Pecan Cheesecake Pie Recipe – three favorites in one pie! A favorite for the holidays! Cream cheese, eggs, sugar, vanilla, oatmeal, pecans, corn syrup, cinnamon and pie crust. Can make a day in advance and refrigerate until ready to serve. I always have to double the recipe because everyone LOVES this delicious pie recipe!
Preheat oven to 425ºF. Place piecrust on rimmed baking sheet.
In a large bowl, combine cream cheese, 1 egg, ½ cup sugar, 1 teaspoon vanilla and ¼ teaspoon salt. Mix with an electric mixer on medium speed until smooth. Spread into bottom of unbaked pie crust.
Sprinkle oats and pecans on top of cream cheesemixture.
Whisk together corn syrup, 3 eggs, remaining sugar, 1 teaspoon vanilla, ¼ teaspoon salt and cinnamon. Pour over oats and pecans. Transfer pie to oven.
Bake for 15 minutes. Reduce heat to 350ºF and continue baking for 30 to 35 minutes.
Remove from oven and cool completely on a wire rack. Cover and refrigerate up to 2 days.
Notes:
I use a frozen deep dish pie crust. There is no need to thaw the pie crust before baking the pie.
You can substitute a homemade pie dough if desired.
Use a 9-inch pie plate.
Can substitute a graham cracker crust, if desired.
If the pie crust starts to get too brown, cover the edges of the pie crust with aluminum foil.
Can I make Pecan Cheesecake Pie in advance? Yes! I actually suggest making this pie a day in advance. You really need to let it sit in the refrigerator overnight to firm up.
Can I freeze Pecan Pie Cheesecake? Yes. Bake the pie and cool to room temperature. Cover the pie with plastic wrap and place in a freezer bag. Store in the freezer for up to 3 months.
Store leftovers in an airtight container in the fridge.