Dulce de Leche Pecan Pie - i am baker https://iambaker.

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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.

Course Dessert
Cuisine American
Keyword Cheesecake Pecan Pie

Prep Time 20 minutes

Cook Time 45 minutes
Resting time 3 hours
Total Time 4 hours 5 minutes

Servings 10
Calories 579 kcal
Author Amanda Rettke--iambaker.net

Ingredients
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

Instructions
1. Preheat the oven to 325°F.
Toasted Pecans
1. 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
1. 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.
2. 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
1. Whisk the eggs in a large bowl. Add the corn syrup, brown sugar, vanilla, cornmeal, and salt, whisking until

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Dulce de Leche Pecan Pie - i am baker https://iambaker.net/dulce-de-leche-pecan-pie/

smooth. Set aside, reserving 3 tablespoons of this mixture in a separate small bowl.
Cheesecake Filling
1. 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.
2. Add the dulce de leche and beat for 1 more minute.
Assembly
1. Pour the cheesecake filling into the prepared crust.
2. 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.)
3. Spoon the pecan pie filling over the pecans.
4. Add the 1 1/2 cups of reserved toasted pecans to the 3 tablespoons reserved pecan pie filling.
5. Arrange the coated pecans on top of the pie. Bake for 40-45 minutes, or until the middle is set and slightly
puffed.
6. Cool on a wire rack for 2-3 hours before serving.
7. OPTIONAL: Drizzle any remaining Dulce de Leche over top of pie before serving.

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