By Holly Sosa
When it comes to Thanksgiving, for most of my life, I’ve been a die hard pumpkin pie with triple whipped cream on top kinda gal. Then my sister shattered my pumpkin pie world when she made this Pecan Pie Cheesecake one year. I mean, you guys, I don’t even like pecan pie. But I’ve never looked at pumpkin pie the same since having this slice of glorious cheesecake pecan goodness.
When my sister originally made this pie, she did her own crust, but to save time on Thanksgiving, I’m using a store bought crust, which makes whipping up this Pecan Pie Cheesecake a breeze! No need to be afraid of this cheesecake recipe, friends.
To start, you’ll grease a pie pan heavily and then place your pie crust in the bottom. You can crimp the sides or leave them like I did. I’m not as fancy as I like to believe I am.
Next you’ll whip together some cream cheese, an egg, and sugar. Make sure all of these items are room temperature.
Transfer the cream cheese mixture to your pie pan.
Now you’ll whip together a couple of eggs, some dark corn syrup, sugar, vanilla, and melted butter.
Add a nice serving of pecans.
And then spread it over the cheesecake layer in the pie pan.
Bake it for about 40-50 minutes at 350F.
While it’s baking, some kind of sorcery happens that creates a bottom layer underneath the cheesecake.
When you pull it out of the oven, you’ll notice that it’s puffed up a bit, but it will sink back down after it cools.
Allow it to cool for a two to three hours and then chill it in the fridge before serving.
I cannot even explain how incredible this pie is. It’s gooey, but cheesecake firm at the same time. It’s powerful enough to change a pumpkin pie gal into a Pecan Pie Cheesecake lover. Plus it’s creative enough to make me feel like I’m a gourmet baker without all the extra hassle or work.
Wayfair is hosting a Battle of the Pies and this is my official submission, so be sure you share and Pin away to support your friendly neighborhood blogger. Also stop by the other blogs to get inspired for your Thanksgiving and holiday pies by following the hashtag #WayfairPieBakeOff. The blogger with the most engagement wins a pie pan of their choice from the Wayfair website and I’m gunning for this beauty.
- 1 refrigerated pie crust
- 1 package cream cheese (8 oz)
- ¼ cup sugar
- 1 egg
- ⅔ cup dark corn syrup
- 2 eggs
- ⅔ cup sugar
- 1½ Tablespoons butter, melted
- ½ teaspoon vanilla
- 1 cup pecans
- Spray pie pan with non stick baking spray. Press pie crust into the pan. Set aside.
- Beat cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the unbaked pie crust.
- Whisk together dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans.
- Spoon the mixture over the cheesecake layer.
- Cover the edges of the pie crust with strips of foil, so it doesn’t burn. Bake at 350 degrees for 40-50 minutes.
- Remove from the oven and cool 2-3 hours.
- Refrigerate until chilled through.
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