Pecans and cheesecake were meant to be together. Make this Pecan Cheesecake Pie this holiday season and watch it disappear in no time at all.
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Do you like cheesecake? What about pecan pie?
Do I ever have the pie for you then!!!
The other day I asked the question on Facebook about whether you would eat apple pie or pumpkin pie first on Thanksgiving. The response seemed to be split between the two pies, but it turns out a whole lot of people actually prefer pecan pie instead.
The amount of pecan pie lovers was news to me. I have to admit that is one of my favorites too, but I have actually never made one before. Time for that to change.
So, my hubby and I got talking about pecan pie, and how I should really make one to share at Thanksgiving dinner.
But I didn’t just want to make the classic pecan pie, so here is the fun BruCrew twist to it. We added a cheesecake layer that bakes up through the gooey caramel pecan layer.
Talk about amazing!
I’m really glad this pie had to go to a church meeting with my husband this week, because I’m not so sure my diet resolve would have lasted if I started in on one slice.
This pie starts with my favorite way to make crust.
It is called buy a pre-made Pillsbury crust at the store. Sure I could make my own, but most days I don’t want to mess with another thing. Pillsbury has always been my go to crust, so why change now.
Big tip to know…make sure you spray your pie plate with nonstick spray for this pie. Mine stuck just a little, but it didn’t stop the guys from devouring it at my husband’s meeting. He said he couldn’t believe how fast it went. I also like to use a pie shield to keep the crust from getting too dark.
A small cheesecake layer gets spread on the bottom of the crust, then the pecan pie layer is poured on top of it. Then amazing and magical things happen while it is in the oven. When you pull it out of the oven, the cheesecake has baked through and become the middle layer. Just be patient! It needs to cool completely before you can cut into it and see all the layers.
I seriously can’t even wait to make another pecan cheesecake pie! It will be the first thing I eat for Thanksgiving dinner. Then I’m going for a slice of pumpkin pecan cheesecake pie next. They are both cheese and nuts, so I’m calling them appetizers. Wink, wink!
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Cheesecake and pecan pie join together to make one amazing pie. Grab a cup of coffee and enjoy this one this holiday.
Ingredients
- 1 refrigerated pie crust (I use Pillsbury)
- 1 package cream cheese (8 oz.)
- 1/4 cup sugar
- 1 egg
- 2/3 cup dark corn syrup
- 2 eggs
- 2/3 cup sugar
- 1 1/2 Tablespoons butter, melted
- 1/2 teaspoon vanilla
- 1 cup pecans
Instructions
- Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges. Set aside. (do not bake)
- Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the unbaked pie crust.
- Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesn't burn. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool 2-3 hours. It will be puffy when it comes out, but it will sink as it cools. Refrigerate until chilled all the way through. Cut into 12 slices.
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Beck says
Wow! My momma would love this pie! She loves cheesecake and pecan pie.
Yasmery says
Made this pie yesterday for Thanksgiving and received so many compliments for it!
It was delicious, it was just the right amount of sweet for everyone.
Loved it!!
Jocelyn says
I am so glad to hear that!!!
Mattie says
I just made two of these pecan cheesecake pies ,I used the store pie crust in the pan frozen deep dish hope that’s OK will let you know how it turns out . My two favorite together always want to make but never found a recipe that I like until now so easy .thank you.
Pamela Bowser says
I am not sure how many of the people who commented read the recipe ingredients. and instructions. Calls for 2 eggs. Says to add an egg to cream cheese layer then says to add “eggs” to the pecan filling part. There are only two eggs? What do I do?
Jocelyn says
The recipe clearly states that there are 3 eggs in the recipe. There is one egg under the cheesecake layer ingredients, and two eggs under the pecan pie layer ingredients. I hope that helps!
Casey says
Ok I took my pie out of the oven, and it’s puffy like you said it would be, but it’s also pretty “jiggly”. Is that normal?
Jocelyn says
Yes, that’s perfectly normal. It will settle as it cools, and then the filling will thicken after you refrigerate the pie. I hope you enjoy it! It’s one of our favorites!
Agness of Run Agness Run says
Made it yesterday! It is perfect due to your detailed recipe! Thanks for sharing.
MrsSparks says
I make this all the time for my husband. It’s his favorite! Thanks for an amazing recipe. I do only one thing different, I use a sheet of puff pastry as the crust. The gooey part sinks into the top layers. It’s wonderful!
Jocelyn says
I love the idea of using puff pastry for the crust. It sounds amazing!
Beth says
This is my fourth year making this pie, it’s in the oven as I type! The first year it came out perfect the last two years it was runny, though that didn’t stop the guests from devouring it. I have high hopes for this years pie. My family requests this pie every Thanksgiving so it has become a family tradition, thank you for the delicious recipe and memories. Happy Thanksgiving!
Jocelyn says
I am so glad to hear that you and your family love this pie! It is one of our absolutely favorites too! I’m not sure what would cause it to be runny though. I’ve made it countless times and never had that happen, so I’m not sure what could be causing that issue. Happy Thanksgiving!