pecan pie cheesecake
I started working on this recipe years ago. I wanted to make something special for my dad's birthday. So I decided to put his 2 faves together. After a few years and MANY pies, I finally got it down to a science. I hope your family loves this as much as mine does. This makes 2 9" pies.
Blue Ribbon Recipe
Oh my... pecan pie and cheesecake in one bite. Thick, creamy, chewy, and gooey, this pie will be a hit at any gathering! It's everything you love about sweet pecan pie with a tangy cheesecake on top. We opted to add pecan halves for decoration, but that's optional. Very decadent, it's a great option for a holiday dessert.
prep time
2 Hr 20 Min
cook time
45 Min
method
Bake
yield
16 serving(s)
Ingredients
- 1 - refrigerated or frozen pie crust 9"
- PECAN PIE LAYER
- 3 large eggs
- 1 cup light corn syrup
- 1/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 cup pecans, in pieces or halved
- CHEESECAKE LAYER
- 2 packages cream cheese, room temperature (8 oz each)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- pecan halves, optional garnish
How To Make pecan pie cheesecake
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Step 1If using a frozen pie crust, let it stand on the counter before baking. Preheat oven to 350 degrees F. In your mixer, combine 3 eggs with 1/4 cup sugar. -
Step 2Add corn syrup and vanilla.
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Step 3Stir in pecans.
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Step 4Pour into the pie crust.
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Step 5In a mixer, beat cream cheese on medium until light and fluffy.
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Step 6Add sugar and salt mix on low speed until combined.
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Step 7Add egg and vanilla.
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Step 8Gently spread on top of the pecan pie layer. Add pecan halves to decorate the pie, if desired.
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Step 9Bake for 45 minutes.
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Step 10Refrigerate at least 2 hours before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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