Pecan Cheesecake Pie

No ratings yet

Pecan cheesecake pie bakes into three layers on its own: a sticky pecan pie base, a smooth cheesecake middle, and caramelized whole pecans across the top. It's a pie that magically transforms from 2 layers into 3, perfect for holiday dinners.

Prep Time20

Cook Time1

Cooling Time2 40

Total Time4

Course: Dessert

Cuisine: American

Servings:

Calories: 426kcal

Author: Shauna

Ingredients

1 9-inch unbaked pie crust

Cheesecake Layer

12 ounces of softened cream cheese
⅔ cup of granulated sugar
¼ teaspoon of salt
2 tablespoons of all-purpose flour
2 teaspoons of vanilla extract
¼ cup of room temperature sour cream
¼ cup of heavy whipping cream
2 large room temperature eggs

Pecan Pie Layer

3 large eggs
1 teaspoon of vanilla extract
1 cup of light corn syrup
⅓ cup of granulated sugar
1 cup of whole pecans

Instructions

Preheat the oven to 350°F.
In a medium mixing bowl, beat the cream cheese and sugar together with a hand mixer or stand mixer until light and fluffy.
Add the salt, flour, vanilla, sour cream, and heavy cream. Mix just until combined.
By hand, mix in the eggs, one at a time. Stir gently to prevent extra air from getting into the mixture.
Pour the cheesecake mixture into the pie crust.
Whisk together the eggs, vanilla, corn syrup, and granulated sugar in a separate bowl until well combined.
Mix in the whole pecans. Gently spoon the pecan mixture over the cheesecake layer. Some of the mixture will seep through the cheesecake mixture, and as it bakes, the pecan pie layer will settle on the bottom. Spread out the pecans to cover the top of the pie as evenly as possible.
Bake for 60 minutes. The center of the pie will be slightly jiggly and will set as the pie cools. Turn off the oven, keeping the door closed for 20 minutes. After this 20 minutes, crack the oven door and leave the pie in place for another 20 minutes.
Remove the pie from the oven. Allow it to cool the rest of the way and then transfer to the refrigerator to chill for several hours before slicing and serving.

Notes

Room temperature cream cheese blends smoothly. Cold cream cheese leaves lumps in the filling that won't beat out.
Too much air in the batter makes the cheesecake puff while it bakes and then crack as it settles, so stir the eggs in by hand rather than with an electric mixer.
Set the pie plate on a baking sheet. It makes it much easier to move it in and out of the oven.
Oven temperatures vary and may need recalibrating from time to time, so it's worth watching the pie as the hour approaches. If the crust edges take on too much color, loosely tenting them with foil protects them through the rest of the bake.
A slightly jiggly center at 60 minutes is correct. The pie keeps setting as it cools, and a firm center at that point means it went too long.
Cooling slowly and chilling for several hours is what sets the cheesecake layer.
Some of the pecan pie portion mixes into the cheesecake, but overall you'll have a pecan pie texture on the bottom, a cheesecake layer in the middle, and a caramelized pecan layer over the top.
Spread the pecans all the way to the edges during assembly. They stay roughly where you place them, so that's your chance to set up even coverage.
This recipe is written for a standard 9-inch pie plate rather than deep dish. A deeper plate spreads the same filling thinner and changes how the layers stack up.
Out of light corn syrup? Honey is the closest swap most people have on hand, measure for measure. A mild honey like clover works best, and expect the pie to brown a little faster and taste slightly sweeter. Maple syrup isn't recommended, since it's thinner and less likely to set. This recipe was developed with light corn syrup and I haven't tried other substitutions.
Make it a day ahead if you can. The chill time is built in anyway, and it frees up oven space on a holiday.
IN THE FRIDGE: Wrap the pie in plastic wrap or foil and store it in the refrigerator for five to seven days.
IN THE FREEZER: This recipe doesn't freeze well.

Find the full recipes at: thebestblogrecipes.com/pecan-cheesecake-pie/

Nutrition