The Pie You Need This Holiday Season

Okay… I’m going to start off by saying I hate the bloggers that make you read an entire novel about their cousin’s dog who got sick and the whole family was distraught, so they made this miraculous dish to make everyone happy and it changed lives and finally brought world peace. Okay, so maybe that’s not exactly what they say… but you know what I mean.

That being said, I am not going to write a lengthy story on how I found this recipe, because I honestly don’t remember. All I will say is that this pie is divine. It will blow all of your relatives’ holiday dishes out of the water, and yes, you will finally be grandma’s favorite.

Enjoy & stay hungry, babes.

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Sit in oven 1 hour
Total Time 1 hour 20 minutes
Servings 10

INGREDIENTS

CRUST

  • 1 3/4 cups vanilla wafer crumbs
  • 1/4 cup brown sugar
  • 1/3 cup unsalted butter melted

PECAN FILLING

  • 1 cup sugar
  • 2/3 cup dark corn syrup
  • 1/3 cup unsalted butter melted
  • 2 large eggs lightly beaten
  • 1 1/2 cups pecans chopped
  • 1 tsp vanilla extract

CHEESECAKE FILLING

  • 24 oz cream cheese softened
  • 1 1/4 cups light brown sugar
  • 2 tbsp all purpose flour
  • 4 large eggs
  • 2/3 cups heavy whipping cream
  • 1 tsp vanilla extract

TOPPING

  • 3 1/2 tbsp unsalted butter melted
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 cup heavy whipping cream
  • 1 cup toasted pecan chopped

INSTRUCTIONS

CRUST

  1. Line the bottom of 9 inch springform pan with parchment paper and set aside.

  2. Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.

PECAN FILLING

  1. In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.

CHEESECAKE FILLING

  1. Preheat the oven to 350 degrees F.
  2. Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
  3. Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
  4. Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
  5. Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.

TOPPING

  1. In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.

  2. Release the sides of springform pan and spoon the topping over cooled cheesecake.
  3. Store the cake in the fridge.

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