If you’re a fan of both creamy cheesecakes and classic pecan pies, this Pecan Cheesecake Pie is the perfect dessert mashup for you. Combining the best elements of both desserts, the buttery pecan topping, rich cheesecake layer, and flaky pie crust come together to create a treat that’s equal parts indulgent and comforting.
Ingredients:
For the Crust:
- 1 pre-made 9-inch pie crust (or homemade)
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Pecan Pie Layer:
- 1 cup pecans, roughly chopped
- 3/4 cup light corn syrup
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted
- 1/4 tsp salt
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare the pie crust by rolling it out into a 9-inch pie dish. Set aside.
- Make the cheesecake layer: In a medium mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the egg and vanilla extract, and continue to mix until fully combined. Spread the cheesecake mixture evenly over the bottom of the prepared pie crust.
- Prepare the pecan layer: In another bowl, whisk together the light corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until well combined. Stir in the chopped pecans. Gently pour the pecan mixture over the cheesecake layer.
- Bake: Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 50–60 minutes, or until the center is set and the pie is golden brown. You may need to cover the edges of the pie crust with foil to prevent over-browning.
- Cool: Allow the pie to cool completely before serving, at least 2 hours. Refrigerate for a firmer texture or serve at room temperature for a softer filling.
- Serve: Slice and enjoy! This pie is perfect with a dollop of whipped cream or vanilla ice cream.
