Description
This Pecan Cheesecake Pie combines a rich, creamy cheesecake layer with a gooey, sweet pecan pie topping—all baked in a flaky crust. A decadent dessert perfect for holidays and special occasions.
Ingredients
For the crust:
1 unbaked 9-inch pie crust
For the cheesecake layer:
8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the pecan filling:
1 cup light corn syrup
1/2 cup brown sugar
3 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups pecan halves
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C)
2. In a mixing bowl, beat cream cheese and sugar until smooth and creamy
3. Add egg and vanilla extract, mixing until fully combined
4. Spread the cheesecake mixture evenly into the unbaked pie crust
5. In another bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt
6. Stir in pecan halves until evenly coated
7. Carefully pour the pecan mixture over the cheesecake layer
8. Place pie in oven and bake for 50 to 60 minutes until the center is set and top is golden
9. Remove from oven and allow to cool completely at room temperature
10. Refrigerate for at least 2 hours before slicing and serving
Notes
Use room temperature cream cheese for a smooth filling
Do not overbake to keep the cheesecake layer creamy
If crust browns too quickly, cover edges with foil
Chill completely before slicing for clean layers
Store leftovers in the refrigerator
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg