Creamy Pecan Cheesecake Pie

Introduction: This decadent pecan cheesecake pie combines the smooth richness of a no-bake cheesecake filling with the crunch of toasted pecans. Perfectly balanced with a buttery graham cracker crust, this dessert is an indulgence that’s easy to make and sure to impress. The creamy texture paired with the nutty flavor makes it a perfect treat for any occasion, especially holidays or family gatherings.

Recipe:

Ingredients:

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons melted butter
• For the cheesecake filling:
  • 8 oz (225g) cream cheese, softened
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (plus extra for topping)
  • Whipped cream (for garnish)

Instructions:

1. Prepare the Crust:
   • In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
   • Press the mixture into the bottom and sides of a pie pan to form an even crust.
   • Place the crust in the fridge to chill while preparing the filling.
2. Make the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
   • In a separate bowl, whip the heavy cream until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
3. Add the Pecans:
   • Stir in the chopped pecans, ensuring they are evenly distributed throughout the cheesecake mixture.
4. Assemble the Pie:
   • Pour the cheesecake filling into the prepared graham cracker crust.
   • Smooth the top with a spatula and sprinkle extra chopped pecans over the pie for garnish.
5. Chill and Serve:
   • Let the pie chill in the refrigerator for at least 4 hours (preferably overnight) to set.
   • Before serving, garnish with whipped cream and additional whole or chopped pecans for extra flair.

Enjoy this rich and creamy pecan cheesecake pie as the perfect dessert for any special occasion!