I made this recipe last weekend and it was requested again the same week.
This decadent pecan cheesecake pie is a delightful combination of creamy cheesecake and crunchy pecans. The rich flavors and beautiful presentation make it a perfect dessert for special occasions.
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Ingredients:
Crust:
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| Ingredient | Quantity |
|---|---|
| Unbaked 9-inch pie crust | 1 |
Cheesecake Layer:
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| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 8 oz |
| Granulated sugar | 1/3 cup |
| Large egg | 1 |
| Vanilla extract | 1/2 tsp |
Pecan Layer:
| Ingredient | 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 |
Instructions:
- 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.
- Make the cheesecake layer: In a medium bowl, beat together the cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Spread the cream cheese mixture evenly over the bottom of the unbaked pie crust.
- Make the pecan layer: In another bowl, whisk together the eggs, corn syrup, brown sugar, vanilla extract, and salt until fully combined. Stir in the chopped pecans.
- Assemble the pie: Carefully pour the pecan mixture over the cheesecake layer in the pie crust, spreading it evenly.
- 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.
- Cool: 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.
- Serve: Slice and serve the pie as-is, or top with a dollop of whipped cream for extra indulgence.
