Pecan Cheesecake Pie

How To Make Pecan Cheesecake Pie Ahead

This pecan cheesecake pie can be made ahead for a great start to your holiday prep. Since this pie benefits from chilling for clean cuts and a nicely set layer of cheesecake, it can be baked and refrigerated for up to two days before serving with good results.

You can also prepare this pie up to three months in advance, cool, wrap tightly, and freeze. Thaw in the refrigerator overnight, and you’re ready to serve.

How To Store Leftover Pecan Cheesecake Pie

We’d be surprised if there are any leftovers, but refrigerate leftover pecan cheesecake pie for up to four days, or freeze for up to three months. Thaw overnight in the refrigerator, if frozen, before serving.

Ingredients

• 1/2 (15-oz.) package refrigerated piecrusts
• 1 (8-oz.) package cream cheese, softened
• 4 large eggs, divided
• 3/4 cup granulated sugar, divided
• 2 tsp. vanilla extract, divided
• 1/4 tsp. kosher salt
• 1 1/4 cups chopped pecans
• 1 cup light corn syrup

Directions

Step 1. Prepare oven:
Preheat oven to 350°F.

Step 2. Prepare piecrust:
Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

Step 3. Mix cream cheese filling; add to piecrust:
Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth.

Pour cream cheese mixture into piecrust.

Step 4. Add pecans:
Sprinkle evenly with chopped pecans.

Step 5. Make corn syrup mixture, and add to pie:
Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla.

Pour mixture over pecans. Place pie on a baking sheet.

Step 6. Bake pie:
Bake on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

Frequently Asked Questions

Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!