Pecan Cheesecake Pie is a heavenly dessert that combines two beloved classics: the creamy, smooth texture of cheesecake and the sweet, nutty crunch of pecan pie topping. This pie offers a perfect balance of textures—silky cheesecake filling topped with sticky, caramelized pecans that add depth and crunch. It’s an ideal treat for holidays, special occasions, or whenever you want to impress with a rich, indulgent dessert.
Ingredients:
For the pie crust:
1 1/4 cups (150 g) all-purpose flour
1/2 teaspoon salt
1/2 cup (115 g) cold unsalted butter, cut into cubes
3-4 tablespoons ice-cold water
For the cheesecake layer:
16 oz (450 g) cream cheese, softened to room temperature
1/2 cup (100 g) granulated sugar
1 large egg
1 teaspoon vanilla extract
For the pecan topping:
3 large eggs
3/4 cup (180 ml) corn syrup or maple syrup
3/4 cup (150 g) brown sugar, packed
3 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 1/2 cups (150 g) pecan halves or roughly chopped pecans (toasting pecans lightly for 5 minutes enhances flavor)
Equipment Needed:
9-inch (23 cm) pie pan
Electric mixer or hand whisk
Mixing bowls
Oven
Instructions:
see next page
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