Description
Succulent pecan delight cheesecake pie marries creamy cheesecake with classic pecan pie filling in one irresistible dessert. Rich Southern flavors blend seamlessly, promising a delectable experience you won’t forget.
Ingredients
Scale
Main Ingredients:
- 1 pie crust (refrigerated)
- 1 cup pecans
- 8 ounces (226 grams) cream cheese, softened
Filling Ingredients:
- 2 large eggs
- 1 large egg
- ⅔ cup (133 grams) granulated sugar
- ¼ cup (50 grams) granulated sugar
- ⅔ cup dark corn syrup
Seasoning and Preparation Ingredients:
- 1 ½ tablespoons (22 milliliters) unsalted butter, melted
- ½ teaspoon vanilla extract
Instructions
- Prepare the oven by heating to 350 degrees Fahrenheit (175 degrees Celsius). Coat a 9.5-inch (24 centimeters) pie plate with nonstick baking spray for easy release.
- Gently unfold the refrigerated pie crust into the prepared pie plate, carefully pressing it to cover the bottom and sides. Create a decorative crimp along the edges for visual appeal, then chill the crust in the refrigerator to firm up.
- In a mixing bowl, thoroughly combine softened cream cheese and granulated sugar until achieving a smooth, creamy consistency. Introduce the egg and beat until fully incorporated and the mixture appears uniform.
- Pour the cream cheese mixture into the chilled pie crust, using a spatula to spread it evenly across the bottom, creating a consistent layer.
- In a separate bowl, whisk together dark corn syrup, eggs, sugar, melted butter, and vanilla extract until well blended. Fold in the pecans, ensuring they are completely coated with the sweet mixture.
- Carefully distribute the pecan layer over the cream cheese base, taking care to create an even spread across the entire surface.
- Shield the pie crust edges using a pie shield or aluminum foil strips to prevent excessive browning during baking.
- Place the pie in the preheated oven and bake for approximately 50 minutes. The pie is ready when it appears set and the crust has turned a golden brown color.
- Remove the pie from the oven and allow it to cool at room temperature for 1-2 hours. As it cools, the pie will naturally settle and slightly deflate, creating a delightful texture.
Notes
- Chill the pie crust to prevent shrinkage and maintain its shape during baking.
- Softening cream cheese at room temperature ensures a smooth, lump-free cheesecake layer.
- Cover pie crust edges with foil to prevent burning and achieve an evenly golden crust.
- Allow the pie to cool completely for at least 1-2 hours to set properly and develop full flavor.
- Use fresh, high-quality pecans for the most rich and nutty taste in the topping.
- Room temperature ingredients blend more easily and create a more consistent texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg