Description
A decadent fusion of cheesecake and classic pecan pie in one luscious dessert. With a creamy base, crunchy pecans, and caramel-like topping, this pie is perfect for holidays or anytime you crave indulgence.
Ingredients
1 9-inch pie crust
8 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 large egg
1 cup light corn syrup
3 large eggs
1/2 cup brown sugar, packed
1 tsp vanilla extract
1/4 tsp salt
1 1/4 cups pecan halves
Instructions
1. Place your pie crust in a 9-inch pie dish and crimp the edges. Chill it in the fridge while you prep the filling.
2. In a bowl, beat the softened cream cheese, granulated sugar, 1 egg, and vanilla until smooth. Spread this evenly into the bottom of the chilled pie crust.
3. In another bowl, whisk together the corn syrup, 3 eggs, brown sugar, vanilla, and salt until well combined. Gently fold in the pecan halves.
4. Carefully spoon the pecan mixture over the cheesecake layer, trying not to disturb the bottom layer too much.
5. Bake at 350°F (175°C) for 50-60 minutes, until the center is set and the pecans are golden. Cover the edges with foil if the crust browns too quickly.
6. Let the pie cool completely before slicing—this helps the layers set. Chill for at least 2 hours, or overnight for best results.
Notes
Always use room temperature cream cheese for a smoother filling.
Blind baking the crust helps avoid sogginess.
Let the pie chill fully for neat, layered slices.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 525
- Sugar: 32g
- Sodium: 210mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
Keywords: pecan cheesecake pie, Thanksgiving dessert, pecan pie cheesecake