Pecan Cheesecake Pie is a delightfully rich and creamy dessert that’s filled with a luscious cheesecake layer and topped with a sweet and crunchy pecan topping. It’s not heavy or overly sweet either.
I think it’s a perfect dessert for any special occasion or holiday gathering, and if you’re not a fan of pecans, feel free to omit them. It will still be undeniably delicious! If you’re looking for a decadent treat that’s not overly complicated, you’ve come to the right place. When you make a creamy cheesecake filling and pair it with a buttery, nutty pecan topping, you get the perfect pie. The addition of pecans just sends it over the top. I’ve really been in the mood for something indulgent, and this dreamy pie reminds me of festive celebrations and family gatherings. Not a fan of pecans? Don’t worry, it’s still delicious without them.
Kitchen Equipment Needed
- Pie dish (9-inch)
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Pecan Topping:
- 1 cup pecan halves
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Directions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, then let it cool while preparing the filling.
- Make the Cheesecake Layer:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Pour the cheesecake mixture over the cooled crust and spread evenly.
- Bake the Cheesecake Layer:
- Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set but still slightly jiggly in the center. Let it cool while preparing the pecan topping.
- Prepare the Pecan Topping:
- In a mixing bowl, combine the pecan halves, brown sugar, heavy cream, melted butter, and vanilla extract. Mix well.
- Add the Pecan Topping:
- Carefully spoon the pecan mixture over the cooled cheesecake layer, spreading it evenly.
- Bake the Pie:
- Return the pie to the oven and bake for an additional 20-25 minutes, or until the pecan topping is bubbly and golden brown.
- Cool and Serve:
- Allow the pie to cool completely before refrigerating for at least 2 hours or overnight. Serve chilled.
Prep Time:
20 minutes
Cook Time:
45-50 minutes
Total Time:
1 hour 10 minutes
Nutrition (per serving, based on 10 servings):
- Calories: 450
- Total Fat: 32g
- Saturated Fat: 16g
- Cholesterol: 115mg
- Sodium: 250mg
- Total Carbohydrate: 34g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 5g
Enjoy this rich and creamy Pecan Cheesecake Pie, a perfect treat for any occasion!
Pecan Cheesecake Pie
Pecan Cheesecake Pie is a delightfully rich and creamy dessert that’s filled with a luscious cheesecake layer and topped with a sweet and crunchy pecan topping.
Equipment
- Pie dish (9-inch)
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- For the Cheesecake Layer:
- 2 packages 8 oz each cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Pecan Topping:
- 1 cup pecan halves
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, then let it cool while preparing the filling.
- Make the Cheesecake Layer:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Pour the cheesecake mixture over the cooled crust and spread evenly.
- Bake the Cheesecake Layer:
- Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set but still slightly jiggly in the center. Let it cool while preparing the pecan topping.
- Prepare the Pecan Topping:
- In a mixing bowl, combine the pecan halves, brown sugar, heavy cream, melted butter, and vanilla extract. Mix well.
- Add the Pecan Topping:
- Carefully spoon the pecan mixture over the cooled cheesecake layer, spreading it evenly.
- Bake the Pie:
- Return the pie to the oven and bake for an additional 20-25 minutes, or until the pecan topping is bubbly and golden brown.
- Cool and Serve:
- Allow the pie to cool completely before refrigerating for at least 2 hours or overnight. Serve chilled.
- Prep Time:
- 20 minutes
- Cook Time:
- 45-50 minutes
- Total Time:
- 1 hour 10 minutes
- Nutrition (per serving, based on 10 servings):
- Calories: 450
- Total Fat: 32g
- Saturated Fat: 16g
- Cholesterol: 115mg
- Sodium: 250mg
- Total Carbohydrate: 34g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 5g
- Enjoy this rich and creamy Pecan Cheesecake Pie, a perfect treat for any occasion!
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