Description
Pecan Cheesecake Pie combines the best of two classic desserts in one irresistible treat. A smooth cheesecake layer sits beneath a gooey, caramelized pecan topping, all encased in a flaky pie crust—perfect for holidays or any time you want to impress.
Ingredients
- 1 pie crust (store-bought or homemade)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg (for cheesecake layer)
- 2 eggs (for pecan layer)
- 1/2 cup light corn syrup
- 1/2 cup brown sugar
- 2 tbsp butter, melted
- 1 cup chopped pecans
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and fit the pie crust into a 9-inch pie plate.
- In a mixing bowl, beat softened cream cheese until smooth. Add granulated sugar, vanilla, and one egg, and mix until creamy.
- Spread cream cheese mixture evenly into the bottom of the unbaked pie crust.
- In a separate bowl, whisk together the remaining eggs, corn syrup, brown sugar, melted butter, and salt until combined.
- Stir in the chopped pecans, then gently pour over the cream cheese layer.
- Place pie on a baking sheet and bake for 50–60 minutes, until center is set and top is golden brown.
- Let pie cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Notes
- Add a splash of bourbon to the pecan filling for extra depth.
- Substitute maple syrup for corn syrup for a richer flavor.
- Top with whole pecans before baking for a decorative finish.
- Pie is best served chilled or at room temperature.
- Make it a day ahead to allow flavors to meld and for cleaner slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
