Black-Bottom Pecan Cheesecake Pie Recipe

Name: Black-Bottom Pecan Cheesecake Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 0.5 (15 ounce) package refrigerated pie crusts; 1 cup semi-sweet chocolate chips; 3 tablespoons whipping cream; 8 ounces cream cheese, softened; 4 large eggs; 3/4 cup sugar, divided; 2 teaspoons vanilla extract, divided; 1/4 teaspoon salt; 1 cup light corn syrup; 3 tablespoons butter, melted; 1 1/2 cups pecan halves; chocolate syrup (optional)

Servings: persons

0.5 (15 ounce) package refrigerated pie crusts
1 cup semi-sweet chocolate chips
3 tablespoons whipping cream
8 ounces cream cheese, softened
4 large eggs
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 cup light corn syrup
3 tablespoons butter, melted
1 1/2 cups pecan halves
chocolate syrup (optional)

1
Preheat oven to 350 degrees.
2
Unrool piecrust; fit into a 9-inch pie plate according to package directions. Fold edges under and crimp.
3
Microwave chocolate chip and whipping cream in a small glass bowl at Medium power 1 to 1 1/2 minutes or until chips begin to melt. Whisk until smooth; set aside.
4
Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla and salt at medium speed with an electric mixer until smooth. Pour chocolate mixture into piecrust, spreading evenly. Pour cream cheese mixture over the chocolate layer.
5
Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar and remaining 1 teaspoon of vanilla. Stir in pecans and pour over cream cheese layer.
6
Bake at 350 degrees for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slice with chocolate syrup if desired.

1509

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 0.5 (15 ounce) package refrigerated pie crusts, 1 cup semi-sweet chocolate chips, 3 tablespoons whipping cream, 8 ounces cream cheese, softened, and more.

Yes, Black-Bottom Pecan Cheesecake Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black-Bottom Pecan Cheesecake Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions