Pecan Cheesecake Pie

🥧 Pecan Cheesecake Pie

Ingredients

For the crust:

1 unbaked 9-inch pie crust (homemade or store-bought)

For the cheesecake layer:

1 package (8 oz) cream cheese, softened

½ cup granulated sugar

1 large egg

½ tsp vanilla extract

For the pecan pie layer:

3 large eggs

1 cup light corn syrup (or maple syrup for a twist)

½ cup brown sugar, packed

1 tsp vanilla extract

¼ tsp salt

1½ cups pecan halves

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Instructions

1. Preheat oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and crimp edges if desired.

2. Make the cheesecake layer:

In a medium bowl, beat cream cheese, granulated sugar, 1 egg, and ½ tsp vanilla until smooth. Spread evenly into the bottom of the pie crust.

3. Make the pecan layer:

In another bowl, whisk together the 3 eggs, corn syrup, brown sugar, vanilla, and salt. Stir in the pecans.

4. Assemble the pie:

Carefully spoon the pecan mixture over the cheesecake layer. It’s okay if it blends slightly.

5. Bake for 50–60 minutes, until the center is just set and the top is golden.

(Tent with foil halfway through baking if the crust gets too dark.)

6. Cool completely, then chill for at least 2 hours before slicing for clean layers.

🧡 Tips

Serve with a dollop of whipped cream or vanilla ice cream.

Keeps well refrigerated for up to 4 days.