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Cheesecake Pecan Pie (Make Ahead!)

Serves 8-10 (1 9-inch pie)     adjust servings

 This Cheesecake Pecan Pie is INSANE. It's a buttery, flaky pie crust, with a layer of cheesecake, then topped with pecan pie filling. It is one of the BEST pies I have EVER had! Nothing could be more perfect for Thanksgiving! Plus: super duper easy.

Ingredients

For the pie crust

  • 1/4 cup ice water
  • 2 cups flour
  • 1 and 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup (1 stick) COLD butter, cut into chunks
  • 6 tablespoons butter-flavored Crisco
  • 1/2 large egg, beaten

For the cheesecake layer

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg

For the pecan layer

  • 1 tablespoon butter, melted
  • 2/3 cup sugar
  • 2/3 cup dark corn syrup
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 1 cup pecan halves, toasted if you like
  • Caramel sauce , to garnish
  • whipped cream, to garnish

Instructions

  1. First make the pie crust.* Note: this pie crust recipe makes 2 crusts and you only need one, so you can freeze one for later.
  2. Measure out 1/4 cup water into a glass measuring cup and stick it in the freezer.
  3. In a large bowl, whisk together flour, sugar, and salt.
  4. Use a pastry cutter or fork to cut in the butter and Crisco. Cut until it looks like coarse crumbs. Don't overdo it!
  5. In a small bowl beat one egg. Pour out half (into the sink or into another container, or heck, into a frying pan). You can just eyeball it. I know this is annoying, but it makes for SUCH a tender crust!
  6. Add the half beaten egg to the cold water that you put in the freezer. Beat it together, then add it to the butter mixture. Stir until it is just coming together, then use your hands to knead it once or twice (only to make it come together). Divide the dough in half. Shape one half into a disk and put it in a ziplock bag in your freezer for the next time you make this pie. 
  7. Roll out the remaining dough on a well-floured surface. I love to use my pastry cloth.
  8. Spray a 9-inch pie pan with nonstick spray. Roll the dough loosely on the rolling pin to transfer to the pie pan. Fold the edges under and crimp/shape the crust however you want. Place the formed crust in the fridge while you make the other stuff. 
  9. Preheat the oven to 350 degrees F.
  10. Make the cheesecake layer. In a stand mixer or medium bowl, beat the softened cream cheese until smooth. Add 1/4 cup sugar and beat. Add 1 egg and beat well, scraping sides. Don't over beat, just mix until it is well combined. 
  11. Carefully spread the cheesecake mixture into the bottom of the pie crust and spread to the edges. 
  12. Clean the bowl or get a different one. Melt 1 tablespoon butter in the bowl. Add 2/3 cup sugar and mix.
  13. Add dark corn syrup and mix.
  14. Add 2 eggs and beat well. I just used a spoon to mix.
  15. Add 1/2 teaspoon vanilla.
  16. Fold in pecans. 
  17. CAREFULLY use a SPOON to GENTLY add the pecan mixture on top of the cheesecake layer. DO NOT pour it. I made this mistake the first time I made this, and it mixed the cheesecake and pecan layer too much. It still tastes fine, but doesn't present as well. 
  18. Cover the edge of the pie crust with aluminum foil to keep it from browning. I do this by getting a square of foil the size of the pie, then fold in quarters, then cut out the middle, then unfold. You should have a square of aluminum foil with a large circle cut out. Cover the crust with it. 
  19. Bake at 350 for 50-55 minutes, until the pie is mostly set. It can be a little wiggly in the 3-4 inches in the very center of the pie, but if the whole pie is shaking, leave it in longer. 
  20. Let cool for 1 hour. Cover with plastic wrap and transfer to the fridge. Chill for 3 hours before serving.
  21. Serve with whipped cream and this amazing Caramel Sauce.

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