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Dulce de Leche Pecan Pie

Dulce de Leche Pecan Pie is a dulce de leche cheesecake layered with toasted pecans and a pecan pie filling, all topped and baked with more pecans.
Prep Time20 minutes
Cook Time45 minutes
Resting time3 hours
Total Time4 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake Pecan Pie
Servings: 10
Calories: 579kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Toasted Pecans

  • cups pecan halves, roughly chopped and divided

Graham Cracker Crust

  • 2 cups graham cracker crumbs, about 10 crackers
  • 6 tablespoons butter, melted

Pecan Pie Filling

  • 2 large eggs
  • ½ cup light corn syrup
  • ¼ cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 teaspoons fine cornmeal
  • ¾ teaspoon kosher salt

Cheesecake Filling

  • 6 ounces cream cheese, room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • ½ cup canned dulce de leche

Instructions

  • Preheat the oven to 325°F.

Toasted Pecans

  • Roughly chop the pecan halves. Spread the chopped pecans on a baking sheet. Bake them for 5-6 minutes, or until lightly toasted. Remove from the oven and let them cool completely (about 30 minutes).

Crust

  • Add 6 tablespoons of the melted butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together.
  • Pour the graham cracker crumbs into a 9-inch springform pan. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center, working out to the edges of the pan.

Pecan Pie Filling

  • Whisk the eggs in a large bowl. Add the corn syrup, brown sugar, vanilla, cornmeal, and salt, whisking until smooth. Set aside, reserving 3 tablespoons of this mixture in a separate small bowl.

Cheesecake Filling

  • In the bowl of your stand mixer with a paddle attachment, beat the cream cheese, egg, vanilla, and salt on medium speed for about 1 minute, or until smooth.
  • Add the dulce de leche and beat for 1 more minute.

Assembly

  • Pour the cheesecake filling into the prepared crust.
  • Evenly sprinkle 2 cups of the toasted pecans over the cream cheese mixture. (The remaining 1 1/2 cups of pecans will be used as a topping.)
  • Spoon the pecan pie filling over the pecans.
  • Add the 1 1/2 cups of reserved toasted pecans to the 3 tablespoons reserved pecan pie filling.
  • Arrange the coated pecans on top of the pie. Bake for 40-45 minutes, or until the middle is set and slightly puffed.
  • Cool on a wire rack for 2-3 hours before serving.
  • OPTIONAL: Drizzle any remaining Dulce de Leche over top of pie before serving.

Nutrition

Calories: 579kcal