Pecan Cheesecake Pie is the perfect combination of a rich, creamy cheesecake and the sweet, nutty flavors of a traditional pecan pie. This dessert is a showstopper that satisfies every sweet craving with its buttery crust, velvety cream cheese filling, and crunchy pecan topping. Ideal for holidays, family gatherings, or special occasions, it brings together the best of two beloved desserts in one indulgent creation.
Ingredients:
- For the crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- For the cheesecake layer:
- 8 oz (1 package) cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tsp pure vanilla extract
- For the pecan pie layer:
- 3 large eggs
- 1 cup light corn syrup
- 2/3 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecan halves
Instructions:
- Prepare the crust: Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired, then set aside.
- Make the cheesecake layer: In a medium mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth. Add the granulated sugar and continue mixing until well combined.
- Add the egg and vanilla extract to the cream cheese mixture. Beat until the mixture is smooth and creamy, with no lumps remaining. Spread the cheesecake mixture evenly over the prepared pie crust, smoothing it out with a spatula.
- Prepare the pecan pie layer: In a large bowl, whisk together the eggs, light corn syrup, brown sugar, melted butter, vanilla extract, and salt until fully combined and smooth.
- Stir in the pecan halves until evenly coated with the mixture. Carefully pour the pecan filling over the cheesecake layer, spreading the pecans evenly across the top.
- Bake the pie: Preheat your oven to 350°F (175°C). Place the pie dish on a baking sheet to catch any drips and transfer it to the preheated oven. Bake for 50-60 minutes, or until the center is set and slightly jiggles when the pie is gently shaken.
- If the edges of the crust start to brown too quickly during baking, cover them with aluminum foil or a pie shield to prevent burning.
- Cool and serve: Remove the pie from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 2 hours or until fully chilled. This allows the layers to set and the flavors to meld.
- Slice and serve the pecan cheesecake pie chilled or at room temperature. Pair it with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of indulgence.