Pecan Cheesecake Pie

If you’re stuck in a pie rut and seeking a way out, might we recommend this pecan cheesecake pie? We pour a rich cream cheese filling into a buttery and flaky pie crust. Then, we drench this dessert with a caramel nut topping. The nice part? This recipe eliminates the need for a water bath yet still produces a smooth texture, making it easy to assemble and equally delicious.

Pecan Cheesecake Pie Ingredients

• Pie dough: To save time in the kitchen, use a premade pie crust instead of making one from scratch for this recipe. 
• Cream cheese: You can beat the cream cheese to achieve a fluffier texture. This ingredient provides richness and tanginess to the pecan cheesecake pie.
• Sugar:  Mix sugar into the batter to enhance the sweet notes of the cheesecake filling.
• Eggs: The eggs help the custard-like batter set so the cheesecake holds its shape when ready to serve.
• Vanilla extract: We add vanilla extract to infuse warm and sweet flavors into the pecan cheesecake pie.
• Pecans: The pecans add a buttery flavor and crunchy texture to this creamy dessert.
• Caramel sauce: We use store-bought caramel sauce to save time cooking and add sweetness to this pecan cheesecake pie.

Directions   

Step 1: Prepare the pie crust

Preheat the oven to 375°F. Next, roll out the dough to fit into a 9 inch deep-dish pie pan or cast-iron skillet. Trim and flute the edges of the pie crust. 

Step 2: Make the cheesecake filling

In a small bowl, beat the cream cheese, sugar, vanilla and one of the eggs until smooth. Pour this filling into the pie crust, then sprinkle the pecans. 

Step 3: Top with the caramel sauce

In another small bowl, whisk the remaining eggs and gradually pour in the caramel sauce. Mix until blended, then pour this caramel spread over the pecan topping on the pie.

Step 4: Bake the pecan cheesecake pie 

Bake the pecan cheesecake pie for 35 to 40 minutes or until lightly browned. Cool on a wire rack for one hour. Then, refrigerate for four hours or overnight. Garnish with more caramel sauce before slicing and serving. 

Editor’s Tip: If the crust browns too quickly, loosely cover the edge of the pie with aluminum foil after 20 minutes.

Pecan Cheesecake Pie Recipe Variations 

• Use a graham cracker crust: To add more cinnamon-honey flavors, swap the traditional pie crust for a buttery, crumbly graham cracker crust.

• Sprinkle in lime zest: Mix some lime zest into the batter to add brightness to this rich and creamy dessert. 

• Top with chocolate sauce: Drizzle chocolate or hazelnut sauce over the pecan cheesecake pie for an even more decadent dessert.

How to Store Pecan Cheesecake Pie

To maintain its creamy and rich flavor, store leftover pecan cheesecake pie in an airtight container in the refrigerator for up to three days.

Can you make pecan cheesecake pie ahead of time? 

If you’re considering taking this dessert to a gathering, you can prepare it in advance. Just follow the recipe, store the pecan cheesecake pie in an airtight container and refrigerate it for up to three days until you’re ready to serve.

Can you freeze this pecan cheesecake pie recipe?

You can preserve this pecan cheesecake pie in the freezer for up to two months by placing it in an airtight container or keeping it in a vacuum-sealed wrap. When you’re ready to eat it, thaw it at room temperature until it softens.

How long does pecan cheesecake pie last? 

To save leftover pecan cheesecake pie, place it in an airtight container or wrap it in a vacuum-sealed package. You can keep it in the refrigerator for up to three days or store it in the freezer for up to two months.

Pecan Cheesecake Pie Tips

Can I make a vegan version of this pecan cheesecake pie recipe?

If you prefer vegan desserts, make a few substitutions, such as using a plant-based premade pie dough. You can also replace the cream cheese with a vegan version and remove the eggs from the batter. It’s important to note that the flavor and texture of this vegan pecan cheesecake pie may differ from the original, but it’ll still taste delicious. 

Do I need a water bath for this pecan cheesecake pie recipe?

A water bath typically prevents cheesecake filling from overcooking, delivering a smooth and creamy texture. If you’d like to take this route, we recommend cooking this pecan cheesecake pie on the middle rack and then placing a large pan filled with water on the bottom rack to help infuse moisture into the air of the oven.  

How do I know when the pecan cheesecake pie is finished baking?

You’ll know the pecan cheesecake pie is ready to come out of the oven once the edges begin to set and the middle is slightly cooked, but still jiggly. You want the center to be a little undercooked because it will continue to firm up once it cools.