This Pecan Cheesecake Pie combines a rich, creamy cheesecake filling with a sweet, buttery pecan topping, all nestled inside a flaky pie crust. Every bite is the perfect balance of smooth cheesecake and crunchy caramelized pecans, making it an irresistible dessert for holidays, family gatherings, or any special occasion.
Ingredients
For the Cheesecake Layer
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Pecan Layer
- 1 cup light corn syrup
- ½ cup packed brown sugar
- 3 large eggs
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 1½ cups pecan halves
Additional
- 1 unbaked 9-inch pie crust
Instructions
Preheat the oven to 350°F (175°C). Fit the pie crust into a 9-inch pie plate and set aside.
In a medium bowl, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract, mixing until creamy. Spread the cheesecake mixture evenly into the bottom of the prepared pie crust.
In another bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until well combined. Stir in the pecan halves.
Carefully spoon the pecan mixture over the cheesecake layer, distributing the pecans evenly across the top.
Bake for 50–60 minutes, or until the center is mostly set and the pecan topping is deep golden brown. If the crust begins to brown too quickly, cover the edges with foil during the last 20 minutes of baking.
Remove the pie from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours before slicing to allow the cheesecake layer to fully set.
Serve chilled or at room temperature with whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
