I’ll never forget the first time I pulled this Pecan Cheesecake Pie out of my oven. It was a chilly Thanksgiving Eve, my kitchen smelled like a cozy cross between a caramelized candy shop and a warm bakery, and I was desperately hoping my experiment would work. You see, I’d been dreaming of a dessert that married the creamy, tangy luxury of my favorite cheesecake with the sticky, crunchy decadence of a classic pecan pie. The result was nothing short of magical. The moment I sliced into that firm, golden top to reveal the rich, velvety layer beneath, I knew I’d created a new family tradition. It’s the pie that now gets the most nervous, hopeful glances from my guests every holiday, and the one that disappears first, every single time.
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 8 oz (225g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 1 cup (220g) packed light brown sugar
- 3/4 cup (180ml) light corn syrup
- 1/4 cup (57g) unsalted butter, melted
- 1 teaspoon fine sea salt
- 3 large eggs, at room temperature
- 2 cups (200g) pecan halves
Let’s talk about a few key players here. First, softened cream cheese is non-negotiable. I’ve tried to rush this by microwaving it, and it never blends as smoothly. Take it out at least an hour ahead. For the pecans, I highly recommend using halves, not pieces. They create that beautiful, signature mosaic top. And please, use pure vanilla extract—the imitation stuff just can’t compete in a recipe where each flavor shines so brightly. I learned that the hard way with a slightly chemical-tasting test batch.(See the next page below to continue…)