Ingredients
For the crust:
- 1 ¼ cups graham cracker crumbs (or crushed digestive biscuits)
- ¼ cup granulated sugar
- 6 tablespoons melted butter
- Pinch of salt
For the cheesecake layer:
- 8 oz (225g) cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the pecan pie layer:
- 1 cup light corn syrup (or golden syrup)
- ¾ cup packed light brown sugar
- 3 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups pecan halves
Step-by-Step Method
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt.
- Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish.
- Bake for 8–10 minutes until golden and set. Remove and let cool while preparing the filling.
Step 2: Make the Cheesecake Layer
- In a medium bowl, beat the softened cream cheese with sugar until smooth and creamy.
- Add the egg and vanilla extract, then beat again until fully incorporated and lump-free.
- Pour this mixture over the cooled crust, spreading it into an even layer.
Step 3: Prepare the Pecan Layer
- In another bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until well combined.
- Stir in the pecan halves until they’re evenly coated with the mixture.
Step 4: Assemble and Bake
- Carefully spoon the pecan mixture over the cheesecake layer. Pour gently to avoid disturbing the creamy layer beneath.
- Place the pie on a baking sheet to catch any overflow.
- Bake at 350°F (175°C) for 45–55 minutes. The center should be set but still slightly jiggly when you nudge the pan.
- If the crust edges brown too quickly, cover them with foil or a pie crust shield midway through baking.
Step 5: Cool and Serve
- Remove the pie from the oven and let it cool at room temperature for about 1 hour.
- Transfer to the refrigerator and chill for at least 3 hours, preferably overnight.
- Slice and serve as-is, or with a dollop of whipped cream or vanilla ice cream for extra indulgence.
Tips and Variations
- Nut Alternatives: Not a fan of pecans? Swap them for walnuts or even hazelnuts for a different flavor profile.
- Chocolate Drizzle: Add a drizzle of dark chocolate over the top before serving for a more luxurious finish.
- Make Ahead: This pie holds up beautifully in the fridge for 3–4 days, making it a perfect make-ahead dessert.
Final Thoughts
Pecan Cheesecake Pie is more than just a dessert—it’s a celebration of textures and flavors. The creamy cheesecake layer balances out the sticky, sweet crunch of the pecan topping, all held together by a buttery, crumbly crust. Whether you serve it for Thanksgiving, Christmas, or just a random Tuesday night, it’s sure to become a staple in your dessert rotation.
Want a printable version or a recipe card format? I can whip that up for you too!