Pecan Cheesecake Pie

Here’s a rich and decadent Pecan Cheesecake Pie — a mashup of creamy cheesecake and gooey pecan pie inside a flaky crust. It’s perfect for holidays or whenever you’re craving something special!

🥧 Pecan Cheesecake Pie

Prep Time: 20 min | Bake Time: 45–50 min | Serves: 8

🧂 Ingredients:

For the crust:

• 1 unbaked 9-inch pie crust (store-bought or homemade)

For the cheesecake layer:

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

For the pecan pie layer:

• ¾ cup light corn syrup

• ½ cup packed brown sugar

• 2 large eggs

• 2 tbsp melted butter

• 1 tsp vanilla extract

• 1½ cups pecan halves or chopped pecans

🔪 Instructions:

1. Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and crimp the edges.

2. Make the cheesecake layer:

   • Beat cream cheese and granulated sugar until smooth.

   • Add egg and vanilla, mixing just until combined.

   • Spread evenly in the bottom of the pie crust.

3. Make the pecan pie layer:

   • In a separate bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla until smooth.

   • Stir in pecans.

4. Assemble the pie:

   • Gently pour the pecan mixture over the cheesecake layer.

5. Bake:

   • Bake for 45–50 minutes, or until center is set (a slight jiggle is okay).

   • If the crust or top gets too brown, cover loosely with foil during the last 15 minutes.

6. Cool & Serve:

   • Cool completely before slicing. Refrigerate for at least 2–3 hours or overnight for cleanest slices.

📝 Tips:

• Serve chilled or at room temp with whipped cream or vanilla ice cream.

• You can toast the pecans beforehand for extra flavor.

• Store leftovers in the fridge for up to 4 days.