Pies are the best thing you can end a holiday feast with. While traditional pies like pumpkin pie is always a good option, you should try a sumptuous pecan cheesecake pie recipe for a change. It’s surely going to be a hit at your gathering.
Pecan cheesecake pie recipe features a decadent cheesecake and the goodness of pecans. It truly brings the best of both worlds. To make this dessert, you will need a handful of ingredients such as cream cheese, pecans, pie crust, sugar, eggs, vanilla extract, and corn syrup.
The pecan cheesecake pie recipe takes 15 minutes to prepare and one hour to cook. This pie yields eight servings. Let’s take a look at this easy recipe to make your guests talk about your party spread for days.
Other Thanksgiving Recipes That You Can Try
- bourbon pecan pie
- salted caramel pie
- purple sweet potato pie
- alton brown’s chocolate chip cookies
- chef john’s pumpkin pie
- pear pie
- Baked Brie with Pecans
- brown butter sweet potato pie
- pecan pie cookies
- apple pie by grandma ople
What Equipment Will You Need To Make Pecan Cheesecake Pie?
- Food Processor – A food processor will be needed to make the pie dough.
- Refrigerator – A refrigerator will be needed to chill the pie crust dough.
- Rolling Pin – A rolling pin will be needed to roll the dough.
- Kitchen Scissors – Kitchen scissors will help you to trim the extra dough hanging outside the pie dish.
- Pie Dish – A pie dish will be needed to bake the pecan cheesecake pie.
- Oven – An oven will be needed to bake the pecan cheesecake pie.
- Electric Mixer – An electric mixer will be needed to combine the cheesecake ingredients.
- Spatula – A spatula will help you transfer the cheesecake batter into the pie dish.
- Bowl – A bowl will be needed to make the egg wash for the pie.
How Much Time Will You Need To Make Pecan Cheesecake Pie?
| Preparation Time | Baking Time | Total Time |
|---|---|---|
| 15 Minutes | 55 Minutes | 1 Hour 15 Minutes |
What Ingredients Will You Need To Make Pecan Cheesecake Pie?
For Pie Crust
- All-Purpose Flour – To make the pie structure, you will need two and a half cups of all-purpose flour. Keep some extra at hand for rolling.
- Butter – Butter helps to make the pie flaky. Therefore, you will need 8 ounces of cold unsalted butter cut into ½ inch cubes.
- Salt – Salt helps to enhance flavors in food. Since we are using unsalted butter, you will need one teaspoon of salt. In case you plan to use normal butter, avoid adding salt.
- Sugar – Sugar helps to make the pie crust sweet. So, you will need one teaspoon of sugar to add to the pie crust dough.
- Ice Water – To bring all the ingredients together, you will also need six to eight teaspoons of ice water.
For Cheesecake
- Cream Cheese – To make pecan cheesecake pie, cream cheese is the main ingredient that you need. To make one pie, you will need eight ounces of softened cream cheese.
- Eggs – To bind the ingredients together and add moisture, eggs are used in cheesecakes. In this recipe, we will use four large eggs.
- Sugar – To make the cheesecake filling sweet, we need ¾ cup sugar.
- Vanilla Extract – To add a nice vanilla flavor to the pie, we will require two teaspoons of vanilla extract.
- Salt – To balance and enhance the flavor of the cheesecake, we will need ¼ teaspoon of salt.
- Pecans – Pecans are the most important ingredient in this dessert. They lend a sweet, nutty, and buttery flavor. To make this delicious pie, you will need one-fourth cup of chopped pecans.
- Corn Syrup – Corn syrup sweetens pecan pie and gives it a smooth texture. So, we will need one cup of light corn syrup.
Steps To Make Pecan Cheesecake Pie
1. Prepare The Pie Crust
In a food processor, add flour and sugar and pulse a couple of times to mix. Then add about half of the butter to the mix and pulse several times. Add the remaining butter and pulse the food processor 6 to 8 times. The largest pieces of butter should be about the size of large peas.
To bind the crust dough together, sprinkle the mixture with four tablespoons of ice water and pulse again. Add more ice water, a tablespoon at a time, until the dough begins to hold together. Note: You will not need to use all the water.
To check the correct consistency of the mixture required, take a small handful of the crumbly dough together and pinch it with your fingers. If it holds together, it means the dough is ready.
Now empty the crumbly dough mixture from the food processor onto a clean, dry countertop, and gather the mixture to form a heap of dough. Divide the dough mixture into two heaps of the same size. Using your hands, knead each heap just enough to form each one into a disc. Be careful not to over-knead!
Kneading develops gluten, which toughens the dough. This is not what you want in a pastry crust. Knead the dough just enough so that it holds together without cracking. If you find small chunks of butter speckles in the dough, it’s a good sign. The small pieces of butter in the layers of dough while baking will result in a flaky crust.
Sprinkle each disc with a little flour and wrap them in plastic wrap. Refrigerate the dough for one hour or 2 days.
Remove one crust disc from the refrigerator and let it sit at room temperature for 5-10 minutes. Using a rolling pin, roll out the dough on a lightly floured surface. You need a 12-inch circle of about 1/8 of an inch in thickness.
Carefully place the rolled crust onto a 9-inch pie plate and gently press the pie dough down to line the bottom and sides of the pie plate. With the help of a pair of kitchen scissors, trim the extra dough. Your pie crust is ready!
2. Cheesecake Filling And Topping
To make the cheesecake, we will beat cream cheese, one egg, sugar, and vanilla, and salt using an electric mixer. The speed of the mixer will be at medium speed. Mix the cheesecake filling until the mixture turns smooth. Pour the cream cheese mixture into the pie crust and sprinkle evenly with chopped pecans.
In a bowl, whisk together corn syrup and the remaining three eggs, sugar, and Vanilla. Pour the mixture over the pecans and place the pie on a baking tray.
3. Bake The Pie
Bake the pecan cheesecake pie for 50 to 55 minutes at 350° on the lowest oven rack or until the pie is set. Cool on a wire rack for one hour or until completely cool.
How To Store Pecan Cheesecake Pie?
Any pie or baked goods that contain eggs and dairy products needs to be refrigerated after cooking. You can leave the leftover pecan cheesecake pie on a cool countertop if you plan to finish it in a few hours.
Other than that, you should refrigerate any leftovers by placing them in an airtight container in the refrigerator. Your pecan cheesecake pie should stay in good condition for 3-4 days if refrigerated.
Moreover, you can also freeze a pecan cheesecake pie. Wrap any leftover slices in plastic wrap and top it with a layer of aluminum foil. Place the wrapped pieces in a freezer-safe bag and freeze them for 3 months. Let the pie thaw overnight in the refrigerator before serving.
How To Eat Leftover Pecan Cheesecake Pie?
Do you have some pecan cheesecake pie leftovers kept in the refrigerator, ready to be devoured? Here’s how you can have them.
Refrigerated pecan cheesecake pie can be eaten cold straight out of the fridge. If you prefer to eat your pie warm, you can reheat it in the oven for 15 minutes.
Nutritional Information
| Calories | 539 kcal |
| Fat | 30 grams |
| Saturated Fat | 9 grams |
| Polyunsaturated Fat | 5 grams |
| Monounsaturated Fat | 13 grams |
| Carbohydrates | 66 grams |
| Protein | 7 grams |
| Fiber | 2 grams |
| Cholesterol | 113 milligrams |
| Sodium | 309 milligrams |
| Potassium | 162 milligrams |
| Sugar | 53 grams |
| Calcium | 62 milligrams |
| Iron | 1 milligram |
| Vitamin C | 1 milligram |
| Vitamin A | 509IU |
What Will Pecan Cheesecake Pie Look And Taste Like?
Pecan cheesecake pie has a creamy filling, crunchy crust, and gooey pecan pie topping. This pie contains delicious vanilla and nutty pecan flavors.
As for its looks, a pecan cheesecake pie looks as gorgeous as it tastes. This pie has a shiny brown layer of pecans. When you dig into it, you find a vanilla-flavored cream cheesecake.
Recipe Card
Pecan Cheesecake Pie Recipe
Equipment
- Food Processor
- Refrigerator
- Rolling Pin
- Kitchen Scissors
- Pie Dish
- Oven
- Electric Mixer
- Spatula
- Bowl
Ingredients
For The Crust
- 2½ cups All-Purpose Flour, plus extra for rolling
- 1 cup Unsalted Butter, very cold, cut into ½ inch cubes
- 6-8 tablespoons Ice Water
- 1 teaspoon Salt
- 1 teaspoon Sugar
For Cheesecake
- 15 oz. Pie Crust
- 8 oz. Cream Cheese, Softened
- 1¼ cups Chopped Pecans
- ¾ cup Sugar, divided
- 1 cup Light Corn Syrup
- 4 Eggs, divided
- 2 teaspoon Vanilla Extract, divided
- ¼ teaspoon Salt
Instructions
For Crust
- Add flour and sugar in a food processor and pulse a couple of times to mix.
- Add about half of the butter to the mix and pulse several times. Then add the remaining butter and pulse the food processor 6 to 8 times. The largest pieces of butter should look about the size of large peas.
- To bind the crust dough together, sprinkle the mixture with four tablespoons of the ice water and pulse again. Add a tablespoon of ice water until the dough begins to hold together. Note: You will not need to use all the water.
- To check the correct consistency of the mixture required, take a small handful of the crumbly dough together and pinch it with your fingers.
- Now empty the crumbly dough mixture from the food processor onto a clean, dry countertop, and gather the mixture to form a heap of dough.
- Divide the dough mixture into two heaps of the same size. Using your hands, knead each heap just enough to form each one into a disc. Be careful not to over-knead!
- Sprinkle each disc with a little flour and wrap them in plastic wrap. Refrigerate the dough for one hour or 2 days.
- Remove one crust disc from the refrigerator and let it sit at room temperature for 5-10 minutes.
- Using a rolling pin, roll out the dough on a lightly floured surface. You need a 12-inch circle of about 1/8 of an inch in thickness.
- Carefully place the rolled crust onto a 9-inch pie plate and gently press the pie dough down to line the bottom and sides of the pie plate.
- With the help of a pair of kitchen scissors, trim the extra dough. Your pie crust is ready!
Cheesecake Filling And Topping
- To make the cheesecake, beat cream cheese, one egg, sugar, and vanilla, and salt using an electric mixer. The speed of the mixer will be at medium speed. Mix the cheesecake filling until the mixture turns smooth.
- Pour the cream cheese mixture into the pie crust and sprinkle evenly with chopped pecans.
- In a bowl, whisk together corn syrup and the remaining 3 eggs, 1/4 cup sugar, and 1 tsp. Vanilla. Pour the mixture over the pecans and place the pie on a baking tray.
- Bake the pecan cheesecake pie for 50 to 55 minutes at 350° on the lowest oven rack or until the pie is set. Cool on a wire rack for one hour or until completely cool.
- Cool on a wire rack for one hour or until completely cool. Serve at room temperature or after chilling in the refrigerator.
Nutrition
Frequently Asked Questions (FAQs)
How much time do you need to make a pecan cheesecake pie?
You need one hour to make a pecan cheesecake pie.
How can I have a flaky crust for pecan cheesecake pie?
To have a flaky crust for pecan cheesecake pie, make sure to use cold butter and water while kneading the dough. Moreover, make sure not to over-knead the dough.
Should we refrigerate a pecan cheesecake pie?
Once cooked, all baked goods containing dairy products and eggs should be refrigerated.
Why do we use egg corn syrup on top of pecan layers?
An egg and corn syrup wash gives a shiny glaze to the pecan cheesecake pie.
What does pecan pie taste like?
Pecan pie has a sweet and like mix of sweet, buttery, and nutty tastes.
Conclusion
Pecan cheesecake pie is a delicious addition to a festive table. It brings a combination of textures and flavors together that are sure to delight your guests.
