If you have a love for rich, decadent desserts that bring together creamy, nutty, and sweet flavors all in one bite, then this Pecan Cheesecake Pie Recipe is about to become your new favorite. This pie combines the smooth tang of a classic cheesecake with the irresistible crunch and caramel warmth of a pecan topping, nestled in a tender, buttery crust that you’ll want to make again and again. Whether for a special occasion or just because you’re craving something truly indulgent, this recipe delivers a show-stopping dessert that’s surprisingly simple to create and absolutely unforgettable to eat.
Ingredients You’ll Need
This Pecan Cheesecake Pie Recipe uses straightforward ingredients, each playing an important role in building layers of flavor and texture that harmonize perfectly. From the flaky crust to the creamy cheesecake filling and the luscious pecan topping, every item here is essential to bringing this delicious pie to life.
- Ice water (1/4 cup): Critical for binding the pie dough without melting the butter, keeping the crust flaky.
- Flour (2 cups): The sturdy base for the crust, providing structure and that homemade feel.
- Sugar (1 & 1/2 tablespoons plus others): A touch of sweetness in the crust and the filling balances out the rich ingredients.
- Salt (1 teaspoon): Enhances all the flavors in the crust and filling, preventing blandness.
- Butter (1/2 cup cold + 1 tablespoon melted): Cold butter creates flakiness in the crust, while melted butter enriches the pecan topping.
- Crisco (6 tablespoons): Adds tenderness to the crust, making it perfectly soft yet firm.
- Eggs (3 total, including 1/2 beaten for crust): Bind ingredients and add richness to both crust and filling.
- Cream cheese (1 8-oz package, softened): The star of the cheesecake layer, delivering creamy texture and tangy depth.
- Dark corn syrup (2/3 cup): Essential for that glossy, sweet pecan topping that’s sticky and nutty.
- Vanilla (1/2 teaspoon): Adds warmth and rounds out the flavors beautifully.
- Pecan halves (1 cup, toasted optional): The crunchy, buttery highlight of the pie’s topping that gives it signature texture and taste.
- Caramel sauce and whipped cream (to garnish): Optional, but highly recommended for that extra touch of decadence.
How to Make Pecan Cheesecake Pie Recipe
Step 1: Prepare the Pie Crust
Start with making the pie crust, which forms the delicious foundation for this pie. The recipe gives you enough dough for two crusts, so you can freeze one disk for next time. Using cold butter and Crisco combined with ice water ensures a tender yet flaky crust. Mix flour, sugar, and salt, then cut in the fats until the mixture looks like coarse crumbs. Add half a beaten egg mixed with ice water to bring everything together gently. Roll out the dough carefully to fit your 9-inch pie pan, then chill it while you prepare the filling.
Step 2: Make the Cheesecake Layer
Beat the softened cream cheese with sugar and one egg until smooth and just combined. Don’t overbeat to avoid too much air, which can cause cracks. Spread this luscious cheesecake mixture evenly on the chilled crust, creating a creamy layer that will contrast perfectly with the pecan topping.
Step 3: Prepare the Pecan Topping
In a clean bowl, melt butter and mix with sugar and dark corn syrup to form a luscious base. Add the eggs and vanilla, stirring gently to combine before folding in toasted pecan halves. This sticky, nutty filling will become the signature layer of this pie, bringing a deep caramel flavor and satisfying crunch.
Step 4: Assemble and Bake
Use a spoon to gently add the pecan mixture on top of the cheesecake layer—avoid pouring to keep the layers distinct and beautiful. Protect the edges of the crust from burning by covering them with a foil ring. Bake the pie at 350°F (175°C) for about 50 to 55 minutes until mostly set but slightly jiggly in the center. Let it cool for an hour, then chill in the refrigerator for at least 3 hours to allow all the flavors to meld perfectly.
How to Serve Pecan Cheesecake Pie Recipe
Garnishes
The simple addition of whipped cream dolloped on top and a drizzle of warm caramel sauce takes this pie to a new level of indulgence. The whipped cream adds lightness that balances the richness, while the caramel enhances those warm, sweet notes from the pecan topping. Freshly toasted pecans scattered on top can add an appealing crunch and extra visual appeal.
Side Dishes
Serve this pecan cheesecake pie alongside a scoop of vanilla ice cream or freshly brewed coffee to complement its sweetness. For a lighter finish, a fresh berry salad or crisp apple slices on the side also work beautifully, cutting through the richness and refreshing your palate.
Creative Ways to Present
To impress guests or jazz up the presentation, try serving individual mini pecan cheesecake pies in ramekins or tart pans. Alternatively, you can slice the pie and plate it with a cascade of caramel sauce and a sprig of mint for an elegant dessert. Adding a sprinkle of flaky sea salt over the caramel topping can create a contrast that makes every bite even more memorable.
Make Ahead and Storage
Storing Leftovers
After enjoying your Pecan Cheesecake Pie Recipe, cover any leftovers with plastic wrap or store them in an airtight container in the refrigerator. The pie keeps wonderfully for up to 4 days, and the flavors actually deepen as it chills, making each slice just as delightful as the first.
Freezing
If you want to save pie for longer, you can freeze it. Wrap the cooled pie tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It will keep well for up to 2 months. When ready to eat, thaw it overnight in the refrigerator for the best texture and flavor.
Reheating
While this cheesecake pie is best served chilled, if you prefer a slightly warmer slice, let it sit at room temperature for about 30 minutes before eating. Avoid microwaving, as the pecan topping can become soggy and the texture may suffer.
FAQs
Can I use pre-made pie crust instead of making my own?
Absolutely! While homemade crust adds a special touch, you can use store-bought pie crusts for convenience. Just make sure to blind-bake it slightly before adding the cheesecake layer to prevent sogginess.
Do I have to toast the pecans?
Toasting pecans is optional but highly recommended because it intensifies their flavor and adds a wonderful crunch that complements the creamy layers.
Can I substitute dark corn syrup with another sweetener?
You can use light corn syrup or maple syrup as alternatives, but dark corn syrup provides that classic, deep caramel flavor which is signature to this pie’s topping.
How do I prevent the crust edges from burning?
Covering the crust edges with a foil ring or pie shield halfway through baking protects them from over-browning and keeps the crust perfectly golden.
Is this pie suitable to make ahead of time for gatherings?
Definitely! In fact, making the Pecan Cheesecake Pie Recipe a day in advance allows the flavors to meld beautifully. Just keep it chilled until serving.
Final Thoughts
This Pecan Cheesecake Pie Recipe is a true crowd-pleaser that feels like a decadent indulgence but comes together with simple, accessible ingredients and straightforward steps. Whether you’re baking for a holiday, special occasion, or just treating yourself, this pie promises a perfect balance of creamy cheesecake richness, sticky pecan sweetness, and flaky crust that’s impossible to resist. Give it a try—you’ll be so glad you did!
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Pecan Cheesecake Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Cheesecake Pie combines a tender homemade pie crust with a creamy cheesecake layer topped by a rich, gooey pecan filling. Baked to perfection with toasted pecan halves, this dessert offers a delightful contrast of textures and flavors, finished with a drizzle of caramel sauce and a dollop of whipped cream for an indulgent treat.
Ingredients
Pie Crust
- 1/4 cup ice water
- 2 cups flour
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup butter (cold, cut into chunks, 1 stick)
- 6 tablespoons Crisco
- 1/2 large egg (beaten)
Cheesecake Layer
- 1 (8-oz) package cream cheese (softened)
- 1/4 cup sugar
- 1 large egg
Pecan Topping
- 1 tablespoon butter (melted)
- 2/3 cup sugar
- 2/3 cup dark corn syrup
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup pecan halves (toasted if desired)
Garnishes
- Caramel sauce
- Whipped cream
Instructions
- Make the Pie Crust: Measure 1/4 cup water into a glass measuring cup and place it in the freezer to chill. In a large bowl, whisk together the flour, sugar, and salt. Use a pastry cutter or fork to cut in the cold butter and Crisco until the mixture resembles coarse crumbs without overworking it.
- Add Egg and Water: Beat one egg in a small bowl and pour out half. Add the remaining half egg to the chilled water. Beat together, then add to the flour and fat mixture. Stir until the dough just comes together, then knead once or twice to form a dough ball. Divide the dough in half, shape one half into a disk, and freeze it for later.
- Roll Out Dough: On a well-floured surface, roll out the remaining dough. Spray a 9-inch pie pan with nonstick spray, transfer the dough by rolling it loosely on the rolling pin, then place in the pie pan. Fold edges under and crimp or shape as desired. Refrigerate the crust while preparing the filling.
- Preheat Oven: Set the oven to 350°F (175°C) to prepare for baking.
- Prepare Cheesecake Layer: In a stand mixer or medium bowl, beat the softened cream cheese until smooth. Add 1/4 cup sugar and beat again. Incorporate 1 egg and mix just until combined, scraping the bowl sides to ensure even mixing.
- Spread Cheesecake Layer: Carefully spread the cheesecake mixture evenly onto the bottom and edges of the prepared pie crust.
- Prepare Pecan Topping: In a clean bowl, melt 1 tablespoon butter. Stir in 2/3 cup sugar, then add the dark corn syrup and mix well. Beat in 2 eggs using a spoon, then add 1/2 teaspoon vanilla extract. Fold in the pecan halves gently.
- Add Pecan Mixture: Using a spoon, carefully and gently layer the pecan mixture over the cheesecake layer without pouring to avoid mixing the layers.
- Protect Crust: Cover the edge of the pie crust with a custom-cut aluminum foil ring to prevent over-browning during baking.
- Bake the Pie: Place the pie in the preheated oven and bake for 50 to 55 minutes. The pie is done when mostly set with a slight jiggle in the center. If the entire pie wobbles, bake longer in small increments.
- Cool and Chill: Remove the pie from the oven and let it cool at room temperature for 1 hour. Cover with plastic wrap and refrigerate for at least 3 hours to fully set before serving.
- Serve: Garnish each slice with whipped cream and a drizzle of caramel sauce for an extra decadent touch.
Notes
- This pie crust recipe yields enough dough for two crusts; freeze the second half for another time.
- Using half an egg for the crust may be slightly tricky but results in a tender crust.
- Gently spooning the pecan layer prevents mixing the layers, preserving the distinct cheesecake and pecan textures.
- Covering the crust edges with foil helps avoid excessive browning during baking.
- Toasting pecans enhances their flavor but is optional.
- Allowing sufficient chilling time improves slice cleanly and flavor melding.
