With autumn here, it’s time to put away our fresh fruit desserts and warm up our belly’s with something spicy, warm, and sweet. This is a hybrid dessert that provides the best of both worlds. Crunchy and gooey pecan pie, topped with soft and creamy caramel cheesecake.
Here is a link for my never fail light and flakey pastry. This recipe is easily doubled for a two-sheet pie crust.
Pecan Cheesecake Pie
Warm and gooey pecan pie with soft and creamy caramel cheesecake
Ingredients
1 cup of sugar
2/3 cup dark corn syrup – or just under 2/3 cup of light with a tbsp of molasses
1/3 cup melted butter
2 eggs, lightly beaten
1 1/2 cups of chopped pecans
1 tsp good vanilla
Cheesecake Filling:
1 8oz brick of cream cheese
1/4 cup of sugar
1 egg
Top Caramel Layer:
2/3 cup dark corn syrup – or just under 2/3 cup of light with a tbsp of molasses
2 eggs
2/3 cup of sugar
1 1/2 tbsp of melted butter
1/2 tsp good vanilla
1 cup roasted pecans
Directions
- Preheat oven to 350°F.
- Using my simple pie crust recipe, or using a refrigerated pie crust, place shell into a pie plate, and poke holes over the entire bottom of shell with a fork.
- Then, in a medium saucepan, combine sugar, corn syrup, melted butter, eggs, pecan, and vanilla. Bring to a boil over medium-high heat, stirring constantly. Reduce the heat upon boiling to a simmer continuing stirring until thickened, about 5-7 minutes.
- Pour into prepared pie crust and set aside.
- In another bowl, whisk together the corn syrup, eggs, sugar, butter, and vanilla – set aside.
- Bake for 8 minutes, then remove from the oven and gently spoon over the pecan topping.
- Return to oven and bake for another 35-40 minutes, or until pie is golden and cheesecake top looks light and golden.
5. In a bowl, food processor or blender, whiz together the cream cheese and sugar until creamy. Add the eggs and beat to combine and fluff up. Pour this layer over the bottom layer.
Then, devour!
