Pecan Cheesecake Pie

Prep Time: 25 minutes
Cook Time: 50 minutes
Chill Time: 4+ hours (best overnight)
Total Time: 5 hours 15 minutes (active + chilling)
Servings: 8-10
Difficulty: Intermediate
Calories per Serving: ~520 kcal

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Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs
• ⅓ cup (75g) unsalted butter, melted
• 2 tbsp (25g) granulated sugar
• ¼ tsp salt

For the Cheesecake Layer:

• 16 oz (450g) cream cheese, softened
• ½ cup (100g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp lemon zest (optional)

For the Pecan Pie Layer:

• 1 cup (200g) light corn syrup (or maple syrup for a richer flavor)
• ½ cup (100g) packed brown sugar
• 3 large eggs
• ¼ cup (56g) unsalted butter, melted
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 cups (200g) pecan halves

Optional Garnish:

• Whipped cream
• Caramel drizzle
• Extra pecans

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Instructions

Step 1: Prepare the Graham Cracker Crust

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until combined.
3. Press firmly into a 9-inch pie dish, covering the bottom and sides evenly.
4. Bake for 8 minutes, then remove and let cool slightly while preparing the filling.

Step 2: Make the Cheesecake Layer

1. In a large bowl, beat softened cream cheese and sugar until smooth.
2. Add 1 egg and vanilla extract, mixing until fully incorporated.
3. (Optional) Stir in lemon zest for a bright contrast.
4. Spread evenly over the cooled crust.

Step 3: Prepare the Pecan Pie Filling

1. In another bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and salt.
2. Beat in 3 eggs one at a time until smooth.
3. Stir in pecan halves, coating them well.

Step 4: Assemble & Bake

1. Carefully pour the pecan mixture over the cheesecake layer.
2. Gently shake the pie to distribute evenly (some pecans will float—this is normal).
3. Bake at 350°F (175°C) for 40-50 minutes, until the center is set but slightly jiggly.
4. If the crust browns too quickly, tent with foil.

Step 5: Cool & Chill

1. Let the pie cool completely at room temperature (about 2 hours).
2. Refrigerate for at least 4 hours, preferably overnight, to firm up.

Step 6: Serve

1. Slice with a warm knife for clean cuts.
2. Garnish with whipped cream, caramel, or extra pecans if desired.

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Nutritional Information (Per Serving, 1/10th Pie)

Nutrient	Amount
Calories	520 kcal
Total Fat	34g
Saturated Fat	14g
Cholesterol	135mg
Sodium	280mg
Total Carbohydrate	50g
Dietary Fiber	2g
Sugars	40g
Protein	7g

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Tips & Variations:

• For a crispier crust: Blind-bake the crust for 10 minutes before adding fillings.
• Nut-free option: Replace pecans with toasted coconut or oats.
• Lighter version: Use reduced-fat cream cheese and sugar substitutes.

This Pecan Cheesecake Pie is the ultimate indulgence—creamy, nutty, and perfectly balanced in sweetness. Perfect for holidays or special gatherings!