Description
Pecan Cheesecake Pie is a rich and indulgent dessert that combines the creamy texture of a cheesecake with the caramelized crunch of a classic pecan pie. With a buttery crust, a smooth cream cheese layer, and a sweet, nutty pecan topping, this pie offers the best of two favorite desserts in one impressive slice. Perfect for holidays or special gatherings.
Ingredients
1 unbaked 9-inch pie crust
1 package (8 oz) cream cheese, softened
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
For the pecan topping:
3 large eggs
1 cup light corn syrup
½ cup brown sugar
1 tsp vanilla extract
¼ tsp salt
1 cup chopped pecans
Instructions
Preheat the oven to 350°F. Place the pie crust into a pie dish and set aside.
In a medium bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Spread the cream cheese mixture evenly into the bottom of the pie crust.
In a separate bowl, whisk together the eggs, corn syrup, brown sugar, vanilla extract, and salt. Stir in the chopped pecans.
Carefully pour the pecan mixture over the cream cheese layer, spreading evenly without mixing the layers.
Bake for 50 to 60 minutes or until the center is set and the top is golden brown. If the crust begins to brown too quickly, cover the edges with foil during the last part of baking.
Allow the pie to cool completely before slicing. For best results, chill for at least 2 hours to help the layers set.
Notes
Let the pie cool fully before cutting to maintain the distinct cream cheese and pecan layers. You can use a store-bought or homemade pie crust. For a deeper flavor, lightly toast the pecans before mixing them in. This pie keeps well in the refrigerator for up to four days and tastes even better the next day. Serve chilled or at room temperature.