You are here: Home/Dessert/ Easy Pecan Cheesecake Pie
by Janel10 Comments
This easy pecan cheesecake pie will be the hit of your gathering. It’s a cinch to make in a graham cracker crust with added layers of cheesecake and the traditional pecan pie topping you love.
Affiliate links are used in this post.
Easy Pecan Pie Cheesecake
This recipe combines your favorite traditional pecan pie Thanksgiving recipe with a decadent cheesecake. Which means you get the best of both worlds. In one amazing dessert that will be a show stopper!
Just looking at those pecans in a bowl makes me anxious for Thanksgiving and to enjoy this yummy cheesecake recipe again.
This pecan pie cheesecake is flavored and layered with the brown sugar sauce and pecans.
The cheesecake makes a perfect base for the sugary, sweet pecan glaze and topping. It offers a clean palette for all that flavor.
It helps provide a smooth texture so it’s not an overly sugary bite, like traditional pecan pie can be.
Then you’ll add the pecan glaze topping, which is an amazing accent flavor to pair with your cheesecake.
Plus, when you cut into the cheesecake, the glaze will drip down the sides of the slice that makes you want to take a bite, and then lick the plate.
This sweet pecan pie cheesecake dessert is one you shouldn’t reserve only for Thanksgiving! It’s good year round.
This easy pecan pie cheesecake will be the hit of your gathering. It's a cinch to make in a graham cracker crust with added layers of cheesecake and the traditional pecan pie topping you love.
Ingredients
Crust:
1 sleeve graham crackers, or 1 cup graham cracker crumbs
1/2 stick butter (4 tbls)
Cheesecake:
2 blocks cream cheese (8 oz each)
1 cup brown sugar
2 tbsp flour
2/3 cup sour cream
4 eggs
1.5 tsp vanilla extract
Topping:
1 cup brown sugar
1/2 stick butter (4 tbls)
1/4 cup heavy cream
1 cup crushed/chopped pecans
Instructions
Crush graham crackers and mix with melted butter. Spread in a pie pan, pressing to make a firm crust coating the bottom and sides of the pan.
Bake graham cracker crust for 10 mins at 325* F. Once out, make sure the crust is still packed tightly.
Mix all of the cheesecake ingredients together (cream cheese, brown sugar, flour, sour cream, eggs, and vanilla) using an electric mixer until evenly blended.
Pour mixture into pie pan on top of graham cracker crust. Bake at 325* F for 50-60 minutes, or until the edges are set and the center jiggles slightly. Set aside to cool.
Melt brown sugar and butter for topping in a small pan over medium heat until bubbly, stirring frequently. Pour in heavy cream and pecans, continue to stir for an additional 1-2 minutes.
Remove from heat, let cool for 5 minutes, then spread over cheesecake.
What Is the Difference Between Cheesecake and Cheesecake Pie? Today's cheesecake pie is like a regular cheesecake, only (1) the filling layer isn't as thick and tall and (2) you bake it in a pie dish instead of a springform pan.
Pecan pie is a delightful concoction of pecan nuts mixed with a rich, caramelly filling made from eggs, butter, corn syrup, and sugar. The earliest pecan pie can be traced all the way back to the late 1800s, but it really peaked in the early 20th century when Karo™ syrup printed a pecan pie recipe on its bottles.
The USDA recommends all pies rich in eggs and custard to be refrigerated after they've cooled. This includes pumpkin pie, lemon meringue pie, banana cream pie, and, yes, pecan pie.
Yes. Because pecan pie is an "egg-rich" pie, the USDA recommends you store it in the fridge after it has cooled. Unless you plan on serving the pie within two hours of baking, it shouldn't stay out at room temperature.
The key difference between baked and no-bake cheesecakes is the former's superior texture. Baked cheesecakes have a dense, fluffy, moist and smooth texture, which is not possible with the recipe for no-bake cheesecake.
New York cheesecake uses a larger portion of cream cheese. It is rich and dense. Regular cheesecake uses more cream and has a creamier texture. There is typically a crust made of graham crackers, but sometimes other cookies like shortbread are used.
Vintage Funeral Pie Recipe is an old-fashioned dessert that is made from raisins, spices, and walnuts. It was traditionally made by the Amish, but this sugary pie fits right into a Southern cook's recipe box.
If your pecan pie is runny, simply bake it a bit longer, even up to 20 minutes. When the pie has been thoroughly baked, you'll be able to give it a gentle shake, and the middle will appear firm — if you've ever baked a pumpkin pie, it's the same concept.
A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.
You can only keep it at room temperature for two hours. Since pecan pies contain eggs, they have more chances to get bad and make you sick. So, if you have kept your pies in the fridge, put them back within two hours. On the other hand, store-bought pies contain preservatives that keep them from spoiling.
Because it is rich in eggs, pecan pie should be refrigerated according to food safety rules (unless you know for sure that your pie contains preservatives that allow it to be left out). Keeping it out at room temperature could leave it at risk for spoiling too soon.
A cooled and lightly wrapped pecan pie can be refrigerated for up to four days, which means you can bake your pie well in advance of when you plan to serve it.
This is a dessert that is best stored in the fridge or even the freezer. According to the USDA, homemade pies made with eggs must be refrigerated after cooking and cooling. This includes pecan pies and custard pies that also tend to contain dairy.
But virtually every pie that CAN be heated is better off for it: cherry pie, apple pie, blueberry pie, Derby pie, mud pie, strawberry-rhubarb pie, even pecan pie. Pecan pie is fine at room temperature, sure.
Cheesecake is called "cheesecake" because does not typically contain yeast, and has a crust. Whether it's baked or not, cheesecake is really a form of pie with a crust on the bottom. Most baked cheesecakes use custard as the filling made up of eggs, milk, sugar, salt, vanilla or other flavors.
While a cheesecake may have a crust, it's not made from pastry dough! But some people argue that cheesecake is like a pie and therefore should be considered a pastry. While it's true that cheesecake has a filling like a pie, the physical characteristics of the crust and filling differentiate it from a pastry.
So, what we have is a dessert consisting of a pastry shell, a thick custard-like filling that can be sweetened with vanilla extract, limes, strawberries, chocolate, blueberries, or even pumpkin.
Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.
Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.