Pecan Cheesecake Pie
Introduction
I first made this pie at least ten years ago. I’m not sure why, but I don’t make it very often. It was fun to make it for Christmas dessert this year. Maybe I will make it a new tradition. It uses only 7 ingredients when you use a premade pie crust. That’s not my first choice, but it sure does save on the time factor!
BEFORE
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The Process
The pie crust and cream cheese should be at room temperature. You might as well get the eggs out at the same time, too.
I beat the cream cheese, vanilla, sugar, and one of the eggs with my mixer until smooth.
Then spread the cream cheese mixture onto the unbaked pie shell in a 9 inch pie dish.
Sprinkle the chopped pecans on top of the cream cheese mixture. I like to buy my pecans whole and then chop them because they are a little cheaper that way. Also, if I need whole pecans instead of chopped, I have them already!
The recipe calls for 1 cup of caramel ice cream topping. You can use all of either a 12 oz or 14 oz jar. I used a 14 oz jar this time. First you beat the 3 remaining eggs, then slowly whisk in the caramel sauce. I used the same bowl because 1.) it is all going into the same pie and 2.) one less bowl to wash!
After the caramel sauce and eggs are well blended, pour it gently over the rest of the pie.
After 20 minutes of baking, you will need to cover the pie with foil so that the pie crust edges do not brown too much. After about 45 minutes of baking, my pie was still not done. You can see in the picture below that the middle still looks liquid-y. And it was. It should be rather firm and not jiggle when it is completely baked.
The Result!
Here it is straight out of the oven.
And here it is after it cooled a bit.
If you prefer it warm, it is just as good warm as it is cold! If you plan to serve it cold, be sure to allow time for it to cool in the refrigerator.
I made it for Thanksgiving this year along with my pumpkin pie.
The recipe calls for a 9″ pie plate. For my 10 inch pie plate that I used here for Thanksgiving, I decided to double the cream cheese filling (adding one egg and another 1/4 c. of sugar, also). I really liked how this pie turned out!
Pecan Cheesecake Pie AFTER!!
I love using Hobby Lobby’s paper plates.
I also love using pretty napkins!
You can see that I had a good variety of Thanksgiving and fall themed paper napkins. : )
My daughter made the flower artwork for school.
I had found pumpkin spice flavored wafer rolls. They adorned the pie perfectly.
I added a tiny amount of maple flavoring (and sugar) to my home made whipped cream. It gave it a little bit of a caramel flavor that was just right.
I made this pie two days before I served it for dessert after our Christmas meal. I sealed it well with plastic wrap and refrigerated it. It was delicious!
This pie is on the sweet side, but the cream cheese helps balance out the sweetness. My glass of milk helped, too!
Pecan Cheesecake Pie
Ingredients
- 8 oz. cream cheese
- 1½ c. sugar
- 1 tsp. vanilla
- 1 egg
- 3 eggs
- 1 c. caramel ice cream topping
- 1¼ c. chopped pecans
- unbaked 9″ pie shell
Instructions
- Let pie shell, cream cheese, and eggs come to room temperature.
- Beat first four ingredients until smooth. (If using a 10" pie plate, use an extra 8 oz. cream cheese, ¼ c. sugar, and one more egg– see directions in blog post.)
- Spread cream cheese mixture into unbaked pie shell.
- Sprinkle chopped pecans on top of cream cheese mixture.
- Beat 3 eggs. Slowly add in caramel topping until well blended.
- Pour egg/ caramel mixture gently on top of cream cheese/ pecans.
- Bake at 375 degrees for 20 minutes, then cover with foil.
- Continue baking for 20-35 minutes more, or until the center is firm and not jiggly.
- Store in the refrigerator.
If you prefer a plain pecan pie without the cheesecake, you can find that here.
Looks so yummy Liberty!!
Thank you for sharing your pecan cheesecake pie at Create, Bake, Grow and Gather this week. I’m pinning it to our party board.
Hugs,
Kerryanne
You’re welcome Kerryanne, Thank you for pinning!
Both of your pies look amazing and oh, so yummy. I like how you served them with the wafer rolls too!
Thank you for sharing at Create, Bake Grow & Gather this week.
Hugs,
Kerryanne
You’re welcome, Kerryanne!
What a great combination, I like both top and bottom and have always thought Pecan pie was a little sweet, but I bet this has the perfect flavors…..my mouth is watering!!
Let me know if you try it, Karren!
I’m featuring your post tomorrow evening on Farm Fresh Tuesdays! Thanks so much for sharing! Be sure to enter our giveaway! 🙂
Thank you so much for the feature, Lisa!
This pecan pie looks amazing, Liberty! I’d like to try something a little different for Thanksgiving this year so this recipe is a keeper! I found you on You’re the Star and I’d love to have you share this on Farm Fresh Tuesdays! Stop by and check out our special announcement this week. 🙂
I’m glad you like it, Lisa, and I will stop by Farm Fresh Tuesday. Thank you!
The pecan pie looks amazing! My family will love this. Yummm!
This pie looks amazing!!
Oh wow! That sounds amazing! I just love cheesecake and pecans so this is a recipe I really must try! Thanks so much for sharing with us at the Hello Fall party. Pinned.
You’re welcome! Thanks for the pin!
This pecan cheesecake looks so amazing. Stop by Thursday Favorite Things since you are being featured.
Hugs,
Bev
Oh wow! Thank you! You brightened my day : ). I will stop by soon.
I love pecan pie!! And with cheese cake? Even better – I would be honored if you would share this at our What’s for Dinner party! http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-165/
So glad you joined the party!! Hope we see you next week too!
You’re welcome. If I have a recipe to share, I will. Thank you.