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
Scale
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.
