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pecan cheesecake pie recipe

Heavenly Pecan Cheesecake Pie

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This decadent dessert combines the gooey sweetness of pecan pie with the creamy richness of cheesecake for an unforgettable treat. The velvety cheesecake layer contrasts beautifully with crunchy toasted pecans and a sweet, sticky topping. Perfect for holidays or special occasions, this impressive pie requires no complicated techniques.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 625
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 packages (8 ounce) cream cheese, softened
  • 2 1/2 cups pecans, lightly toasted and chopped
  • 1 cup light corn syrup
  • 1 unbaked 9-inch deep dish pie pastry
  • 2/3 cup sugar for filling
  • 1/4 cup sugar for topping
  • 2 eggs for filling
  • 3 eggs for topping
  • 2 teaspoons vanilla extract for filling
  • 1 teaspoon vanilla extract for topping
  • 1/2 teaspoon salt

Equipment

  • 9-inch deep dish pie plate
  • Mixing bowls
  • Baking sheet

Method
 

  1. Preheat your oven to 350°F.
  2. In a small bowl, prepare the topping by combining 3 eggs, 1/4 cup sugar, light corn syrup, and 1 teaspoon vanilla extract. Mix thoroughly until well incorporated and set aside.
  3. In a medium bowl, blend the softened cream cheese with 2/3 cup sugar, salt, and 2 teaspoons vanilla extract until smooth.
  4. Add 2 eggs to the cream cheese mixture and mix until velvety smooth with no lumps.
  5. Pour the cream cheese filling into the unbaked pie crust, spreading it evenly with a spatula.
  6. Sprinkle the toasted chopped pecans evenly over the cream cheese layer.
  7. Carefully pour the reserved topping mixture over the pecans, allowing it to seep slightly through the nuts.
  8. Bake in the preheated oven for 45 minutes, or until the center is just set with a slight jiggle.
  9. Allow the pie to cool completely before serving, as it will continue to firm up as it cools.

Nutrition

Calories: 625kcal

Notes

For best results, make sure your cream cheese is at room temperature before mixing to avoid lumps in your filling. The pecans can be toasted on a baking sheet at 350°F for 5-7 minutes before chopping to enhance their flavor.
This pie can be made a day ahead and refrigerated. For the perfect slice, use a sharp knife dipped in hot water and wiped clean between cuts.
Store leftovers covered in the refrigerator for up to 4 days. Bring to room temperature for about 20 minutes before serving for the best flavor and texture.

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