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Pecan cheesecake pie

  • Author: Marsha



To make the cheesecake layer:

  • Pie crust
  • 8 ounces vanilla cream cheese (softened)
  • ½ cup granulated sugar
  • 1 egg

To make the pecan layer:

  • 1 cup pecans
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter (melted)
  • 2½ cups granulated sugar
  • ⅔ cup dark corn syrup
  • 2 eggs


Prepare the Baking Pan and Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While the oven is warming up, take your baking or pie pan and apply a non-stick coating. This can be done either by lining it with parchment paper or by lightly greasing it with butter or cooking oil.

Pie Crust Preparation: Lay your pie crust into the prepared pan. Gently press it into the bottom and sides of the pan to fit. If desired, you can crimp the edges of the crust for a decorative effect. Once the crust is in place, place the pan in the refrigerator to keep the crust firm while you prepare the other layers.

Making the Cheesecake Layer: In a mixing bowl, start preparing the cheesecake layer. Take your softened vanilla cream cheese and add it to the bowl. Pour in ½ cup of granulated sugar. Using a hand mixer or stand mixer, beat the cream cheese and sugar together until the mixture is smooth and well combined. This should take about 2 minutes. Once the sugar is fully incorporated, add one egg to the mixture and continue to beat until the egg is thoroughly blended into the cream cheese mixture.

Assembling the Cheesecake Layer: Remove the pie crust from the refrigerator. Pour the cream cheese mixture over the crust, using a spatula to spread it evenly. Make sure the layer is smooth and covers the entire crust.

Preparing the Pecan Layer: In a separate bowl, combine the ingredients for the pecan layer. Start by melting ½ cup of unsalted butter; this can be done in a microwave or on a stovetop. To the melted butter, add 2½ cups of granulated sugar, ⅔ cup of dark corn syrup, and 1 teaspoon of vanilla extract. Mix these ingredients until well combined. In a small dish, lightly beat 2 eggs, then add them to the mixture, stirring constantly to ensure they blend well. Finally, fold in 1 cup of pecans, making sure they are evenly distributed in the mixture.

Adding the Pecan Layer: Gently pour this pecan mixture over the cheesecake layer in the pie pan. The pecan mixture should form a distinct layer on top of the cheesecake layer. Be careful not to mix the two layers

together; the goal is to have a clear separation between the creamy cheesecake and the nutty pecan topping.

Baking the Pie: Before placing the pie in the oven, cover the top loosely with aluminum foil. This will prevent the top from burning or getting too dark. Place the pie in the preheated oven and bake for about 50-60 minutes. Check the pie after 50 minutes; the pecan layer should be set, and the edges of the crust golden brown. If it’s not quite done, give it a few more minutes, but keep an eye on it to prevent over-baking.

Cooling and Serving: Once baked, remove the pie from the oven and allow it to cool at room temperature for about 2 hours. This resting period lets the pie set and makes it easier to slice. After cooling, you can drizzle the top with condensed milk for an extra touch of sweetness and richness if you like. Slice and serve the pie. It’s great on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Remember, patience is key in baking – don’t rush the cooling process as the flavors develop and settle as the pie cools. Enjoy your homemade Pecan Cheesecake Pie!