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 mins
Cook Time45 minutes mins
Resting time3 hours hrs
Total Time4 hours hrs 5 minutes mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake Pecan Pie
Servings: 10
Calories: 579kcal
Author: Amanda Rettke--iambaker.net
Toasted Pecans
- 3½ 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
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.
Calories: 579kcal