Peacn cheesecake

Pecan cheesecake 

You need this mashup in your fe: pecan cheesecake pie. The cheesecake you adore pairs wonderfully with the pecan pie you remember eating as a child. Pecan cheesecake will quickly become your “go to” recipe after you prepare it.

Are you a cheesecake fan? How about pie with pecans? If so, you must try this recipe for pecan pie cheesecake right away!

I posted a question about what kind of pies people eat during the holidays on Facebook a few years back. I was positive that either pumpkin or apple pie would prevail. Between those two pies, opinions were fairly divided.

It also turns out that pecan pie is actually preferred by a large number of people. I’m not sure why, but that startled me—I mean, I do adore a good, gooey pecan pie.

Ingredients for the layer of cheesecake

  1. One chilled pie crust
  2. Eight ounces of softened cream cheese and a quarter cup of granulated sugar
  3. One big egg

Regarding the pecan layer

  1. One-half cup dark corn syrup
  2. Two big eggs
  3. Half a cup of sugar, grated
  4. 1 and a half tablespoons melted unsalted butter
  5. One-half teaspoon of vanilla extract
  6. One cup of pecans


  • Turn the oven on to 350°. Grease a 9-inch pie plate with nonstick cooking spray and dust with cornmeal.
  • Crimp the edges of the pie crust after pressing it into the pie plate. Keep chilled while preparing the fillings.
  • Cream cheese and sugar should be combined until smooth and creamy. Beat once more after adding the egg. Fill the unbaked pie crust to the brim.
  • Beat together the eggs, sugar, butter, vanilla, and dark corn syrup. Gently spoon the mixture over the cheesecake layer after stirring in the pecans.
» MORE:  I never met a single person who didn't like this dish! Pinky swear!


Leave a Comment