free counter with statistics Print

Decadent Pecan Cheesecake Pie (Two Desserts in One!)

Bake the ultimate Pecan Cheesecake Pie! This recipe features a creamy cheesecake layer topped with a gooey pecan pie filling in a single crust.

Ingredients

Scale

Here’s the complete list of ingredients, with precise measurements:

  • 1 unbaked 9-inch pie crust
  • 1 (8 oz) package cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup pecans, chopped
  • 1 cup corn syrup (light or dark)
  • 1/4 cup brown sugar, packed
  • 3 large eggs

These quantities are designed for a standard 9-inch pie.

Ensure cream cheese is fully softened and eggs are at room temperature if possible.

Instructions

Let’s build and bake this unique two-in-one pie:

1. Prepare Oven and Pie Crust:

  • Preheat oven to 425°F (220°C).
  • Prepare your unbaked pie crust: Fit it into a 9-inch pie plate. Crimp the edges decoratively if desired. Set aside. (No need to pre-bake the crust).

2. Make Cheesecake Layer:

  • In a medium bowl, combine the softened cream cheese and granulated sugar.
  • Beat with an electric mixer on medium speed until completely smooth and creamy, scraping down the sides as needed.
  • Beat in the 1 egg and the vanilla extract until just combined and smooth. Do not overbeat.

3. Assemble First Layers:

  • Spread the prepared cream cheese mixture evenly over the bottom of the unbaked pie shell.
  • Sprinkle the chopped pecans evenly over the top of the cream cheese layer.

4. Make Pecan Pie Filling:

  • In a separate medium or large bowl, whisk the remaining 3 eggs until lightly beaten.
  • Add the corn syrup and packed brown sugar to the eggs. Whisk vigorously until everything is very well combined and smooth.

5. Add Pecan Filling and Bake (Stage 1):

  • Carefully and slowly pour the pecan pie filling mixture evenly over the pecans and cheesecake layer in the pie shell.
  • Place the pie on a baking sheet (to catch potential drips). Bake in the preheated 425°F oven for 10 minutes.

6. Reduce Heat and Bake (Stage 2):

  • After the initial 10 minutes, reduce the oven temperature to 375°F (190°C).
  • Continue baking for another 25-30 minutes. The pie is done when the pecan topping is set and golden brown, and the center is mostly set (it might still have a very slight jiggle, which will firm upon cooling). If the crust edges are browning too quickly, shield them loosely with aluminum foil or a pie shield.

7. Cool Completely:

  • Remove the pie from the oven and place it on a wire rack. Let the pie cool completely to room temperature (at least 2-3 hours).
  • For best results and easier slicing, chill the cooled pie in the refrigerator for several hours or preferably overnight before serving.

8. Slice and Enjoy:

  • Once thoroughly chilled and set, slice the Pecan Cheesecake Pie into wedges and enjoy!

The two-temperature bake helps set the crust and cook the filling properly. Cooling completely is essential!

Find it online: https://cookupjoy.com/decadent-pecan-cheesecake-pie/