Pecan Cheesecake Pie
A rich dessert merging creamy cheesecake and crunchy pecan pie. The smooth cheesecake layer lies beneath a buttery, caramelized pecan topping, balanced with sweet, salty, and nutty flavors for a showstopping finale.
Servings: 8 servings
Calories: 450kcal
Ingredients
- 1 unbaked 9-inch pie crust
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup light corn syrup
- 1/2 cup brown sugar
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1.5 cups pecan halves
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Press unbaked pie crust into a dish.
- Beat cream cheese, 1/3 cup sugar, 1 egg, and 1 tsp vanilla until smooth. Spread over crust.
- In another bowl, whisk corn syrup, 1/2 cup brown sugar, 3 eggs, melted butter, 1 tsp vanilla, and salt. Gently stir in pecan halves.
- Pour pecan mixture over cheesecake layer. Avoid mixing layers.
- Bake for 50-60 minutes until center set. Cool completely before refrigerating for 2 hours.
Notes
Use a water bath to prevent cheesecake from cracking during baking.
To toast pecans for extra flavor, spread raw halves on a baking sheet and toast at 350°F for 5 minutes.
Chill leftovers in the fridge for up to 3 days.
Serve with optional non-alcoholic vanilla whipped cream.
To toast pecans for extra flavor, spread raw halves on a baking sheet and toast at 350°F for 5 minutes.
Chill leftovers in the fridge for up to 3 days.
Serve with optional non-alcoholic vanilla whipped cream.