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Pecan Topped Cheesecake Pie

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A creamy, nutty dessert that blends smooth cheesecake filling with a crunchy pecan topping.

Ingredients

Scale
  • 1 prepared pie crust (9-inch)
  • 16 oz (450 g) cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 1 cup chopped pecans, divided
  • 1/4 cup brown sugar
  • 2 tbsp melted butter

Instructions

  1. Preheat oven to 325°F (160°C) and place pie crust in a 9-inch pie dish; crimp edges.
  2. In a bowl, beat softened cream cheese until smooth. Add granulated sugar and mix until creamy.
  3. Beat in eggs one at a time, then stir in vanilla and sour cream until just combined. Fold in half the chopped pecans.
  4. Pour the filling into the pie crust and smooth the top.
  5. In a small bowl, mix brown sugar, melted butter, and remaining pecans. Sprinkle evenly over the filling.
  6. Bake for 40–55 minutes until the center is mostly set but still slightly jiggly.
  7. Cool on a wire rack, then chill for at least 3 hours or overnight before slicing.

Notes

Use room-temperature cream cheese to avoid lumps and chill fully before slicing for clean pieces.

Nutrition

Find it online: https://diyprzepisy.com/pecan-topped-cheesecake-pie/

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