Leftover pecan pie, you ask? How is that a thing? Trust us, when the dessert buffet is as long as the Thanksgiving grocery store receipts, you’ll need some creative ways to repurpose the desserts. Yes, even the pecan pie.
Unlike cake, pie doesn’t freeze well, so we came up with a positively stunning way to use leftover pecan pie that doesn’t involve late nights and large glasses of wine. (However, we totally feel you if that’s the route you select.)
Start a graham cracker crust like you would for a typical cheesecake. Before you fill the crust with cheesecake filling, however, cut pecan pie slices into 2-inch chunks. We recommend removing excess crust so you get more of the pecan pie filling with each bite. Arrange the pie slices in a single layer on the bottom of the crust, then top with the cheesecake filling. Tap the springform pan gently to remove hair bubbles, and bake.
Resist the temptation to dive into the cheesecake when it comes out of the oven, and let the cheesecake chill for at least 4 hours. Before serving, whip up some cream, and sweeten with powdered sugar.
When we made this recipe at the eMeals office, the cheesecake was gone faster than any recipe we’ve made before—because yes, even leftover pecan pie is worth a second life.
Pecan Pie Cheesecake
1 3/4 cups graham cracker crumbs (or used crushed vanilla wafers)
1 1/2 cups packed brown sugar, divided
1/3 cup butter, melted
3 (8-oz) blocks cream cheese, softened
2 Tbsp all-purpose flour
4 large eggs
2/3 cup heavy cream
1 Tbsp bourbon (or use vanilla extract)
4 to 6 slices pecan pie
Sweetened whipped cream
• Preheat oven to 300°F. Stir together cracker crumbs, 1/4 cup sugar, and butter. Press firmly on bottom and 1 inch up sides of a 9-inch springform pan. Bake 10 minutes. Cool slightly.
• Beat cream cheese, 1 1/4 cups sugar, and flour at medium speed with an electric mixer until smooth and creamy, scraping down sides of bowl as needed. Add eggs, one at a time, beating just until blended after each addition. Stir in cream and bourbon.
• Remove and discard excess crust from pie slices. Cut pie into 2-inch chunks, and arrange enough chunks to cover crust in a single layer in pan. Pour batter into crust. Tap pan gently on countertop to release any air bubbles. Place pan on a rimmed baking sheet.
• Bake 1 hour. Turn oven off, and leave cheesecake in oven with door closed 1 hour longer. Remove from oven, and cool completely. Cover and chill 4 hours to 3 days
• Cut into wedges, and top with sweetened whipped cream.
Prep time 25 minutes
Cook time 1 hour, 10 minutes
Yield 8-12 slices
Note: We tested this recipe with a 26-oz bakery pecan pie.
More Thanksgiving Leftover Recipe Ideas: