Description
Pecan Cheesecake Pie is a rich and decadent dessert that combines the creamy texture of cheesecake with the sweet, nutty crunch of pecan pie, all in a buttery pie crust.
Ingredients
- 1 9-inch premade or homemade pie crust
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs, divided
- 3/4 cup light corn syrup
- 1/2 cup brown sugar
- 2 tbsp butter, melted
- 1 1/2 cups chopped pecans
- Pinch of salt (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Roll out your pie crust and fit it into a 9-inch pie dish. Crimp the edges as desired and set aside.
- In a medium bowl, beat the softened cream cheese until smooth. Add granulated sugar, 1 egg, and vanilla extract. Mix until creamy and fully combined.
- Pour the cream cheese mixture into the prepared pie crust and smooth the top.
- In a separate bowl, whisk together the corn syrup, brown sugar, melted butter, remaining 2 eggs, and a pinch of salt until well combined.
- Stir in the chopped pecans.
- Gently spoon the pecan mixture over the cream cheese layer. Spread evenly.
- Bake for 50–60 minutes, or until the center is set and the top is golden brown.
- Allow the pie to cool completely before refrigerating for at least 2 hours (preferably overnight) to fully set.
Notes
- For best results, use full-fat brick-style cream cheese.
- The pie slices best when chilled overnight.
- Dark corn syrup can be substituted for a deeper flavor.
- Add a splash of bourbon to the pecan layer for extra warmth.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
