If you are a pecan lover, then you are surely going to love this recipe. It is a mashup of unique flavors that will burst into your mouth in happiness. You will even fall in love with the cheesecake layer which is quite a combination for sweet lovers. It should be on the top of your list for the summer season. Before we dive into the recipe you should know that it has been one of my go-to, especially in times when I need to make something quick and delicious.
Everyone likes cheesecake and I have always been a fan of pecan pie. So, I have tried different combinations of them, and recipes that can make something amazing for my family. The best part is that you can make it quickly. It could also be the perfect option for the holiday season and greeting your neighbors. People will fall in love with your cooking skills and this pie recipe that I am going to share with you today.
There are also pecan pies that you can make but I wanted to turn this recipe into something unique. So, I chose the combination of the vanilla cheesecake layer that made it 100% delicious and worthy of the process. It has been one of the best recipes that I hold close and that have made me quite the chef in my family. You are going to enjoy this for a very long time.
Pecan cheesecake pie
Ingredients
To make the cheesecake layer:
- Pie crust
- Vanilla cream cheese 8 ounces Make sure that it is soft
- Granulated sugar half cup
- Egg 1
To make the pecan layer:
- Pecans 1 cup
- Vanilla extract 1 teaspoon
- Butter unsalted half cup melted in the microwave
- Granulated sugar 2 and a half cups
- Dark corn syrup ⅔ cup
- Eggs 2
Instructions
- Preheat the oven to 350 degrees while you prepare your baking or pie pan. It should be non-sticky so you can put parchment paper or grease it with oil.
- Add the pie crust to the pan you are using for baking and crimp the edges. Keep it in the fridge while you are working on your other ingredients.
- In a beater add the cream cheese and granulated sugar. Mix it well for 2 minutes and then add the egg in it. Put this creamy mixture on top of the crust that we have put in the refrigerator.
- Take another bowl and add the syrup, eggs, sugar, butter, and vanilla extract. Add the pecans as well and put them on the cheesecake layer. It is the top layer because it has the sweet taste of syrup that will make you love this pie.
- Ensure that your pie is covered in foil so it does not get burned because of overheating.
- Bake it for 5 minutes and then you can drizzle some condensed milk if you like once you have cool it for 2 hours.
Awesome
The baking instructions are not complete. Can you please update or send me the correct recipe?
Only bake 5 minutes??
,how long do u cook pie crust
Cook for 5 minutes?!!!!
I noticed that typo too! Cook time says 50 minutes at the top of the recipe.
i saw that it says cook time is 50 mins then it says cook for 5 mins
I believe it’s supposed to be “50 minutes” because the top of the recipe card says cook time 50 minutes. I believe it was a typo.
How can it cook in 5 minutes? That doesn’t seem right. The egg would not be cooked.
Five Minutes?????
cook for 5 minutes?
I was reading your instructions on the pecan cheesecake and it says bake 5 minutes! Can you let me know the correct baking time?? It really looks delicious from your picture!!
Thank you
Linda
DO NOT USE 2.5 CUPS OF SUGAR IN PECAN LAYER! ONLY NEEDS 2/3 CUP GRANULATED SUGAR!!! COOK FOR 50 MINUTES.
WHOEVER WROTE THIS RECIPE SHOULD APOLOGIZE FOR RUINING MY THANKSGIVING DESSERT LOL!!!
The cheesecake layer seems like it would be very thin. Would it be possible to double the ingredients to make a more substantial Cheesecake layer? If so would the bake time which I assume would be 50min (or why wrap in foil) need to be extended?
I am cooking this pie now. It doesn’t fit into a regular size pie pan. It was to late to separate it into 2 because of the layers. I have let it bake 50 minutes and it’s not done. Very poor cooking instructions.
Ithink there was a mistake in the amount of sugar. was too sweet
Ummm, mine did not rise up like the picture shows but still tasted fine. The recipe on the fb page says 4 eggs but the actual recipe calls for 3, not sure if that made a difference. Also it was still soupy at even 50 minutes…after it ran out of the pan all over the bottom of my oven,, and then burned on the edges. Again, still tasted okay. Prob won’t make again.
2 questions..
is this saying to bake 50 minutes
and with foil on entire pie
or just the crust?
5 stars with some side notes! Very tasty! My family loved it! The side notes: 1) the pecan layer made enough for 2 pies! So instead of throwing it out, I quickly whipped up another pie. This is where I learned 2) putting the creamy mixture in the fridge is a VERY IMPORTANT step. The creamy mixture on second pie (the one not placed in the fridge) did not hold up to the pecan layer…was too soft. Thankfully, I put a baking sheet under both pies before baking! 3) both pies spilled over; the second pie much more than the first. Both pies were delicious but for some reason the 2nd pie’s crust caramalized with the spillage and was very tough to slice. 4) There is a typo in the instructions on the cooking time. It should read cook for 50 minutes (or longer in my case). All of that being said, this pie is delicious and was well received! Next time, and there will be a next time, I will cut the pecan mixture recipe in half! Thank you for this delicious recipe!
I tried this recipe, and the baking time is all off that isn’t enough time to cook the crust. I ended baking mine for like 30 minutes and it still didn’t come out right even after setting in fridge overnight, it did not set. The cheesecake part did, but the pecan pie part stayed runny. I DID follow the recipe other than baking time. So I was not impressed in fact I was very disappointed.
Love the idea of this pie but this recipe is not one I like or would make again. Too much sugar, needed 1 c or so instead of 2.5. Made a sugar cube consistency with the crust. 50 minutes wasn’t long enough to bake, I baked mine 65 minutes and it was still goopy