Description
This delicious Pecan Cheesecake Pie combines a smooth cheesecake layer with a rich pecan topping, all enclosed in a flaky pie crust.
Ingredients
Scale
- 1 9-inch pie crust
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup light corn syrup
- 3/4 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1 1/2 cups pecan halves
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F and place the 9-inch pie crust into a pie dish.
- In a large bowl, beat 16 oz softened cream cheese until smooth.
- Add 1/2 cup granulated sugar and mix until creamy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until just combined.
- Spread the cheesecake mixture evenly into the prepared pie crust.
- In another bowl, whisk together 2 large eggs, 1 cup light corn syrup, 3/4 cup brown sugar, 1/4 cup melted unsalted butter, and 1/4 teaspoon salt until smooth.
- Stir in 1 1/2 cups pecan halves until fully coated.
- Carefully pour the pecan mixture over the cheesecake layer.
- Bake for 50 to 60 minutes until the edges are set and the center slightly jiggles.
- Cool completely at room temperature, then refrigerate at least 4 hours before slicing.
Notes
- For best results, allow the pie to cool completely before refrigerating.
- Serve with whipped cream for an extra treat!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg