Pecan is by far the most popular pie in the South. In other areas it’s hardly ever made. Cheesecake is the most popular refrigerated dessert. Combine pecan with cheesecake to create a wildly popular dessert! You might even convince someone living elsewhere that pecan pies are not just a Southern thing.
Pecans are known for having a high fat content. Cream cheese is definitely not fat free. This pie is relatively high in fat content. If you’re trying to maintain a low fat diet, you might want to skip this one, or at least substitute a lower fat cream cheese. One ounce of pecans contains an average of 20 grams of fat. The good news is that nearly 60% of the fats in pecans are monounsaturated and another 30 percent are polyunsaturated. This means there is very little saturated fat in pecans. They also contain zero trans fats.
This pecan cheesecake pie is assembled in three steps. First we’ll be creating that creamy, decadent base that cheesecake is known for. Then we’ll add the pecans and the top layer, which is basically just a sugary glaze that brings it all together. Total prep time is only 15 minutes. The most difficult step will be waiting for the pie to cool enough to sink your fork into.
What You’ll Need
Utensils & Equipment
- Medium mixing bowl
- Small bowl
- 9-inch deep dish pie plate
- Medium saucepan
- Electric mixer
- Wire whisk
Key Ingredients
- Refrigerated pie crust
- Chopped pecans
- Cream cheese
- Milk
- Eggs
- Granulated sugar
- Ground cinnamon
- Light corn syrup
- Vanilla extract
- Salt
The Northeast has been home for most of my life but I also lived in the deep South for a while. No one takes pecan pie more seriously than Southerners do. Most pecan pie recipes created by someone living in the South call for dark brown sugar. This recipe calls for light corn syrup but you can also use dark brown. If you love molasses then use dark corn syrup. Light corn syrup has a lower molasses content than the dark brown version. I’ve heard people wrongfully say that light brown corn syrup and dark brown are the “same thing, just a different color.” Wrong! Dark brown corn syrup contains almost twice as much molasses as light brown.
Pecan Cheesecake Pie Recipe
Utensils & Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 9-inch deep dish pie plate
- 1 wire whisk
- 1 electric mixer
- 1 wire cooling rack
Ingredients List
- 1 refrigerated pie crust
- 8 oz cream cheese softened
- 1 1/4 cups pecans chopped
- 1 cup light corn syrup
- 4 eggs
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 tps salt
- 1/2 tsp ground cinnamon
- whipped cream for topping (if desired)
Instructions
Preheat Oven
- Preheat oven to 350℉.
Prepare The Crust
- Make sure the crust has been at room temperature for 15-2o minutes as directed on the packaging.
- Place crust in the pie plate. Make sure the edges are even across the top of the pie plate.
- Crimp the edge of the crust if yu want to create a scalloped look.
Prepare The Cheesecake Base
- In medium bowl, beat together the cream cheese, one egg, 1/2 cup of sugar, 1 teaspoon of the vanilla extract, and salt. Beat with electric mixer until smooth.
- Pour or spoon the mixture into the pie crust.
Add The Pecans
- Distribute the pecans evenly over the cream cheese mixture.
Top Layer
- In large bowl whisk together the corn syrup, 3 eggs, remaining 1/4 cup of sugar, and teaspoon of vanilla extract.
- Pour the mixture over the pecans.
Bake
- Bake on bottom oven rack at 350℉ for 50-55 minutes or until properly set.
- Pie is done when the center doesn't jiggle when you shake the pie plate.
Cool It
- Cool on wire cooling rack and at least an hour.