Indulgent Pecan Cheesecake Pie – The Ultimate Creamy & Nutty Dessert
If you’re craving a dessert that brings together the velvety smoothness of cheesecake with the sweet crunch of a classic pecan pie, look no further. This Pecan Cheesecake Pie is a decadent treat that delivers the best of both worlds. With a luscious cheesecake layer nestled beneath a rich pecan topping, it’s a show-stopping dessert that’s perfect for holidays, gatherings, or simply to satisfy a sweet tooth.
Ingredients
For the Crust:
- 1 unbaked pie crust (store-bought or homemade)
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Pecan Pie Layer:
- 3 large eggs
- 3/4 cup light corn syrup
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups pecan halves
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Crust: Fit the unbaked pie crust into a 9-inch pie dish. Crimp the edges as desired and set aside.
- Make the Cheesecake Layer: In a medium bowl, beat the cream cheese and granulated sugar until smooth. Add the egg and vanilla extract, and mix until well combined. Spread the mixture evenly over the crust.
- Make the Pecan Pie Layer: In a separate bowl, whisk together the eggs, corn syrup, brown sugar, vanilla, and salt. Stir in the pecan halves. Pour the pecan mixture gently over the cheesecake layer and spread evenly.
- Bake the Pie: Bake for 50–60 minutes, or until the center is set and the edges are golden brown. If the crust browns too quickly, cover the edges with foil during the last 15–20 minutes.
- Cool and Serve: Allow the pie to cool completely. Serve at room temperature or chilled.
Serving Tip: Top each slice with whipped cream or a drizzle of caramel sauce for an extra-special touch.
