Pecan Cheesecake Pie
Pecans and cheesecake were meant to be together. Make this Pecan Cheesecake Pie this holiday season and watch it disappear in no time at all.
Do you like cheesecake? What about pecan pie?
Do I ever have the pie for you then!!!
The other day I asked a question on Facebook about whether you would eat apple or pumpkin pie first on Thanksgiving. The response seemed to be split between the two pies, but it turns out a whole lot of people actually prefer pecan pie instead. The amount of pecan pie lovers was news to me. I have to admit that is one of my favorites too, but I have actually never made one before. Time for that to change.
So, my hubby and I got talking about pecan pie, and how I should really make one to share at Thanksgiving dinner. But I didn’t just want to make the classic pecan pie, so here is the fun BruCrew twist to it. We added a cheesecake layer that bakes up through the gooey caramel pecan layer.
Talk about amazing!
I’m really glad this pie had to go to a church meeting with my husband this week, because I’m not so sure my diet resolve would have lasted if I started in on one slice.
This pie starts with my favorite way to make crust.
It is called buy a pre made Pillsbury crust at the store. Sure I could make my own, but most days I don’t want to mess with another thing. Pillsbury has always been my go to crust, so why change now
Big tip to know…make sure you spray your pie plate with non stick spray for this pie. Mine stuck just a little, but it didn’t stop the guys from devouring it at my husband’s meeting. He said he couldn’t believe how fast it went.
A small cheesecake layer gets spread on the bottom of the crust, then the pecan pie layer is poured on top of it. Then amazing and magical things happen while it is in the oven. When you pull it out of the oven, the cheesecake has baked through and become the middle layer. Just be patient! It needs to cool completely before you can cut into it and see all the layers.
I seriously can’t even wait to make another one of these pies! It will be the first thing I eat for Thanksgiving dinner. It will make a great appetizer…after all, it is cheese and nuts
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Print Pecan Cheesecake PiePrep Time: 30 minutes
Cook Time: 50 minutes
Yield: 12 slices of pie
Cheesecake and pecan pie join together to make one amazing pie. Grab a cup of coffee and enjoy this one this holiday.
Ingredients
For the cheesecake layer 1 refrigerated pie crust (I use Pillsbury) 1 package cream cheese (8 oz.) 1/4 cup sugar 1 egg For the pecan layer 2/3 cup dark corn syrup 2 eggs 2/3 cup sugar 1 1/2 Tablespoons butter, melted 1/2 teaspoon vanilla 1 cup pecansInstructions
- Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges.
- Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the pie crust.
- Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesn't burn. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool completely. It will be puffy when it comes out, but it will sink as it cools. Keep refrigerated. Cut into 12 slices.
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