A lot of pecan pie recipes are all the same, or at least very similar. But this unusual recipe has something of a twist when it comes to the filling.
Of course, it has the tasty, crumbly crust made with graham crackers and the sweet roasted pecans on top (unless you want to use a readymade pastry crust and that’s fine too!) but the actually filling is more akin to cheesecake than pecan pie.
For the filling, you will be using cream cheese for a cheesecake flavor and texture, along with heavy cream for an even more indulgent finish. The flavor is so rich and good and everybody is going to love this pie.
So, is it more of a pie or a cheesecake? It’s about half and half, since the crust and pecan topping are pecan pie components while the filling is just like cheesecake. Everyone will enjoy the rich, delicious flavors.
Why You’ll Love the Recipe:
It’s all too easy to fall back on making the same desserts over and over, but sometimes it’s fun to try something new, which is where this exciting pecan cheesecake pie comes into play. It’s a blend of pecan pie and cheesecake, so if you can’t decide which to make, this recipe covers both bases!
How to Serve It:
It’s important to chill this pecan cheesecake pie well before serving it. If you skip this step, it will just fall apart instead of holding its shape. Serve a slice on a plate for dessert or as a snack or treat.
Can You Make It Ahead?
Feel free to make this dessert in advance, since it keeps well in the refrigerator.
- Premade pie crust
- Brown sugar
- Powdered sugar
- Cream cheese softened
- Heavy whipping cream
- Maple syrup
- Finely chopped pecans
- Vanilla extract
How to make Pecan Cream Pie:
Step 1. Heat the oven according to the crust package, and prebake the crust as directed on the packaging.
Step 2. Mix together the cream cheese, salt, brown sugar, vanilla, and maple syrup until smooth and creamy.
Step 3. In another bowl, beat together the powdered sugar and heavy whipping cream until it has formed stiff peaks.
Step 4. Mix together the whipped cream and cream cheese mixtures carefully until well combined.
Step 5. Fold in 1 cup of the pecans.
Step 6. Layer the mixture into the prebaked crust that has been cooled.
Step 1. Top with the rest of the pecans and chill until firm, usually at least 2-3 hours.
A wonderful and unusual blend of pecan pie and cheesecake, this pecan cheesecake dessert is sure to impress everyone at the dinner table. Its rich flavors make it a great option for special occasions, so consider it for Thanksgiving or Christmas.
Pecan Cream Cheese Pie Recipe
- 1 Premade pie crust
- ½ C. Brown sugar
- ⅓ C. Powdered sugar
- 16 oz. Cream cheese softened
- 1 C. Heavy whipping cream
- ¼ tsp. Salt
- ¼ C. Maple syrup
- 1 ½ C. Finely chopped pecans
- 1 tsp. Vanilla extract
- Heat the oven according to the crust package, and prebake the crust as directed on the packaging.
- Mix together the cream cheese, salt, brown sugar, vanilla and maple syrup until smooth and creamy.
- In another bowl, beat together the powdered sugar and heavy whipping cream until it has formed stiff peaks.
- Mix together the whipped cream and cream cheese mixtures carefully until well combined.
- Fold in 1 cup of the pecans.
- Layer the mixture into the prebake crust that has been cooled.
- Top with the rest of the pecans and chill until firm, usually at least 2-3 hours.
THANKS FOR PINING!
Keep it refrigerated and eat within 4 days.
Variations and Substitutions:
You can use a readymade fresh or frozen piecrust or else make your own using crushed graham crackers, sugar and butter. Perhaps you have a different piecrust recipe you prefer. Sub another type of nut for the pecans if you want, perhaps walnuts, pistachios or almonds. Feel free to add some spice too, such as ginger, nutmeg, cinnamon, or allspice.