Description
This Pecan Cheesecake Pie combines two classic desserts into one rich, indulgent treat. With a creamy cheesecake base and a gooey, nutty pecan pie topping, all nestled in a buttery crust, it’s perfect for holidays, gatherings, or when you want to impress with minimal effort.
Ingredients
- 1 9-inch unbaked pie crust
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup light corn syrup
- 3 large eggs
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 1/4 cups chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, beat softened cream cheese until smooth. Add 1/2 cup granulated sugar, 1 egg, and 1/2 teaspoon vanilla extract. Mix until creamy and well blended.
- Spread the cream cheese mixture evenly in the bottom of the unbaked pie crust.
- In another bowl, whisk together corn syrup, 3 eggs, brown sugar, and 1 teaspoon vanilla extract until fully combined. Stir in chopped pecans.
- Gently spoon the pecan mixture over the cream cheese layer in the pie crust.
- Bake for 50–60 minutes, or until the center is set and the top is golden and slightly puffed.
- Cool the pie completely on a wire rack before slicing.
Notes
- Add a splash of bourbon or maple syrup to the pecan layer for extra flavor.
- Sprinkle mini chocolate chips over the cream cheese layer for a chocolate twist.
- Use a graham cracker crust for a more cheesecake-like feel.
- Toast the pecans before adding for deeper flavor.
- Store leftovers in the refrigerator for up to 4 days.
- Microwave slices for 10–15 seconds to reheat slightly.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 35g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
