Made this Pecan Cheesecake Pie, and oh my—it’s the perfect combo of creamy and nutty!
A decadent dessert that combines the rich, creamy texture of cheesecake with the nutty sweetness of pecan pie. This delightful treat is perfect for any occasion.
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Ingredients:
Crust:
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| Ingredient | Quantity |
|---|---|
| Store-bought or homemade pie crust, unbaked | 1 |
Cheesecake Layer:
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| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 8 oz |
| Granulated sugar | 1/4 cup |
| Large egg | 1 |
| Vanilla extract | 1/2 teaspoon |
Pecan Pie Layer:
| Ingredient | Quantity |
|---|---|
| Large eggs | 3 |
| Light corn syrup | 3/4 cup |
| Packed brown sugar | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Pecan halves | 1 1/4 cups |
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Crust: Place the unbaked pie crust into a 9-inch pie dish and crimp the edges if desired.
- Make Cheesecake Layer:
- In a medium bowl, beat cream cheese and sugar until smooth.
- Add egg and vanilla extract, mix until combined.
- Spread the mixture evenly over the pie crust.
- Make Pecan Pie Layer:
- In a separate bowl, whisk eggs, corn syrup, brown sugar, vanilla extract, and salt.
- Stir in pecan halves.
- Assemble Pie: Pour the pecan mixture over the cheesecake layer, spreading pecans evenly.
- Bake: Bake for 50-60 minutes, or until the center is set and edges are golden brown. Cover edges with foil if browning too quickly.
- Cool and Serve: Let cool completely before slicing. Serve at room temperature or chilled.
