This delightful Pecan Cheesecake Pie marries two classic desserts! It features a creamy, tangy cheesecake layer topped with a rich, caramelized pecan pie filling, all nestled in a flaky crust.
Ingredients:
| Crust: |
Quantity |
| Unbaked 9-inch pie crust |
1 |
| Cheesecake Layer: |
Quantity |
| Cream cheese, softened |
8 oz |
| Granulated sugar |
1/3 cup |
| Large egg |
1 |
| Vanilla extract |
1/2 tsp |
| Pecan Layer: |
Quantity |
| Large eggs |
3 |
| Light corn syrup |
1 cup |
| Light brown sugar, packed |
1/2 cup |
| Vanilla extract |
1 tsp |
| Salt |
1/4 tsp |
| Chopped pecans |
1 1/2 cups |
How To Make Pecan Cheesecake Pie:
- Step 1: Prepare the Oven: Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie pan and set it aside.
- Step 2: Make the Cheesecake Layer: In a medium bowl, beat together the 8 oz cream cheese, 1/3 cup granulated sugar, 1 large egg, and 1/2 tsp vanilla extract until smooth and creamy. Spread the cream cheese mixture evenly over the bottom of the unbaked pie crust.
- Step 3: Make the Pecan Layer: In another bowl, whisk together the 3 large eggs, 1 cup light corn syrup, 1/2 cup light brown sugar, 1 tsp vanilla extract, and 1/4 tsp salt until fully combined. Stir in the 1 1/2 cups chopped pecans.
- Step 4: Assemble the Pie: Carefully pour the pecan mixture over the cheesecake layer in the pie crust, spreading it evenly.
- Step 5: Bake: Place the pie on a baking sheet and bake in the preheated oven for 50-55 minutes, or until the center is set and the pie is golden. The center should be slightly jiggly but not liquid.
- Step 6: Cool and Chill: Allow the pie to cool completely on a wire rack before slicing. For the best texture, chill the pie in the refrigerator for at least 2 hours before serving.
- Step 7: Serve: Slice and serve the pie as-is, or top with a dollop of whipped cream for extra indulgence.
