Pecan Cheesecake Pie
Layers of cheesecake and pecan pie join together to make one amazing dessert. Grab a cup of coffee and enjoy a slice of this Pecan Cheesecake Pie during the holidays.
Layers of cheesecake and pecan pie join together to make one amazing dessert. Grab a cup of coffee and enjoy a slice of this Pecan Cheesecake Pie during the holidays.
- Carbohydrate 17.8736315242573 g
- Cholesterol 6.94433593995269 mg
- Fat 12.2332227435897 g
- Fiber 1.30800005308097 g
- Protein 2.28586882919089 g
- Saturated Fat 2.3763453137978 g
- Serving Size 1 1 slices of pie (82g)
- Sodium 6471.50572674502 mg
- Sugar 16.5656314711764 g
- Trans Fat 0.6247631723285 g
- Calories 180 calories
Step-by-step
- Preheat oven to 350 degrees. Spray a 9.5 inch pie plate with nonstick baking spray. Press the pie crust into the pie plate and crimp the edges. Refrigerate while you make the fillings.
- Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the unbaked pie crust.
- Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla.
- Stir in the pecans. Gently spoon the mixture over the cheesecake layer.
- Cover the edges of the pie crust with a pie shield or strips of foil, so it doesn't burn. Bake for 50 minutes. Remove from the oven and let cool 1-2 hours. It will be puffy when it comes out, but it will sink as it cools.
- Refrigerate until chilled all the way through. Cut into 8 slices.
Can two distinct pie fillings bake in the same crust without turning the pastry into a soggy mess? Managing moisture transfer requires understanding how dense dairy proteins and high-sugar binders interact inside a single crust at 350 degrees Fahrenheit. Successful execution depends on thermal control and equipment management in compact kitchens.
Adapting For Dietary Needs
Replacing dairy cream cheese with a firm block-style plant-based alternative maintains the necessary structural integrity for the bottom layer. Granulated sugar substitutes measure cup-for-cup in the cheese base, but liquid sweeteners like dark corn syrup require specific chemical density to bind the pecan layer properly. Standard wheat crusts yield easily to gluten-free pastry alternatives pressed firmly into a 9.5-inch metal pie plate.Managing Fresh Versus Preserved Elements
Raw pecans straight from the shell introduce natural oils that toast differently during the 50-minute bake compared to pre-roasted or vacuum-sealed nuts. Fresh eggs provide stronger emulsification for the cream cheese matrix than pasteurized liquid carton varieties, resulting in a cleaner slice after the required one to two hours of cooling time. Storing the chilled dessert wrapped tightly in the refrigerator for up to three days preserves the structural separation between the layers.Equipment For Dual Layers
Foil strips or a dedicated aluminum pie shield protect the crimped pastry edges from over-browning while the interior fillings set. Metal pie plates conduct heat faster than ceramic or glass vessels, reducing the risk of an underbaked bottom crust when dealing with layered moisture. Hand mixers fitted with single beaters prevent aeration over-mixing the cream cheese layer, keeping the base dense enough to support the floating nut topping.
