Pecan Cheesecake Pie
Pecan Cheesecake Pie takes pecan pie to the next level. The tangy cream cheese layer offsets the rich sweet pie filling, making it the perfect complement to this delicious pie. This one is definitely a keeper!
For years I’ve reached for pecan pie before any other dessert on the Thanksgiving dessert table. Lots of crunchy pecans in a rich gooey filling and a flaky crust. Oh yes! Pecan pie is delicious but I’ll be the first to admit that it’s pretty rich. With that being said, I came up with the idea of adding a tangy cream cheese layer to my regular pecan pie. I figured the tanginess of the cream cheese layer would offset the richness of the pie filling. Guess what?
Did you know this Pecan Cheesecake Pie is also magical? It really is! This pie starts with a cream cheese layer on the bottom, pecans on top of the cream cheese layer, and gooey pecan pie filling on top. Once it’s baked, the pecans rise to the top, followed by the cream cheese layer underneath, and on the bottom is the pecan pie filling. Now I call that magic!
Preparing Pecan Cheesecake Pie
- Prepare a deep-dish pie crust. This is my recipe.
- Mix the cream cheese filling and spread it into the bottom of the pie crust.
- Sprinkle the pecans over the cream cheese layer.
- Mix the pecan pie filling and pour over the pecans.
Tips for making Pecan Cheesecake Pie
- Use a deep-dish pie crust!! If you don’t only about two-thirds of the filling will fit in the pie shell.
- Cream cheese filling: Use room temp cream cheese and mix it thoroughly until there are no lumps and it’s light and creamy, before adding the remaining ingredients.
- Use coarsely chopped pecans, not halves.
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More pecan desserts you might like,Print
This Pecan Cheesecake Pie has a rich pecan pie filling, and hiding underneath is a cream cheese filling. The tangy cream cheese filling offsets the sweetness of the pecan pie filling. Such a great addition to a pecan pie!
- 1 unbaked pie shell, 9-inch deep dish. Here’s the one I always use, Aunt Elsie’s Flaky Pie Crust.
CREAM CHEESE FILLING
- 1 (8-oz) package cream cheese softened,
- 1 large egg, room temperature
- 1/2 cup granuated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
PECAN PIE FILLING
- 5 tablespoons unsalted butter, melted
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup light or dark brown sugar, packed (I use light)
- 3 large eggs, room temperature
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 cups pecans, coarsely chopped
Make the pie crust: Whether you use my recipe above or your own, you will need enough pie dough for one deep-dish pie. I have two options listed on the recipe above, both are for a double-crust pie, shallow or deep dish. If you use the deep dish recipe, you will need 1/2 of the recipe. If you use the shallow recipe, you will need about 2/3rds of the recipe. Also, if you use the deep dish recipe, you can wrap 1/2 and freeze it for later, or keep it in the refrigerator for up to 2 days to use for another pie.
- Roll out the pie dough to fit a 9-inch deep-dish pie dish, leaving a 1/2-inch overhang on the edge of the pie dish. Place the pie shell back in the refrigerator while you prepare the fillings.
CREAM CHEESE FILLING
Preheat oven to 375 degrees.
- Add the cream cheese to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer. Beat the cream cheese until it light, creamy, and free of any lumps, stopping the mixer after a few seconds and running a spatula under the cream cheese. Add the egg, sugar, salt, and vanilla. Beat on medium speed for about 1 minute until the mixture is well combined. Set aside while you make the pecan pie filling.
PECAN PIE FILLING
- Add all the ingredients to a large mixing bowl. Whisk the ingredients until they are well combined.
- Spread the cream cheese filling evenly over the bottom of the pie crust. Spread the pecans evenly over the cream cheese filling. Pour the pecan pie filling over the pecans and spread it out evenly.
- Bake the pie for approximately 45 minutes or until the center of the pie is just slightly jiggly, or almost set. Cover the edges with foil the last 15 minutes or so if they start to get too brown. Transfer the pie to a wire rack to cool.
- Pie can be left at room temperature for up to 2 days, covered. Refrigerated pie will stay fresh if covered, for up to 5 days.
- Freeze ahead baked pie: The baked pie can be frozen for up to 3 months. Thaw overnight in a refrigerator and warm for a few minutes in a 300 degree oven if desired.
- Freeze ahead unbaked pie: The unbaked pie can be frozen for up to 3 months in advance. Prepare as directed above. Place the pie on a plate or small cookie sheet, pizza pan, etc. Gently place it on a level shelf in the freeze, being careful not to spill the filling. Allow the pie to become partially frozen. Remove it from the freezer, and wrap it with one layer of plastic wrap and two layers of heavy foil. Place the pie in a freezer, making sure to not place other frozen foods on top of it. When ready to use, place the frozen pie directly in the oven. The frozen pie will take a few additional minutes of baking time. Alternately, allow the pie to thaw overnight in the refrigerator and bake as directed in this recipe.
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