Go Back

Pecan Cheesecake Pie

There's something about Pecan Cheesecake Pie that transports me back to my grandmother's kitchen, where the aroma of baking pies filled the air and laughter echoed around the table. This dessert is not only incredibly delicious but also surprisingly easy to make. Whether you're hosting a gathering or simply treating yourself, this pie is sure to create memorable moments.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs A perfect base that adds a delightful crunch.
  • 0.5 cup unsalted butter melted
For the Cheesecake Filling
  • 1 cup granulated sugar Sweetens the cheesecake to perfection.
  • 24 oz cream cheese softened
  • 3 large eggs These help to set the cheesecake while keeping it light.
  • 1 teaspoon vanilla extract A dash of flavor that enhances everything.
  • 1 cup pecans chopped, for a wonderful nuttiness and texture.
  • 1 cup sour cream For nice tang and creaminess to the filling.
  • 0.25 cup brown sugar For a hint of caramel flavor in the pecan layer.
  • 0.5 cup corn syrup Adds sweetness and helps bind the pecans together.
  • 1 teaspoon vanilla extract for topping.

Equipment

  • 9-inch Pie Pan
  • Medium bowl
  • Large Mixing Bowl

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined, then press this mixture into the bottom of a 9-inch pie pan to form the crust.
  3. Step 3: In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth. Add the eggs one at a time, mixing well after each addition, and stir in 1 teaspoon of vanilla extract.
  4. Step 4: Pour the cream cheese mixture over the crust in the pie pan.
  5. Step 5: In a separate bowl, combine the sour cream, brown sugar, corn syrup, and 1 teaspoon of vanilla extract. Mix well, then fold in the chopped pecans.
  6. Step 6: Pour the pecan mixture over the cream cheese layer in the pie pan.
  7. Step 7: Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is lightly browned.
  8. Step 8: Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours before serving.

Notes

To keep your pie fresh, store it in the refrigerator, covered with plastic wrap or in an airtight container. It will last for about 4-5 days. If you want to enjoy it longer, you can freeze it! Just make sure to wrap it tightly to avoid freezer burn. Thaw it in the fridge overnight before serving.