Paula Deen Pecan Cheesecake Pie

This delicious Paula Deen Pecan Cheesecake Pie combines the creamy richness of cheesecake with the nutty sweetness of a classic pecan pie for an irresistible dessert. It’s an easy recipe made with simple ingredients, perfect for a cozy family gathering or holiday treat. Enjoy each bite of this quick, crowd-pleasing pie!

Recipe Ingredients:

For the Cheesecake Layer

• 1 refrigerated pie crust
• 8 ounce package cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg

For the Pecan Layer

• ⅔ cup dark corn syrup
• 2 large eggs
• ⅔ cup granulated sugar
• 1 ½ tablespoons unsalted butter, melted
• ½ teaspoon vanilla extract
• 1 cup pecans

How To Make Pecan Cheesecake Pie?

1. Preheat and Prepare the Pie Plate: Preheat your oven to 180°C (350°F). Spray a 9-inch (23 cm) pie plate with nonstick baking spray and sprinkle lightly with flour.
2. Prepare the Crust: Press the pie crust into the pie plate and crimp the edges. Place in the refrigerator to chill while you prepare the fillings.
3. Make the Cheesecake Layer: In a mixing bowl, beat together the cream cheese and sugar until smooth and creamy. Add the egg and beat until combined. Spread this mixture evenly across the bottom of the unbaked pie crust.
4. Make the Pecan Layer: In a separate bowl, whisk together the dark corn syrup, eggs, sugar, melted butter, and vanilla extract. Stir in the pecans, then gently spoon the mixture over the cheesecake layer.
5. Bake the Pie: Cover the edges of the pie crust with a pie shield or strips of foil to prevent them from burning. Bake in the preheated oven for 50 minutes, or until the pie is set.
6. Cool and Chill: Remove from the oven and allow the pie to cool on a wire rack for 1-2 hours. The pie will be puffy when it comes out of the oven but will settle as it cools. Once cooled, refrigerate the pie until thoroughly chilled.

Recipe Tips :

• Use Room Temperature Cream Cheese: Make sure the cream cheese is softened to room temperature. This will ensure a smooth, lump-free cheesecake layer that blends perfectly with the sugar and egg.
• Chill the Crust Before Adding Fillings: After pressing the crust into the pie plate, chill it briefly in the fridge. This helps prevent the crust from shrinking during baking and keeps it flaky.
• Gently Spoon the Pecan Layer: When adding the pecan layer, spoon it gently over the cheesecake layer to avoid mixing the layers. This will give you a clear, distinct separation of flavors in each bite.
• Cover the Crust Edges: Use a pie shield or foil to cover the crust edges while baking to prevent them from browning too quickly. This keeps the edges golden without over-baking.
• Let the Pie Cool Completely Before Chilling: Allow the pie to cool at room temperature for 1-2 hours after baking. This prevents cracks in the cheesecake layer and lets the flavors set before chilling in the fridge.

How To Store Leftovers?

• Refrigerate: First, let the leftover Pecan Cheesecake Pie cool to room temperature. Then, cover the pie with plastic wrap or place it in an airtight container and refrigerate for up to 4 days.
• Freeze: After cooling the pie to room temperature, wrap it tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 2 months.

Nutrition Facts :

Serving Size: 1 slice (1/8 of the pie)

• Calories: 507
• Total Fat: 27g
• Saturated Fat: 3g
• Cholesterol: 89mg
• Sodium: 197mg
• Potassium: 108mg
• Total Carbohydrate: 54g
• Dietary Fiber: 2g
• Sugars: 31g
• Protein: 5g

Check out More Recipes:

• Paula Deen Apple Caramel Cheesecake
• Paula Deen Lemon Blossoms
• Paula Deen Not Yo Mama’s Banana Pudding
• Paula Deen Pecan Pie