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Decadent Double-Decker Pecan Cheesecake

Decadent Double-Decker Pecan Cheesecake

Single pie crust, store-bought
1 (8-oz.) pkg. cream cheese, room temp.
1 egg
1 t. vanilla bean paste
½ t. salt
1/3 c. sugar
2 eggs
½ c. light brown sugar
½ c. dark corn syrup
1-2 T. whiskey
1 t. vanilla bean paste or extract
½ c. chopped pecans
1 ¼ c. pecan halves

  1. Preheat oven 375.
  2. Place pie crust on lightly floured surface and let stand at room temp until slightly softened. Sprinkle dough with flour and roll into 12” circle.
  3. Fit dough into 9” deep-dish pie plate, fold edges under and crimp.
  4. Line pastry with parchment paper, fill with pie weights or dried beans.
  5. Bake for 15 minutes. Transfer to wire rack, remove weights and parchment. Let cool 30 minutes.
  6. CREAM CHEESE FILLING: Beat cream cheese, egg, paste and salt in bowl with electric mixer on medium speed until light and fluffy, 1-2 minutes. Add sugar and beat until filling is smooth and fluffy. Spoon filling into piecrust.
  7. BROWN SUGAR FILLING: Whisk eggs until will combined. Add brown sugar, syrup, whiskey paste and whisk until thickened and smooth.
  8. Sprinkle chopped pecans over CREAM CHEESE FILLING in piecrust. Gently spoon BROWN SUGAR FILLING over chopped pecans.
  9. Place pie on baking sheet. Bake for 10 minutes at 375.
  10. Reduce heat to 350 and bake until filling is puffed up and set and crust is golden, 45 minutes.
  11. Transfer pie to wire rack and cool completely.
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