Pecan Cheesecake Pie

Pecan Cheesecake Pie is a rich and indulgent dessert that combines the creamy goodness of cheesecake with the sweet, nutty flavor of pecans. This dessert features a graham cracker crust, a luscious cheesecake filling, and a buttery pecan topping. Perfect for holidays or special occasions, this pie is sure to impress. Let’s dive into this delicious recipe and learn how to make it step-by-step.

Ingredients

For the Crust:

• 1 sleeve graham crackers, finely crushed
• 5 tablespoons melted butter
• 1/4 cup brown sugar, packed
• Pinch of salt

For the Cheesecake:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup brown sugar, packed
• 3 large eggs
• 1/4 cup sour cream
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Topping:

• 4 tablespoons butter
• 1/2 cup brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/4 cup heavy cream
• 1 3/4 cups whole or chopped pecans
• Pinch of salt

Instructions

Step 1: Prepare the Crust

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Make the Crust:
   • In a medium bowl, combine the finely crushed graham crackers, melted butter, 1/4 cup brown sugar, and a pinch of salt. Mix until well combined.
3. Press the Crust:
   • Press the graham cracker mixture into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a glass or measuring cup to press the crust firmly.
4. Bake the Crust:
   • Bake the crust in the preheated oven for 8-10 minutes, or until lightly browned. Remove from the oven and let it cool while you prepare the filling.

Step 2: Prepare the Cheesecake Filling

1. Beat the Cream Cheese:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the Sugar and Eggs:
   • Add 1 cup of brown sugar and mix until combined. Add the eggs one at a time, beating well after each addition.
3. Add the Remaining Ingredients:
   • Mix in the sour cream, all-purpose flour, vanilla extract, and 1/4 teaspoon salt until the mixture is smooth and well combined.
4. Pour the Filling:
   • Pour the cheesecake filling into the prepared crust, spreading it evenly.
5. Bake the Cheesecake:
   • Bake in the preheated oven for 40-45 minutes, or until the center is set and the edges are slightly browned. Remove from the oven and let it cool to room temperature.

Step 3: Prepare the Pecan Topping

1. Melt the Butter:
   • In a medium saucepan, melt 4 tablespoons of butter over medium heat.
2. Add the Sugar and Cinnamon:
   • Stir in 1/2 cup of brown sugar, 1/2 teaspoon of cinnamon, and a pinch of salt. Cook, stirring constantly, until the sugar is dissolved and the mixture is smooth.
3. Add the Cream:
   • Slowly stir in 1/4 cup of heavy cream until well combined. Bring the mixture to a gentle boil, then remove from heat.
4. Add the Pecans:
   • Stir in 1 3/4 cups of whole or chopped pecans until they are well coated with the caramel mixture.
5. Top the Cheesecake:
   • Pour the pecan mixture over the cooled cheesecake, spreading it evenly.

Step 4: Chill and Serve

1. Chill:
   • Refrigerate the pie for at least 2 hours, or until completely chilled and set.
2. Serve:
   • Slice and serve the pecan cheesecake pie chilled. Enjoy!

Cooking Notes and Tips

• Cream Cheese: Ensure the cream cheese is fully softened to avoid lumps in the filling.
• Crust: Press the crust firmly into the pie dish to ensure it holds together when sliced.
• Topping: For a crunchier topping, use whole pecans. For easier slicing, use chopped pecans.

Variations

Chocolate Pecan Cheesecake Pie

• Add 1/2 cup of mini chocolate chips to the cheesecake filling for a chocolatey twist.

Bourbon Pecan Cheesecake Pie

• Add 1 tablespoon of bourbon to the pecan topping mixture for a rich, boozy flavor.

FAQs

Q: Can I make this pie ahead of time? A: Yes, this pie can be made a day in advance. Store it in the refrigerator until ready to serve.

Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Q: Can I freeze this pie? A: Yes, you can freeze the pie. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Q: Can I use a different type of crust? A: Absolutely! You can use a traditional pie crust or even an Oreo cookie crust if you prefer.

Q: What can I serve with this pie? A: This pie is delicious on its own, but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream.

Pecan Cheesecake Pie is a rich and indulgent dessert that’s perfect for any special occasion. With its creamy cheesecake filling, buttery graham cracker crust, and sweet pecan topping, it’s sure to impress your family and friends. Enjoy baking and sharing this decadent treat!