Pecan cheesecake pie recipe

4) Stir together the pecan layer (while the cheesecake pre-bakes)

1. In a bowl, whisk brown sugar, corn syrup (or maple mix), eggs, melted butter, vanilla, bourbon (if using), and salt until smooth—no sugar lumps.
2. Fold in the chopped pecans. Reserve the pecan halves for the top.

5) Combine and finish baking

1. Remove pie from the oven; gently spoon the pecan mixture over the cheesecake layer. Don’t pour in one spot—ladle evenly to avoid creating a crater.
2. Arrange pecan halves on top for a pretty finish.
3. Bake at 325°F / 165°C for 35–45 minutes, until:
   • The top is set and glossy, and
   • The center jiggles like gelatin (not watery), or an instant-read thermometer in the pecan layer reads 190–200°F / 88–93°C.
4. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.

6) Cool and chill (crucial for clean slices)

• Cool on a rack 1 hour, then refrigerate at least 4 hours (overnight is best). Slice with a hot, dry knife (wipe between cuts).

Serving Ideas

• Lightly sweetened whipped cream with a pinch of cinnamon or bourbon
• A drizzle of warm caramel sauce
• Flaky sea salt sprinkle to sharpen the flavors

Make-Ahead, Storage & Freezing

• Make-ahead: Blind-bake the crust up to 1 day ahead; store wrapped at room temp. Cheesecake batter can be mixed and chilled up to 24 hours (stir before using).
• Storage: Refrigerate covered for 4 days.
• Freeze: Wrap slices well and freeze up to 2 months; thaw overnight in the fridge.

Variations

• Chocolate-Bourbon: Spread 3 oz (85 g) melted dark chocolate over the blind-baked crust; chill 5 minutes before adding cheesecake layer.
• Maple Pecan: Use the maple/molasses substitute and add 1/4 tsp ground cinnamon.
• Salted Caramel Pecan: Swirl 2–3 Tbsp caramel sauce into the pecan layer before baking; finish with flaky salt.
• Gluten-Free: Use a gluten-free pie crust or a crumb crust made from 1 1/2 cups (150 g) GF graham crumbs + 1/2 cup (50 g) finely chopped toasted pecans + 6 Tbsp (85 g) melted butter; press and bake 10 minutes at 350°F/175°C, then proceed (no par-bake needed).

Troubleshooting & Pro Tips

• Soggy bottom? Blind-bake fully and brush with egg white. Bake on a preheated sheet pan to boost bottom heat.
• Cracked cheesecake layer? Room-temperature dairy, low oven temp, and no over-baking during the head-start prevent cracks (and the pecan layer hides small ones!).
• Runny center? It wasn’t baked long enough or was sliced warm. Bake to the jiggle/temperature cues and chill fully.
• Separating layers? The brief pre-bake of the cheesecake is key; also ladle the pecan mixture gently and evenly.

Enjoy your pecan cheesecake pie—crisp crust, creamy middle, and that iconic pecan gloss on top!