Pecan Cheesecake Pie
Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs (or crushed pecans + graham crackers)
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¼ cup sugar
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6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
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16 oz (450 g) cream cheese, softened
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½ cup sugar
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2 large eggs
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1 teaspoon vanilla extract
For the Pecan Topping:
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1 cup pecans, roughly chopped
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½ cup brown sugar
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¼ cup corn syrup (or maple syrup for a twist)
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2 tablespoons unsalted butter, melted
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1 teaspoon vanilla extract
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Pinch of salt
Instructions
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Make the crust
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Mix graham cracker crumbs, sugar, and melted butter in a bowl.
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Press firmly into the bottom of a 9-inch pie pan.
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Bake at 350°F (175°C) for 8–10 minutes. Let it cool while you make the cheesecake layer.
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Prepare the cheesecake layer
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Beat cream cheese until smooth.
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Add sugar and vanilla, mixing well.
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Beat in eggs one at a time until fully incorporated.
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Pour the cheesecake filling over the cooled crust and smooth the top.
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Make the pecan topping
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In a bowl, mix chopped pecans, brown sugar, corn syrup, melted butter, vanilla, and salt.
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Spread evenly over the cheesecake layer.
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Bake the pie
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Bake at 350°F (175°C) for 30–35 minutes, until the topping is bubbly and the cheesecake layer is set (slightly jiggly in the center is okay).
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Cool to room temperature, then refrigerate at least 2–3 hours before serving.
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Serve
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Slice and serve plain or with a drizzle of caramel sauce or a dollop of whipped cream.
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💡 Tips for Success
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Room temperature cream cheese ensures a smooth, lump-free cheesecake.
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Toast pecans lightly in the oven for 5 minutes for extra nutty flavor.
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Chill well before slicing to prevent the layers from sliding.
If you like, I can also give you a no-bake version of pecan cheesecake pie that’s even faster but just as rich and nutty. It’s a huge hit for holidays or last-minute desserts. Do you want me to do that?