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Paula Deen Pecan Cheesecake Pie - recipe card

Paula Deen Pecan Cheesecake Pie

  • Author: Anabelle Mclean
  • Prep Time: 20
  • Cook Time: 55
  • Total Time: 135
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American Southern

Description

A luxurious marriage of silky vanilla cheesecake and gooey pecan pie filling baked in a buttery, flaky pie crust. The sweet, nutty pecan topping caramelizes on the surface while the cheesecake layer stays creamy and rich beneath, delivering contrasting textures in every bite.

Ingredients

Scale
  • 1 (9-inch) unbaked deep-dish pie crust, homemade or store-bought, chilled
  • 8 oz (227g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1 1/4 cups (150g) pecan halves, roughly chopped
  • 3 large eggs, room temperature
  • 3/4 cup (180ml) light corn syrup
  • 1/3 cup (67g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 3 tbsp (42g) unsalted butter, melted and slightly cooled
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt

Instructions

  1. Preheat the oven to 350°F / 177°C with a rack positioned in the lower third of the oven. If using a homemade pie crust, roll it out and fit it into a 9-inch deep-dish pie pan, crimping the edges decoratively, then refrigerate while you prepare the filling to keep the butter in the dough cold.
  2. In a medium mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed until completely smooth and free of lumps, about 1 minute. Scrape down the sides of the bowl with a silicone spatula to ensure no cream cheese pockets remain.
  3. Add 1/2 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt to the cream cheese. Beat on medium speed until the mixture is silky, uniform, and the sugar has dissolved, about 1 to 2 minutes, stopping to scrape the bowl halfway through.
  4. Pour the cheesecake batter into the chilled pie crust and spread it into an even layer with an offset spatula. Sprinkle the chopped pecans evenly over the cheesecake layer, pressing them in very gently so they adhere without sinking completely.
  5. In a separate medium bowl, whisk together 3 large eggs, light corn syrup, packed brown sugar, 1/4 cup granulated sugar, melted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt. Whisk vigorously for about 1 minute until the mixture is glossy, the sugars are fully dissolved, and no streaks of egg remain.
  6. Slowly and carefully pour the pecan syrup mixture over the top of the pecans in the pie crust. The pecans will naturally rise to the surface and float on top of the syrup layer, which is exactly what you want for that classic pecan pie look of a glossy nut-covered top.
  7. Place the pie on a rimmed baking sheet to catch any drips, then transfer to the preheated oven on the lower third rack. Bake at 350°F / 177°C for 50 to 55 minutes, until the edges are set and puffed while the center still has a slight jiggle when the pan is gently nudged; the internal temperature at the center of the cheesecake layer should reach 170°F / 77°C.
  8. Check the pie at the 35-minute mark; if the crust or pecan topping is browning too quickly, loosely tent the pie with aluminum foil, making sure the foil does not touch the sticky pecan surface. The pecans should be deeply golden and the syrup should be bubbling gently around the edges when done.
  9. Remove the pie from the oven and place on a wire cooling rack. Cool at room temperature for at least 1 hour; the pie will continue to set as it cools, and cutting it too early will cause the filling to run. The center should no longer be liquid but will remain soft and creamy.
  10. Refrigerate the cooled pie, uncovered, for at least 2 hours or preferably overnight. Chilling fully sets the cheesecake layer, making the pie slice cleanly with distinct layers. This step is essential for a professional presentation.
  11. To serve, run a sharp knife under hot water for 30 seconds, wipe it dry, and slice the pie with a slow, deliberate downward motion, cleaning the knife between cuts. Serve chilled or at cool room temperature within 30 minutes of removing from the refrigerator.

Notes

Storage: Cover leftover pie tightly with plastic wrap or foil and refrigerate for up to 5 days. To freeze, wrap the cooled, fully set pie (whole or sliced) in a double layer of plastic wrap followed by aluminum foil and freeze for up to 2 months; thaw overnight in the refrigerator before serving. Reheating: For a warm slice, microwave individual slices at 30-second intervals at 50% power until just warmed through, or place in a 300°F / 150°C oven for 8 to 10 minutes. Do not overheat, as the cheesecake layer can separate. For cleanest slices, always cut the pie cold and wipe the knife between cuts.

Nutrition

  • Calories: 780
  • Sugar: 63g
  • Sodium: 520mg
  • Unsaturated Fat: 17g
  • Carbohydrates: 83g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 195mg

Keywords: pecan cheesecake pie, Paula Deen pecan pie, cheesecake pecan pie, Southern pecan pie, pecan pie recipe, Thanksgiving dessert, Christmas pie, homemade pie, cream cheese pecan pie, nut pie, holiday baking, cheesecake pie

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Find it online: https://bellesbestbites.com/paula-deen-pecan-cheesecake-pie/