Cheesecake Stuffed Pecan Pie has a crunchy sweet pecan pie top layer and a creamy cheesecake bottom layer. This cheesecake mixture gets poured into an unbaked pie crust in a 9 inch, deep dish pie plate. It’s important to use a deep dish pie plate for this because there’s so much going on with this pie, there’s no way it will all fit in a traditional pie plate.
The hardest part about this recipe is letting this pie cool completely. Let it rest at room temperature for 2 hours then chill it in the refrigerator for 2 more hours before cutting into it.
Cheesecake Stuffed Pecan Pie
Cheesecake Stuffed Pecan Pie has a crunchy sweet pecan pie top layer and a creamy cheesecake bottom layer. It's a perfect dessert for the holidays!
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Course: DessertCuisine: AmericanKeyword: cheesecake pecan pie, Christmas dessert recipe, pecan pie cheesecake, Thanksgiving dessert recipe Servings: 8 servings Calories: 580kcal
Ingredients
9- inch deep-dish pie crust
CHEESECAKE LAYER
1 (8 oz.) package cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
PECAN PIE LAYER
1/2 cup granulated sugar
1/2 cup light corn syrup
2 large eggs beaten
3 tablespoons unsalted butter melted & slightly cooled
2 tablespoons light brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups chopped pecans
Instructions
Preheat oven to 350 degrees F.
Fit the pie crust into a 9-inch deep-dish pie plate.
Make the cheesecake layer. In a large bowl, add the cream cheese, sugar, egg and vanilla. Beat with an electric mixer on low-medium speed until well combined. Pour the cheesecake mixture into the pie shell.
Make the pecan pie layer. In a large bowl, add the sugar, corn syrup, eggs, butter, brown sugar, salt, and vanilla. Whisk until well combined.
Sprinkle the pecans evenly over the cheesecake layer. Pour the corn syrup mixture over the pecans.
Place the pie on a baking sheet. Gently tent the pie with aluminum foil, trying not to let the foil touch the pie filling.
Bake for 40 minutes. Remove the foil. Bake for an additional 20 minutes.
Cool for 2 hours at room temperature then chill for at least 2 hours in the refrigerator before slicing.
