Ohhh yes… now we’re in dessert paradise. 🥧 This is like combining the best of cheesecake and pecan pie—creamy, nutty, and irresistibly rich. Here’s a full recipe for Pecan Cheesecake Pie:
Pecan Cheesecake Pie
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ⅓ cup unsalted butter, melted
- 2 tbsp sugar
For the cheesecake layer:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
For the pecan topping:
- 1 cup pecan halves
- ¾ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- 2 tbsp corn syrup or honey
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prep the crust:
Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie pan. Bake 8–10 minutes. Let cool slightly. - Make the cheesecake layer:
In a bowl, beat cream cheese until smooth. Add sugar, vanilla, and egg; mix until creamy. Spread evenly over the baked crust. - Prepare the pecan topping:
In a small bowl, combine melted butter, brown sugar, corn syrup, vanilla, and salt. Stir in pecans. - Assemble the pie:
Pour the pecan mixture over the cheesecake layer, spreading evenly. - Bake:
Bake at 350°F (175°C) for 25–30 minutes until the topping is bubbly and set. Let cool to room temperature, then chill for at least 2 hours before serving. - Serve:
Optional: drizzle with caramel sauce or add a dollop of whipped cream.
💡 Pro tip: For extra elegance, toast the pecans lightly in a dry pan before mixing—they get that extra nutty aroma that makes everyone swoon.
If you want, I can also give you a no-bake version that’s just as decadent and perfect for hot days—super creamy and quick.
Do you want me to do that one too?
