Pecan Cheesecake Pie

By jiafei

8 Person

85 Minutes

568 Calories

Pecan pie gets an exciting new twist! This double-decker pie features a layer of cheesecake topped with sticky pecans. It’s like two desserts in one. Pie meets cheesecake. The best of both worlds. In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make.

Ingredients

Filling

Whipped cream for serving
2 cups Pecan pieces, toasted
1/4 tsp. Salt
3 tbsp. Butter, melted
1/2 cup Light corn syrup
4 tsp. Pure vanilla extract oil, divided
3/4 cup Sugar, divided
3 Eggs, divided
8 oz. Cream cheese, softened

Pie Crust

5 tbsp. Ice water
4 tbsp. Shortening
4 tbsp. Cold butter, cut into cubes
1/4 tsp. Salt
1 1/2 cups All-purpose flour

Method

01

In a large mixing bowl whisk the flour and salt together. Use a pastry blender or two forks used scissor fashion to cut the butter into the flour until you get coarse crumbs. Repeat with the shortening. Drizzle with ice water 1 tablespoon at a time (you may not need it all) and toss to combine with a fork, once it starts sticking together use your hands to form it into a ball. Press it into a disk, cover with plastic wrap and refrigerate 1/2 hour.
02

Dust a flat surface with flour and roll the dough out to an 11-inch circle. Press it into the pan and flute the edges or use a fork to make a design.
03

Preheat oven to 350°F. Skip this next step if you made your crust - Prepare crust as directed on package for a one-crust pie using a 9-inch deep-dish pie plate.
04

Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in a large bowl with electric mixer on medium speed until well blended and smooth.
05

Spread evenly on bottom of crust. Bake 15 minutes.
06

Beat the remaining 2 eggs and 1/2 cup sugar in a large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended.
07

Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
08

Bake 35 to 40 minutes or until just set in the center. Cool completely on wire rack. Refrigerate leftovers.

Related Tags

Pecan Cheesecake Pie

4.3

( By jiafei )

01 Information

Grade easy
Serving 8 servings
Calorie 568 Kcal
Prep Time 35 Mins
Cook Time 50 Mins
Total Time 85 Mins

02 Ingredients

Filling

Whipped cream for serving

2 cups Pecan pieces, toasted

1/4 tsp. Salt

3 tbsp. Butter, melted

1/2 cup Light corn syrup

4 tsp. Pure vanilla extract oil, divided

3/4 cup Sugar, divided

3 Eggs, divided

8 oz. Cream cheese, softened

Pie Crust

5 tbsp. Ice water

4 tbsp. Shortening

4 tbsp. Cold butter, cut into cubes

1/4 tsp. Salt

1 1/2 cups All-purpose flour

03 Method

Step 1

In a large mixing bowl whisk the flour and salt together. Use a pastry blender or two forks used scissor fashion to cut the butter into the flour until you get coarse crumbs. Repeat with the shortening. Drizzle with ice water 1 tablespoon at a time (you may not need it all) and toss to combine with a fork, once it starts sticking together use your hands to form it into a ball. Press it into a disk, cover with plastic wrap and refrigerate 1/2 hour.

Step 2

Dust a flat surface with flour and roll the dough out to an 11-inch circle. Press it into the pan and flute the edges or use a fork to make a design.

Step 3

Preheat oven to 350°F. Skip this next step if you made your crust - Prepare crust as directed on package for a one-crust pie using a 9-inch deep-dish pie plate.

Step 4

Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in a large bowl with electric mixer on medium speed until well blended and smooth.

Step 5

Spread evenly on bottom of crust. Bake 15 minutes.

Step 6

Beat the remaining 2 eggs and 1/2 cup sugar in a large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended.

Step 7

Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.

Step 8

Bake 35 to 40 minutes or until just set in the center. Cool completely on wire rack. Refrigerate leftovers.

04 Author