Cream Cheese Pecan Pie

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Cream Cheese Pecan Pie – A Buttery, Dreamy Twist on a Southern Classic

If you’ve ever found yourself torn between a slice of cheesecake and a gooey piece of pecan pie, this dessert is your dream come true. This Cream Cheese Pecan Pie combines the best of both worlds: a smooth, tangy cream cheese layer nestled beneath a golden, caramelized pecan topping—all cradled in a flaky, buttery crust. It’s rich, decadent, and melts in your mouth with every bite.

Perfect for holidays, potlucks, or any time you want to impress with minimal effort, this pie is a guaranteed crowd-pleaser. And with just a handful of pantry staples, it’s as easy to make as it is to devour.

Why You’ll Love This Pie

  • Two desserts in one – Cheesecake meets pecan pie in a single slice.
  • Simple ingredients – No fancy tools or techniques required.
  • Make-ahead friendly – Even better after chilling overnight.
  • Perfect for holidays – A stunning addition to any dessert table.
  • Customizable – Swap corn syrup for maple, or add a drizzle of caramel.

Ingredients

This recipe makes one 9-inch pie, serving 8–10 slices.

For the Crust

  • 1 pie crust (store-bought or homemade)
    Use your favorite flaky pie crust recipe or a quality store-bought version for convenience.

For the Cream Cheese Layer

  • 8 oz cream cheese, softened
    The base of the filling—rich, creamy, and slightly tangy.
  • ½ cup granulated sugar
    Sweetens the cream cheese layer.
  • 1 large egg
    Helps bind the filling and adds richness.
  • ½ teaspoon vanilla extract
    Adds warmth and depth.

For the Pecan Topping

  • 1 cup chopped pecans
    Toasted for extra flavor and crunch.
  • ½ cup brown sugar
    Adds a caramel-like sweetness.
  • 2 tablespoons melted butter
    Enhances the richness and helps bind the topping.
  • ½ cup light corn syrup
    Creates a glossy, gooey texture.

Variation: Use maple syrup for a deeper, earthy sweetness.

Optional Garnish

  • Caramel sauce
    Drizzle over the top for extra indulgence.

Equipment You’ll Need

  • 9-inch pie pan
  • Mixing bowls
  • Hand mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack
  • Oven

Step-by-Step Instructions

Step 1: Preheat and Prepare the Crust

Preheat your oven to 350°F (175°C).

Roll out your pie crust and fit it into a 9-inch pie pan. Crimp the edges as desired.

Tip: For a crispier bottom, pre-bake the crust for 5–7 minutes before adding the filling.

Step 2: Make the Cream Cheese Filling

In a medium bowl, beat together:

  • 8 oz softened cream cheese
  • ½ cup granulated sugar

Mix until smooth and creamy.

Add:

  • 1 large egg
  • ½ teaspoon vanilla extract

Beat until fully incorporated and silky.

Spread the cream cheese mixture evenly into the bottom of the prepared pie crust.

Step 3: Prepare the Pecan Topping

In a separate bowl, combine:

  • 1 cup chopped pecans
  • ½ cup brown sugar
  • 2 tablespoons melted butter
  • ½ cup light corn syrup (or maple syrup)

Stir until the mixture is well blended and glossy.

Gently spoon the pecan mixture over the cream cheese layer, spreading evenly.

Tip: Don’t press down—let the topping rest gently on top of the cream cheese layer.

Step 4: Bake

Place the pie on a baking sheet to catch any drips.

Bake at 350°F (175°C) for 35–40 minutes, or until the center is set and the top is golden and bubbling.

If the crust begins to brown too quickly, cover the edges with foil.

Step 5: Cool and Chill

Remove the pie from the oven and let it cool on a wire rack for at least 1 hour.

Refrigerate for 2–3 hours, or overnight, to allow the layers to fully set.

Tip: This pie slices best when fully chilled.

Step 6: Serve

Slice and serve chilled or at room temperature.

Drizzle with caramel sauce for an extra touch of decadence.

Pair with a cup of coffee, a scoop of vanilla ice cream, or a dollop of whipped cream.

Time & Yield

  • Prep Time: 15 minutes
  • Bake Time: 40 minutes
  • Chill Time: 2–3 hours
  • Total Time: ~3 hours 55 minutes
  • Yield: 8–10 slices
  • Calories: ~420 kcal per slice (approximate)

Tips for Success

  • Use room temperature cream cheese for a smooth filling.
  • Toast the pecans for 5–7 minutes at 350°F for extra flavor.
  • Chill thoroughly before slicing for clean, beautiful layers.
  • Use a serrated knife dipped in hot water for neat slices.
  • Store leftovers in the fridge for up to 4 days.

Variations to Try

  • Maple Pecan Cream Cheese Pie: Use maple syrup instead of corn syrup for a richer, more complex flavor.
  • Chocolate Swirl: Add a swirl of melted chocolate to the cream cheese layer before topping with pecans.
  • Bourbon Pecan Pie: Add 1 tablespoon bourbon to the pecan topping for a boozy twist.
  • Mini Pies: Bake in muffin tins for individual servings—adjust bake time to 20–25 minutes.
  • Nut-Free Option: Use toasted coconut flakes or sunflower seeds for a similar crunch.

Perfect for Any Occasion

This pie is a showstopper for:

  • Thanksgiving or Christmas dessert tables
  • Potlucks and family gatherings
  • Sunday dinners
  • Cheesecake lovers looking for something new
  • Celebrations and special occasions

Final Thoughts

This Cream Cheese Pecan Pie is a celebration of texture and flavor—creamy, crunchy, sweet, and buttery all in one bite. It’s the kind of dessert that feels both familiar and fresh, combining the comfort of a classic pecan pie with the richness of cheesecake. Whether you’re baking it for a holiday or just because, it’s sure to become a favorite in your recipe collection.

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