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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.
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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.
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.
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.
They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.
It was used figuratively for "soft, effeminate" from 18c. The modern slang meaning dates from 1933; a "Time" magazine article from 1934 defined it as "leg-pictures of sporty females." In its early years this sense of the word often was associated with film star Marlene Dietrich.
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.
How Long Can Pecan Pie Be Left at Room Temperature? Pecan pies can stay on the counter for up to two hours before they need to be refrigerated, according to the FDA. After two hours at room temperature, your food is at risk for harmful bacteria growth.
Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.
A soupy pecan pie filling can be fixed by covering the crust in foil and popping it back into the oven at around 325 degrees Fahrenheit for approximately 20 to 30 minutes.
If the filling is flowing in a wavy movement from the center to the edge, your pie isn't set quite yet. Wait for the moment when the center of your pecan pie gives you just a little jiggle, like the stable but slightly wiggly movement of Jell-O when you give it a gentle shake.
As such, you have to cook the pecan pie long enough for this liquid to develop a custard-like consistency. If your pecan pie is runny, simply bake it a bit longer, even up to 20 minutes.
Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it.Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.
Norah Clark, Editor of Boyd Hampers! Norah is a food writer with over a decade of experience in hospitality as a pastry chef, sous chef, and barista; former chef at the Savoy Hotel, Ritz Carlton, Four Seasons and Plaza Hotel. Cheesecake is called "cheesecake" because does not typically contain yeast, and has a crust.
Technically, cheesecake is a custard made with dairy and eggs. There are custard pies and custard tarts of sll sorts. This one just happens to be called a cake, perhaps because it rises above the bottom crust all on its own, instead of nestling down into a pastry security blanket. The cheesecake stands alone.
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.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
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