Servings: 8 | Yield: 1-9 inch pie
A luscious cheesecake with gooey pecan is everything I need today. This make-ahead cake is a real crowd-pleaser. It has the perfect combination of the gooey pecan pie topping and creamy cheesecake filling. A mouthwatering dessert that deserves a round of applause. This is the ultimate holiday dessert, too good for potlucks, and insanely delicious for a year-round dessert!
INGREDIENTS
1 9 inches pie shell
1 8 oz package cream cheese softened
⅓ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ⅓ cups chopped pecans
3 eggs, beaten
1 cup light corn syrup
¼ cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
HOW TO MAKE PECAN PIE CHEESECAKE
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Place the cream cheese in a small mixing bowl. Beat until fluffy. Then, add in 1/3 cup of sugar and beat again until smooth. Beat in one egg and a teaspoon of vanilla extract. Mix thoroughly. Make sure to not overbeat the mixture.
Step 3: Evenly spread the mixture into the pastry shell and sprinkle over the chopped pecans.
Step 4: Combine three beaten eggs, corn syrup, 1/4 cup sugar, a teaspoon of vanilla extract, salt, cinnamon, and cloves in a medium bowl. Mix until combined but not frothy. Then, pour this mixture on top of the pecan.
Step 5: Place inside the preheated oven and bake for about 35 to 45 minutes until the filling is set and the pecans are brown. The pie will be pretty high, don’t worry because it will settle as the pie cools.
Note:
Prepare this ahead so you will have enough time to cool the baked cheesecake before putting it in the fridge to set. You can make the cheesecake up to four days ahead but prepare the pecan pie topping on the day that you will serve. Just pour the topping over the cheesecake and chill again if desired.
Nutrition Facts:
Per Serving: 516.3 calories; 123.8 mg cholesterol; 318.5 mg sodium; 7.6 g protein; 57.6 g carbohydrates.
Ingredients
- 1 9 inches pie shell
- 1 8 oz package cream cheese softened
- ⅓ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ⅓ cups chopped pecans
- 3 eggs, beaten
- 1 cup light corn syrup
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Place the cream cheese in a small mixing bowl. Beat until fluffy. Then, add in 1/3 cup of sugar and beat again until smooth. Beat in one egg and a teaspoon of vanilla extract. Mix thoroughly. Make sure to not overbeat the mixture.
Step 3: Evenly spread the mixture into the pastry shell and sprinkle over the chopped pecans.
Step 4: Combine three beaten eggs, corn syrup, 1/4 cup sugar, a teaspoon of vanilla extract, salt, cinnamon, and cloves in a medium bowl. Mix until combined but not frothy. Then, pour this mixture on top of the pecan.
Step 5: Place inside the preheated oven and bake for about 35 to 45 minutes until the filling is set and the pecans are brown. The pie will be pretty high, don't worry because it will settle as the pie cools.
Note:
Prepare this ahead so you will have enough time to cool the baked cheesecake before putting it in the fridge to set. You can make the cheesecake up to four days ahead but prepare the pecan pie topping on the day that you will serve. Just pour the topping over the cheesecake and chill again if desired.
