Description
This indulgent Pecan Cheesecake Pie combines two favorite desserts—creamy cheesecake and gooey pecan pie—in one luscious dish. With a buttery crust and a rich pecan topping, it’s perfect for holidays or any special occasion.
Ingredients
Units
Scale
Serves 8-10:
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For the crust:
- 1 (9-inch) pie crust, homemade or store-bought
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For the cheesecake layer:
- 8 oz (227 g) cream cheese, softened
- 1/3 cup (65 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
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For the pecan topping:
- 2/3 cup (130 g) brown sugar, packed
- 1/3 cup (80 ml) light corn syrup
- 1/4 cup (60 g) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (150 g) pecan halves
Instructions
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Preheat the oven:
- Preheat your oven to 350°F (175°C). Place the pie crust into a 9-inch pie pan and crimp the edges if desired. Set aside.
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Prepare the cheesecake layer:
- In a medium bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
- Spread the cheesecake mixture evenly over the bottom of the pie crust.
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Make the pecan topping:
- In another bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, and vanilla extract until well combined. Stir in the pecan halves.
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Assemble the pie:
- Carefully pour the pecan topping over the cheesecake layer, spreading it evenly.
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Bake the pie:
- Place the pie on a baking sheet and bake for 50-55 minutes, or until the center is set and the top is golden brown.
- If the crust edges brown too quickly, cover them with foil or a pie crust shield halfway through baking.
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Cool and serve:
- Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving. This allows the layers to set properly.
Notes
- For added flavor, sprinkle a pinch of sea salt over the pecan topping before baking.
- This pie can be made a day in advance and stored in the refrigerator.
- Serve with whipped cream or vanilla ice cream for an extra treat.