Oh, you’re in for a treat — Pecan Cheesecake Pie is like a cross between creamy cheesecake and gooey pecan pie. Here’s a rich, crowd-pleasing recipe:
🥧 Ingredients (makes one 9-inch pie)
For the crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
For the cheesecake layer:
- 8 oz (225 g) cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the pecan pie layer:
- 1 cup light corn syrup
- ½ cup brown sugar, packed
- 3 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ¼ cups pecan halves
🍰 Instructions
1. Preheat the oven
- Preheat to 350°F (175°C).
- Place pie crust into a 9-inch pie dish and crimp edges if desired.
2. Make the cheesecake layer
- Beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
- Spread evenly into the bottom of the unbaked pie crust.
3. Make the pecan layer
- In another bowl, whisk corn syrup, brown sugar, eggs, melted butter, and vanilla until blended.
- Stir in pecans.
- Gently spoon the pecan mixture over the cheesecake layer.
4. Bake
- Bake for 50–60 minutes, until the center is set and crust is golden.
- If edges brown too quickly, cover them with foil.
5. Cool and chill
- Let the pie cool completely at room temperature.
- Chill for at least 2–3 hours before serving (overnight is best).
6. Serve
- Serve cold or at room temperature.
- Optional: top with whipped cream or a drizzle of caramel sauce.
💡 Tips
- Make sure cream cheese is fully softened before mixing to avoid lumps.
- Don’t overbake — the center should still have a slight jiggle when removed from the oven.
- Toast pecans lightly before adding for a deeper nutty flavor.
Would you like me to give you a mini pecan cheesecake pie version (perfect for individual servings or parties)?
