Pecan Cheesecake Pie
A creamy cheesecake infused with crunchy pecans, all nestled in a buttery graham cracker crust, perfect for family gatherings.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs For the base of the pie
- 0.5 cups unsalted butter, melted Combines with crumbs for crust
- 0.25 cups granulated sugar To sweeten the crust
For the filling
- 16 oz cream cheese, softened Acts as the creamy base
- 0.75 cups granulated sugar Sweetens the filling
- 1 tsp vanilla extract Enhances flavor
- 3 large eggs Adds richness to the filling
For the topping
- 2 cups pecans, coarsely chopped Provides crunch and flavor
- 0.33 cups light corn syrup Binds the topping together
- 2 tbsp brown sugar Adds sweetness to the topping
- 1 tsp vanilla extract Enhances the topping flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar to make the crust. Press this mixture into a 9-inch pie pan.
- In another bowl, beat softened cream cheese until smooth. Gradually add sugar, mixing until creamy. Mix in vanilla extract and eggs, one at a time.
Baking
- Pour the cream cheese mixture into the crust and bake for 30 minutes.
- While the pie bakes, mix chopped pecans, corn syrup, brown sugar, and vanilla extract in a bowl for the topping.
- After 30 minutes, pour the pecan topping over the pie and bake for an additional 20 minutes.
Cooling
- Let the pie cool at room temperature before refrigerating. Allow it to chill for a few hours to set.
Notes
For a nut-free version, replace pecans with finely chopped almonds or omit them. The pie can be made ahead and stored covered in the refrigerator.