Pecan Cheesecake Pie

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1. Prepare the Crust:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
  4. Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden. Remove from the oven and let it cool slightly.

2. Prepare the Cheesecake Filling:

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Gradually add granulated sugar and beat until well combined.
  3. Mix in the vanilla extract.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the sour cream and heavy cream until the filling is smooth and well combined.
  6. Pour the cheesecake filling into the cooled graham cracker crust and smooth the top with a spatula.

3. Bake the Cheesecake:

  1. Bake the cheesecake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
  2. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  3. Remove from the oven and let it cool completely at room temperature before adding the pecan topping.

4. Prepare the Pecan Topping:

  1. In a medium saucepan, melt the butter over medium heat.
  2. Stir in the light brown sugar, light corn syrup, and vanilla extract. Bring the mixture to a gentle boil, stirring constantly.
  3. Remove from heat and let the mixture cool slightly before stirring in the pecan halves.
  4. In a small bowl, beat the egg and then mix it into the pecan mixture.

5. Add the Pecan Topping:

  1. Spoon the pecan topping evenly over the cooled cheesecake.
  2. Return the pie to the oven and bake at 350°F (175°C) for an additional 15-20 minutes, or until the topping is set and bubbly.

6. Serve:

  1. Allow the pie to cool completely before slicing.
  2. Serve chilled or at room temperature. Enjoy the rich, creamy cheesecake with a sweet and nutty pecan topping!

Tips for Success

  • Cooling Time: Ensure the cheesecake is completely cool before adding the pecan topping to prevent it from melting into the filling.
  • Pecan Topping: If the pecan topping starts to brown too quickly, cover the edges of the pie with aluminum foil to prevent burning.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. The pie can also be frozen for longer storage.

Conclusion

Pecan Cheesecake Pie is a luxurious dessert that combines the best elements of cheesecake and pecan pie. With its creamy filling, buttery crust, and sweet pecan topping, it’s a delightful treat that’s perfect for any occasion. Enjoy this rich and satisfying pie with family and friends!

Explore more delicious pie recipes and dessert ideas on our blog. Discover how to create classic and creative treats that everyone will love!

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