Pecan Cheesecake Pie

The Pecan Cheesecake Pie is a masterpiece that marries the creamy, rich texture of cheesecake with the nutty, buttery crunch of pecans in a symphony of flavors that dance on the palate. Each bite offers a delightful contrast of textures, from the smooth, velvety filling to the crisp, caramelized topping, making it a dessert that’s both comforting and luxurious.
1 pre-made pie crust
2 cups cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup brown sugar
1/4 cup unsalted butter, melted
Preheat your oven to 325°F (163°C).
Prepare the pie crust in a pie dish and set aside.
In a large bowl, combine the softened cream cheese and granulated sugar. Beat until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Pour the cream cheese mixture into the prepared pie crust, spreading it evenly.
In a separate bowl, mix chopped pecans, brown sugar, and melted butter. Sprinkle this pecan mixture over the cream cheese filling.
Bake in the preheated oven for 45-50 minutes or until the center is set.
Cool the pie completely before refrigerating for at least 2 hours.
Slice and serve chilled. Optionally, top with whipped cream or a drizzle of caramel for an extra touch of decadence.

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