavenly slice you’ll savor.
Ingredients
Scale
Pie Crust:
- 1 (9-inch) pie crust, homemade or store-bought
Main Ingredients:
- 8 ounces (227 grams) cream cheese, softened
- 1 ½ cups (150 grams) pecan halves
- 2 large eggs
- 2 large eggs
Sweeteners and Flavor Enhancers:
- ⅔ cup (130 grams) brown sugar, packed
- ⅓ cup (65 grams) granulated sugar
- ⅓ cup (80 milliliters) light corn syrup
- 2 teaspoons vanilla extract
Additional Ingredients:
- ¼ cup (60 grams) unsalted butter, melted
Instructions
- Prepare the pie foundation by nestling the pie crust into a 9-inch pan, ensuring the edges are delicately shaped for an elegant presentation.
- Craft the velvety cheesecake base by whipping cream cheese with sugar, egg, and vanilla until achieving a silky, uniform consistency. Gently distribute this luxurious mixture across the pie crust’s bottom.
- Compose the rich pecan topping by whisking brown sugar, corn syrup, melted butter, eggs, and vanilla into a harmonious blend. Fold in the pecan halves, coating them thoroughly with the glossy mixture.
- Meticulously cascade the pecan mixture over the creamy cheesecake layer, creating an even, golden-brown landscape of nutty decadence.
- Transfer the assembled pie onto a baking sheet and slide into a preheated 350F (175C) oven. Bake until the center firms and the surface transforms into a burnished bronze, approximately 50-55 minutes. Shield the crust’s edges with foil if they begin to darken too quickly.
- Allow the pie to rest and cool completely at room temperature, enabling the layers to solidify and meld together. Refrigerate for a minimum of 2 hours to ensure perfect texture and slice-ability before serving.
Notes
- Chill cream cheese beforehand to ensure a smooth, lump-free cheesecake layer that spreads effortlessly across the pie crust.
- Toast pecans lightly before adding to the topping for an enhanced nutty flavor and extra crunch that elevates the entire dessert.
- Use room temperature eggs for both layers to help ingredients blend more evenly and create a silkier texture throughout the pie.
- Prevent soggy bottom crusts by placing the pie on the lowest oven rack and using a pre-warmed baking sheet to help crisp the bottom perfectly.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 400
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg