Imagine a pie that brings together your holiday favorites in a single slice. This bourbon cheesecake pecan pie blends the tangy richness of a cheesecake layer with the classic sweetness of pecan pie, all elevated by a smoky hint of bourbon. The result is nothing short of extraordinary. While it might appear ordinary, one taste will prove it’s anything but. Every forkful invites you to enjoy a luscious balance of cream cheese smoothness, nutty crunch, and warm, spirited notes. Serve it at your next holiday gathering and watch your guests return for seconds, praising your inventive twist on a beloved tradition.
This recipe elevates the standard pecan pie to new heights, combining a creamy cheesecake base with a generous layer of bourbon-infused filling. The flavor of bourbon comes through without overpowering the pie’s natural sweetness. The tanginess of the cheesecake layer sets a perfect stage for the gooey, nutty topping. As the scent of this pie wafts through your kitchen, you’ll know you’ve discovered a new favorite. Don’t be surprised when this dessert quickly becomes a must-have addition to your annual holiday menu.
Ingredients For bourbon cheesecake pecan pie
- 1 pkg cream cheese, room temperature (8 oz [about 230 g])
- 3/4 c sugar (about 150 g)
- 3 tsp vanilla extract (about 15 ml), divided
- 3 eggs (about 150 g total)
- 1 1/2 c pecans, in pieces (about 180 g)
- 3/4 c Karo light corn syrup (about 180 ml)
- 1 c sugar (about 200 g)
- 3 tsp bourbon (about 15 ml)
- 4 Tbsp melted butter (about 60 ml)
- 1 deep dish pie shell (9 inches [about 23 centimeters])
How To Make bourbon cheesecake pecan pie
- In a mixing bowl, cream together 3/4 cup (150 g) sugar and cream cheese until smooth. Add 1 egg and 1 tsp (5 ml) vanilla, mixing until fully combined.
- Spread the cream cheese mixture into the bottom of the deep dish pie shell.
- In another bowl, stir together 1 cup (200 g) sugar, melted butter, 2 eggs, Karo syrup, bourbon, and the remaining 2 tsp (10 ml) vanilla extract until well blended. Set aside.
- Scatter the chopped pecans evenly over the cream cheese layer.
- Pour the Karo syrup mixture on top of the pecans, ensuring even coverage.
- Bake in a preheated oven at 375°F (about 190°C) for 45 to 55 minutes, or until the center of the pie is firm. Allow the pie to cool completely to ensure it sets properly before slicing.
As you slice into this bourbon cheesecake pecan pie, pause to appreciate the careful balance of flavors and textures—a testament to your baking skill and creativity. Each mouthful offers layers of taste: smooth cream cheese, sweet and sticky pecan filling, and that distinct bourbon finish. This dessert easily earns a place in your holiday rotation, captivating friends and family with its unexpected twist on a traditional favorite. Embrace the joy of serving a dish that is as comforting as it is innovative, and savor the compliments that follow. Enjoy!
