If you’re a fan of creamy cheesecake and nutty pecans, then this Pecan Cheesecake Pie is the ultimate dessert for you. The combination of a luscious cheesecake layer topped with a sweet and crunchy pecan filling creates a symphony of flavors that will leave your taste buds craving for more.
This delightful pie is perfect for any occasion, whether it’s a family gathering, a holiday feast, or simply a sweet treat to enjoy at home. So let’s dive into the details and learn how to create this mouthwatering dessert!
To create this delectable Pecan Cheesecake Pie, you’ll need the following kitchen equipment:
- 9.5-inch pie plate
- Mixing bowls
- Measuring cups and spoons
- Pie shield or aluminum foil
- Plastic wrap or airtight container for storage
Storage and Leftovers
Once the Pecan Cheesecake Pie has cooled, it’s time to savor its deliciousness. However, if you find yourself with any leftovers (which is quite rare), here’s how you can store them properly:
- Cover the pie with plastic wrap or transfer it to an airtight container.
- Refrigerate the pie to maintain its freshness and prolong its shelf life.
- The Pecan Cheesecake Pie can be stored in the refrigerator for up to 3-4 days.
Ingredients for Pecan Cheesecake Pie
To make this heavenly Pecan Cheesecake Pie, you’ll need the following ingredients:
For the Cheesecake Layer:
- 1 refrigerated pie crust
- 8-ounce package of cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
For the Pecan Layer:
- ⅔ cup dark corn syrup
- 2 large eggs
- ⅔ cup granulated sugar
- 1 ½ tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 1 cup pecans
Preparing the Pie Crust
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9.5-inch pie plate with a thin layer of nonstick baking spray.
- Take the refrigerated pie crust and press it into the pie plate, ensuring that it covers the bottom and sides. Crimp the edges for a decorative touch.
- Place the pie crust in the refrigerator while you prepare the fillings.
Creating the Cheesecake Layer
- In a mixing bowl, beat the softened cream cheese and granulated sugar until creamy and smooth.
- Add the large egg to the cream cheese mixture and beat again until well combined.
- Spread the creamy mixture evenly over the bottom of the unbaked pie crust, creating the cheesecake layer.
Making the Pecan Layer
- In a separate bowl, whisk together the dark corn syrup, eggs, granulated sugar, melted butter, and vanilla extract until well blended.
- Stir in the pecans, ensuring they are evenly coated with the mixture.
- Gently spoon the pecan mixture over the cheesecake layer, spreading it out to cover the surface.
Baking and Cooling
- To prevent the edges of the pie crust from burning, cover them with a pie shield or strips of foil.
- Place the pie in the preheated oven and bake for approximately 50 minutes or until the filling is set and the crust is golden brown.
- Once baked, remove the pie from the oven and allow it to cool for 1-2 hours. As it cools, the pie will sink slightly from its puffy state.