Pecan Cheesecake Pie

by Lana on September 28, 2009 · 5 comments

Pecan Cheesecake Pie

Pecan Pie. Cheesecake. Pecan pie and cheesecake together. Oh, my. Who could resist that? I knew the minute I saw this recipe in Southern Living Easy Entertaining that it would be a big hit at our house. And since it was a Southern Living recipe I knew that it would be very good. Southern Living, is after all the end-all be-all of everything good about living in the south. I have all their annual cookbooks going back to 1987. I can’t tell you how many times I’ve needed a recipe for a party or a special meal and I’ve gone straight to those cookbooks for inspiration.

This recipe is essentially a standard pecan pie recipe poured on top of a cheesecake layer. Even though it seems like there are lots of steps, it is really simple. This is a pleasant change from the typical pecan pie and goodness gracious it is ever good. And, believe me I know pecan pies. Since I grew up in pecan and peanut growing country, pecan pies made frequent appearances on my mother’s table. We always had pecans and peanuts in our house and I still keep both on hand all year round.

½ (15 oz.) package refrigerated piecrusts
1 (8 oz.) package cream cheese, softened
4 large eggs, divided
¾ cup sugar, divided
2 tsp. vanilla extract, divided
¼ tsp. salt
1 ¼ cups chopped pecans
1 cup light corn syrup

Preheat oven to 350.

pecancheesecake_crust

Fit the piecrust into a 9-inch pie plate according to package directions. Fold edges under and crimp. And, yes I use those refrigerated pie crusts from the grocery store. I can’t make a pie crust if I had to. Just not my thing. It was a happy day for me when Pillsbury started selling these. They’re way better than the frozen ones.

pecancheesecake_cheeselayer

Next, combine the cream cheese, 1 egg, ½ cup sugar, 1 tsp. vanilla, and salt.

pecancheesecake_beatcheese

Beat at medium speed with an electric mixer until smooth.

pecancheesecake_cheeseincrust

Pour the cream cheese mixture into piecrust. Starting to look good already, isn’t it?

pecancheesecake_choppecans

Next, chop the pecans and sprinkle them evenly over the cream cheese layer.

pecancheesecake_syrup

In a medium bowl, combine the remaining 1/4 cup sugar, corn syrup, remaining 3 eggs and 1 teaspoon of vanilla.

pecancheesecake_readytobake

Whisk everything together until it’s well combined and pour the mixture over the pecans. Place the pie on a baking sheet.

Bake at 350 on the lowest oven rack for 50 to 55 minutes or until the pie is set. Cool completely on a wire rack (about 1 hour).

pecancheesecakepie_slice_final

Serve immediately, or cover and chill up to 2 days.

Enjoy!

Download a printable copy here.

– Recipe from Southern Living Magazine Easy Entertaining

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{ 5 comments… read them below or add one }

1 jenn (Bread + Butter) September 28, 2009 at 7:15 pm

I definitely can’t resist that as I love pecan pie and cheesecake. Eek!! Good thing you combined both because it would take me forever just to decided which one I wanted. hehe…

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2 Liz Brooks September 29, 2009 at 9:22 am

Sounds a looks delish, can’t wait to try this!

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3 Southern Grace Gourmet October 1, 2009 at 7:44 pm

Oh my, you have put my favorite two things together! This is amazing, thank goodness you have the print option, thanks for the great recipe!

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4 A. Kelly November 6, 2009 at 7:55 pm

I just made this pie this afternoon and both hubby and I LOVED it!! Delicious!!! I loved having both pecan pie and cheesecake in one dessert!! So glad I found your blog..actually found it while reading Bree’s blog from back in the spring while she was getting ready to leave for mackinac Island and her computer broke down and you posted on her blog!! So glad that I found it, I have printed a lot of your recipes!! Thanks Lana!!

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5 Lana November 6, 2009 at 10:28 pm

So glad you liked it! We like it, too. And I hope you found a few other things to try while you were looking around.

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