You’re in for a decadent treat with this one:
🥧 Pecan Cheesecake Pie
This dessert is the best of both worlds — a creamy cheesecake layer nestled beneath a rich, gooey pecan pie topping, all in a flaky crust. It’s perfect for holidays, Sunday dinners, or any time you want to wow your guests.
🕒 Total Time: ~1 hour 15 minutes (plus cooling)
🍽 Yields: One 9-inch pie (8 servings)
🧈 Ingredients:
🥧 For the Pie Crust (or use store-bought):
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1 9-inch unbaked pie crust (homemade or store-bought)
🍰 For the Cheesecake Layer:
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1 package (8 oz) cream cheese, softened
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1/4 cup sugar
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1 large egg
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1/2 tsp vanilla extract
🥄 For the Pecan Pie Layer:
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3/4 cup light corn syrup
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1/2 cup brown sugar
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2 large eggs
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1 tbsp melted butter
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1/2 tsp vanilla extract
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1 cup pecan halves or chopped pecans
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Pinch of salt
👨🍳 Instructions:
1. Preheat Oven:
Preheat to 350°F (175°C). Place rack in the center of the oven.
2. Prepare the Cheesecake Layer:
In a mixing bowl, beat cream cheese until smooth.
Add sugar, egg, and vanilla. Mix until creamy and fully combined.
Spread evenly into the bottom of the unbaked pie crust.
3. Make the Pecan Layer:
In a separate bowl, whisk together corn syrup, brown sugar, eggs, butter, vanilla, and a pinch of salt until smooth.
Stir in pecans.
Gently pour over the cheesecake layer — do it slowly to keep the layers from mixing too much.
4. Bake:
Bake for 50–60 minutes, or until the center is just set and the top is golden and slightly puffed.
Tip: If the crust or top starts browning too quickly, cover loosely with foil for the last 15 minutes.
5. Cool & Chill:
Cool completely at room temperature. For best results, chill in the fridge for at least 3 hours (or overnight) before slicing.
🍽 Serving Tips:
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Serve cold or room temp with whipped cream or vanilla ice cream.
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Add a drizzle of caramel sauce for extra indulgence.