If you have a love for rich, nutty, and creamy desserts, you are absolutely going to adore this Pecan Cheesecake Pie Recipe. It brilliantly combines a smooth, tangy cream cheese layer with the crunch and warmth of pecans and cinnamon, all nestled in a buttery pie crust that pulls everything together beautifully. Whether you’re baking for a special occasion or just treating yourself, this dessert brings that perfect balance of texture and flavor that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to creating this show-stopping Pecan Cheesecake Pie Recipe. Each ingredient plays a special role, from the creamy richness of cream cheese to the cozy crunch of pecans, building layers of flavor that really shine through.
- Cream cheese (8 oz, room temperature): Provides a smooth and tangy base that’s key to the cheesecake layer’s creamy texture.
- Eggs (4 large, divided): Help both the cheesecake layer and pecan filling set perfectly without being too dense.
- Sugar (¾ cup, divided): Adds the just-right amount of sweetness to balance the richness of other ingredients.
- Vanilla extract (2 tsp, divided): Brings warmth and enhances all the flavors in the pie.
- Salt (½ tsp, divided): Just a pinch to make those flavors pop without overpowering.
- Old-fashioned oats (1 cup, uncooked): Adds a delightful chewy texture and a slight nutty depth under the pecans.
- Chopped pecans (½ cup): The star ingredient that delivers crunch and that unmistakable buttery pecan flavor.
- Light corn syrup (1 cup): Gives the topping its signature glossy finish and sticky sweetness.
- Cinnamon (½ tsp): A subtle spice that adds warmth and complements the pecans beautifully.
- Deep dish pie crust (9-inch, unbaked): A sturdy, buttery foundation that holds all these delicious layers together.
How to Make Pecan Cheesecake Pie Recipe
Step 1: Prep and Preheat
Start by preheating your oven to 425ºF. Placing the pie crust on a rimmed baking sheet helps catch any drips and gives you extra support when moving the pie in and out of the oven later.
Step 2: Make the Cream Cheese Layer
In a large bowl, beat together the cream cheese, 1 egg, ½ cup of sugar, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt using an electric mixer on medium speed. Mixing until smooth ensures your cheesecake layer will be silky and free of lumps. Then, gently spread this luscious mixture into the bottom of your unbaked pie crust, creating the creamy base for this stunning pie.
Step 3: Add the Oats and Pecans
Sprinkle the oats and chopped pecans evenly over the cream cheese layer. This not only adds texture but also gives the pie a delightful nutty flavor and a bit of chewiness that contrasts perfectly with the creamy filling.
Step 4: Prepare the Pecan Topping
Whisk together the light corn syrup, the remaining 3 eggs, the rest of the sugar, 1 teaspoon vanilla, ¼ teaspoon salt, and cinnamon. Pour this mixture carefully over the oats and pecans in the pie crust. This sweet, spiced syrup will soak into the nuts and oats to create that irresistible sticky pecan topping everyone adores.
Step 5: Bake Your Pie
Place the pie in the oven and bake for 15 minutes at 425ºF, then reduce the heat to 350ºF and continue baking for another 30 to 35 minutes. The baking time allows the filling to set nicely while the pecans toast just a bit, deepening the flavor. When done, remove the pie and allow it to cool completely on a wire rack to finish setting.
Step 6: Chill and Serve
After cooling, cover the pie and refrigerate it for up to 2 days to let the flavors meld and the texture firm up to that perfect sliceable consistency. The chilling step is crucial to get the best experience from this Pecan Cheesecake Pie Recipe.
How to Serve Pecan Cheesecake Pie Recipe
Garnishes
A light dusting of powdered sugar or a dollop of freshly whipped cream can elevate the presentation and add a touch of extra sweetness that balances the rich, nutty flavors. Toasted pecan halves on top also add a beautiful visual and textural finish.
Side Dishes
Serve with fresh berries or a scoop of vanilla ice cream for a lovely contrast of temperature and flavor. A cup of rich coffee or a creamy latte is also a perfect companion to this dessert, bringing out the warmth of the cinnamon and vanilla notes.
Creative Ways to Present
For a stunning dessert table, cut the pie into small bite-sized squares and serve on decorative platters with pecan halves stacked nearby for guests to embellish their slice. Alternatively, turn leftovers into decadent parfaits by layering crumbled pie with whipped cream in glasses.
Make Ahead and Storage
Storing Leftovers
Keep your leftover pie tightly covered in the refrigerator for up to 2 days to maintain freshness and texture. Proper storage prevents the crust from becoming soggy and keeps the flavors vibrant.
Freezing
Pecan Cheesecake Pie Recipe freezes well if wrapped securely in plastic wrap and aluminum foil. Freeze it for up to one month and thaw overnight in the refrigerator before serving to enjoy it as if freshly made.
Reheating
To enjoy warm slices, gently reheat individual pieces in a microwave for about 20-30 seconds. Avoid overheating to keep the cream cheese layer creamy and the pecan topping from becoming tough.
FAQs
Can I use a store-bought pie crust for this recipe?
Absolutely! A ready-made deep dish pie crust works perfectly and saves you time without sacrificing taste or texture.
Is it necessary to use old-fashioned oats in the recipe?
Yes, old-fashioned oats provide the desired chewy texture and nutty flavor that quick oats can’t replicate in this pie.
What if I don’t have light corn syrup? Can I substitute it?
You can substitute with an equal amount of honey or maple syrup, though it will change the flavor slightly and may affect the pie’s glossy finish.
How can I tell when the pie is fully baked?
The filling should be set but still have a slight jiggle in the center. The edges will look golden and firm, and the pecans will be toasted and glossy.
Can I make this pie dairy-free or vegan?
This particular recipe relies heavily on cream cheese and eggs, so adapting it for dairy-free or vegan diets would require significant ingredient swaps and might change the classic texture and flavor.
Final Thoughts
Making this Pecan Cheesecake Pie Recipe truly feels like creating a masterpiece that brings joy to every bite. It’s a dessert that comforts and impresses all at once, perfect for any celebration or cozy night in. I hope you enjoy baking and sharing this much-loved treat with your family and friends as much as I do!
Print
Pecan Cheesecake Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Cheesecake Pie is a delightful blend of creamy cheesecake and sweet pecan topping nestled in a buttery pie crust. The combination of cream cheese, oats, pecans, and a cinnamon-spiced corn syrup filling creates a luscious, comforting dessert perfect for any occasion.
Ingredients
Cheesecake Layer
- 1 (8-oz) package cream cheese, room temperature
- 1 large egg
- ½ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Topping
- 1 cup old-fashioned oats, uncooked
- ½ cup chopped pecans
Corn Syrup Filling
- 1 cup light corn syrup
- 3 large eggs
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
Other
- 1 (9-inch) deep dish pie crust, unbaked
Instructions
- Preheat Oven and Prepare Piecrust: Preheat your oven to 425ºF. Place the unbaked pie crust on a rimmed baking sheet to catch any spills.
- Make Cheesecake Base: In a large mixing bowl, combine the cream cheese, 1 egg, ½ cup sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Using an electric mixer on medium speed, blend until the mixture is smooth and creamy. Spread this evenly across the bottom of the unbaked pie crust.
- Add Oats and Pecans: Sprinkle the uncooked oats and chopped pecans evenly over the cream cheese layer to create a crunchy topping base.
- Prepare Corn Syrup Mixture: In a separate bowl, whisk together the light corn syrup, the remaining 3 eggs, ¼ cup sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt, and ½ teaspoon cinnamon until fully combined. Pour this mixture gently over the oats and pecans layer in the pie crust.
- Bake the Pie: Place the pie in the preheated oven and bake for 15 minutes at 425ºF. Then reduce the oven temperature to 350ºF and continue baking for an additional 30 to 35 minutes, or until the filling is set and the top is golden.
- Cool and Chill: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, cover the pie and refrigerate it for up to 2 days before serving to enhance the flavors.
Notes
- Ensure the cream cheese is at room temperature before mixing to avoid lumps.
- Placing the pie on a rimmed baking sheet helps contain any overflow during baking.
- Use a hand or stand mixer for best results in achieving a smooth cheesecake layer.
- Store the pie refrigerated and consume within 2 days for optimal freshness.
- For extra crunch, you can toast the pecans lightly before adding them.
