Here’s a rich and indulgent Pecan Cheesecake Pie recipe—a perfect blend of creamy cheesecake and sweet, crunchy pecans 🥧🥜
Ingredients (9-inch pie)
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup (1 stick) butter, melted
For the cheesecake layer:
- 16 oz (450 g) cream cheese, softened
- ½ cup sugar
- 2 large eggs
- ½ tsp vanilla extract
- ¼ cup sour cream or heavy cream
For the pecan topping:
- 1 cup chopped pecans
- ½ cup brown sugar
- ¼ cup butter, melted
- 2 tbsp corn syrup (optional, for stickiness)
- ½ tsp vanilla extract
Instructions
1. Prepare the crust
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter.
- Press into the bottom of a 9-inch pie pan. Bake 8–10 minutes and let cool.
2. Make the cheesecake layer
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Stir in vanilla and sour cream (or cream).
- Pour over cooled crust. Bake 25–30 minutes until almost set.
3. Prepare the pecan topping
- In a bowl, combine pecans, brown sugar, melted butter, corn syrup, and vanilla.
- Spread topping evenly over partially baked cheesecake.
4. Bake the pie
- Return pie to oven and bake 15–20 minutes until topping is bubbly and golden.
- Cool to room temperature, then refrigerate at least 2–3 hours before serving.
5. Serve
- Slice and enjoy chilled or at room temperature.
- Optional: drizzle with caramel sauce or whipped cream for extra indulgence.
Tips
- Crunchy topping: Toast pecans for 5 minutes before adding to topping for extra flavor.
- Cheesecake texture: Don’t overmix cream cheese with eggs to avoid cracks.
- Make-ahead: Can be made a day in advance; flavors improve overnight.
I can also give a mini pecan cheesecake tart version—individual servings that look really elegant for parties.
Do you want me to do that?
