Made this Pecan Cheesecake Pie, and oh my—it’s the perfect combo of creamy and nutty!
This decadent Pecan Cheesecake Pie combines the creamy richness of cheesecake with the nutty sweetness of pecan pie. It’s a perfect dessert 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.
- Beat in egg and vanilla extract.
- Spread the mixture over the prepared crust.
- Make Pecan Pie Layer:
- In a separate bowl, whisk together eggs, corn syrup, brown sugar, vanilla extract, and salt.
- Stir in pecan halves.
- Assemble Pie: Pour the pecan mixture over the cheesecake layer, spreading the pecans evenly.
- Bake: Bake for 50-60 minutes, or until the center is set and the edges are golden brown. Cover with foil if the crust browns too quickly.
- Cool and Serve: Let cool completely before slicing. Serve at room temperature or chilled.
