Here’s a delicious recipe for Pecan Cheesecake Pie — a rich, creamy cheesecake filling topped with a sweet, nutty pecan layer.
🥧 Ingredients (serves 8)
Crust
- 1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits, crushed)
- ⅓ cup (75 g) unsalted butter, melted
- 2 tbsp granulated sugar
Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) sour cream or heavy cream
Pecan Topping
- 1 cup (120 g) pecans, chopped
- ½ cup (120 ml) corn syrup (or maple syrup)
- ¼ cup (50 g) brown sugar, packed
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
👩🍳 Instructions
1. Prepare the crust
- Preheat oven to 175 °C (350 °F).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press mixture into the bottom of a 9-inch (23 cm) pie pan.
- Bake 8–10 minutes until lightly golden. Remove from oven and let cool.
2. Make the cheesecake filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla and sour cream (or heavy cream) until fully combined.
- Pour filling over the cooled crust and smooth the top.
3. Bake the cheesecake
- Bake in preheated oven for 25–30 minutes, until the center is just set. Remove from oven and let cool while preparing the topping.
4. Prepare pecan topping
- In a small bowl, mix chopped pecans, corn syrup, brown sugar, melted butter, and vanilla.
- Spread evenly over the slightly cooled cheesecake.
5. Final bake
- Return the pie to the oven and bake an additional 10–12 minutes until topping is bubbly and golden.
- Cool to room temperature, then refrigerate for at least 2–3 hours before serving.
🍽 Tips & Variations
- Nuts: Toast pecans lightly for deeper flavor before adding to topping.
- Cheesecake texture: Avoid overbaking to keep it creamy; the center should be slightly wobbly.
- Sweetness: Adjust sugar in topping or filling if you prefer less sweet desserts.
- Optional garnish: Drizzle with caramel sauce or chocolate before serving.
I can also give a version using Pakistani ingredients — like using local biscuits for the crust and jaggery or local honey instead of corn syrup — for a simpler, locally sourced version.
Do you want me to make that version?
