Pecan Cheesecake Pie Recipe

Pecan Cheesecake Pie Recipe

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A rich and creamy cheesecake filling nestled in a buttery graham cracker crust, topped with a gooey, caramelized pecan topping. This pie is a perfect blend of sweet and nutty flavors, ideal for holiday gatherings or any special occasion.

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons (3 ounces) unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs

For the Pecan Topping:

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup corn syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecan halves

Instructions:

1. Prepare the Crust:

  • Preheat oven to 350°F (175°C).
  • In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
  • Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
  • Bake for 8-10 minutes, or until lightly golden. Let cool completely.

2. Make the Cheesecake Filling:

  • In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
  • Gradually add granulated sugar, beating until well combined.
  • Stir in vanilla extract and salt.
  • Add eggs one at a time, beating after each addition until just combined. Do not overmix.
  • Pour the cheesecake filling into the cooled crust.

3. Bake the Cheesecake:

  • Bake at 350°F (175°C) for 30-35 minutes, or until the center is almost set. The center should still have a slight jiggle.
  • Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. This helps prevent cracking.
  • Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight.

4. Prepare the Pecan Topping:

  • In a medium saucepan, melt butter over medium heat.
  • Stir in brown sugar, corn syrup, and salt.
  • Bring to a simmer, stirring constantly, and cook for 2-3 minutes, or until the sugar is dissolved and the mixture is slightly thickened.
  • Remove from heat and stir in vanilla extract and pecan halves.

5. Assemble the Pie:

  • Once the cheesecake is completely cooled and set, gently pour the pecan topping over the cheesecake.
  • Spread the topping evenly.
  • Refrigerate for at least 30 more minutes to allow the pecan topping to set.

6. Serve:

  • Slice and serve the pecan cheesecake pie. Enjoy!

Tips and Variations:

  • For a richer flavor, use dark brown sugar in the pecan topping.
  • Add a dash of cinnamon or nutmeg to the graham cracker crust for extra warmth.
  • If you would like to make individual mini pecan cheesecakes, this recipe can be used for that, just use a muffin tin with liners, and adjust baking times.
  • Garnish with whipped cream and additional pecan halves before serving.
  • For a deeper caramel flavor, cook the pecan topping for a little longer, watching closely to prevent burning.

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