Description
This Pecan Cheesecake Pie combines a rich cheesecake layer with a gooey pecan pie topping in one irresistible dessert. Perfect for holidays or any occasion, this easy pie recipe is creamy, crunchy, sweet, and beautifully layered. Ideal for fans of classic pecan pie and creamy cheesecake.
Ingredients
1 9-inch deep dish pie crust
8 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
1 cup light corn syrup
2 tablespoons butter, melted
Instructions
1. Preheat the oven to 350°F and place the pie crust into a 9-inch deep dish pie plate. Let thaw if frozen.
2. In a mixing bowl, beat the cream cheese until smooth. Add 1/2 cup sugar, 1 egg, and 1/2 teaspoon vanilla extract. Mix until creamy. Spread into the pie crust evenly.
3. In a separate bowl, whisk together 2 eggs, 1/2 cup sugar, corn syrup, melted butter, and remaining 1/2 teaspoon vanilla. Fold in chopped pecans.
4. Gently spoon the pecan mixture over the cheesecake layer, keeping layers distinct.
5. Bake for 45–50 minutes, or until the center is set and the top is golden.
6. Cool completely at room temperature. Refrigerate for at least 3 hours or overnight before slicing.
Notes
This pie slices best when chilled thoroughly.
You can substitute dark corn syrup for a deeper flavor.
Toasting the pecans before adding them enhances their nuttiness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36g
- Sodium: 180mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg