Description
A rich and indulgent pecan cheesecake pie that layers creamy cheesecake filling with a sweet, buttery pecan pie topping—combining two classic desserts into one irresistible treat.
Ingredients
- 1 unbaked 9-inch pie crust
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup light corn syrup
- 3 large eggs
- 1/2 cup brown sugar
- 2 tbsp melted butter
- 1 1/2 cups pecan halves
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, beat cream cheese, granulated sugar, 1 egg, and vanilla until smooth.
- Spread the cheesecake mixture evenly into the bottom of the unbaked pie crust.
- In another bowl, whisk together corn syrup, brown sugar, melted butter, and the remaining 3 eggs until combined.
- Stir in pecans, then gently pour the pecan mixture over the cheesecake layer.
- Bake for 50–60 minutes or until the center is set and the top is golden.
- Cool completely before slicing to allow layers to set.
- Serve chilled or at room temperature.
Notes
- Loosely cover with foil during baking if the crust browns too quickly.
- Chill for several hours for the cleanest slices.
- Top with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American