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Two of our all-time favorite desserts—pecan pie and cheesecake—combine in this decadent recipe. This Double-Decker Pecan Cheesecake Pie will be beautiful on the dessert table at any holiday gathering. Your family might think you've baked a classic pecan pie until they see the layers of cheesecake goodness inside.
Ingredients
Crust
Cream Cheese Filling
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1 (8-oz.) pkg. cream cheese, at room temperature
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1 large egg
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1 teaspoon vanilla bean paste
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½ teaspoon kosher salt
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⅓ cup granulated sugar
Brown Sugar Filling
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2 large eggs
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½ cup packed light brown sugar
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½ cup dark or light corn syrup
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1 to 2 tablespoons (½ to 1 oz.) Tennessee whiskey
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1 teaspoon vanilla bean paste or vanilla extract
Additional Ingredients
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½ cup chopped pecans
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1 ¼ cups pecan halves
Directions
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Prepare the Crust: Preheat oven to 375°F. Unwrap chilled pie dough disk from Single-Crust Pie Pastry, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 12-inch circle. Carefully fit dough circle into a 9-inch deep-dish glass pie plate; fold edges under, and crimp. Line pastry with parchment paper, and fill with pie weights or dried beans.
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Bake in preheated oven 15 minutes. Transfer piecrust to a wire rack, and remove pie weights and parchment. Let crust cool 30 minutes.
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Prepare the Cream Cheese Filling: Beat cream cheese, egg, vanilla bean paste, and salt in a medium bowl with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add sugar, and beat until filling is smooth and fluffy, about 2 minutes. Spoon filling into prepared piecrust.
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Prepare the Brown Sugar Filling: Whisk eggs until bright yellow and well combined. Add brown sugar, corn syrup, Tennessee whiskey, and vanilla bean paste, and whisk together until thickened and smooth.
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Sprinkle chopped pecans over Cream Cheese Filling in piecrust. Gently spoon Brown Sugar Filling over chopped pecans. Arrange pecan halves over Brown Sugar Filling. Place pie on a baking sheet. Bake at 375°F for 10 minutes. Reduce oven temperature to 350°F, and bake until filling is puffed up and set and crust is golden brown, 40 to 45 minutes. Transfer pie to a wire rack, and cool completely, 2 to 3 hours.