Pecan Cheesecake Pie Recipe

 

Pecan Cheesecake Pie 

Ingredients

For the Crust:

• 1 store-bought or homemade pie crust (unbaked)

For the Cheesecake Layer:

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 large egg
• 1 tsp vanilla extract

For the Pecan Pie Layer:

• 3 large eggs
• 1 cup light corn syrup
• 1/2 cup packed brown sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/4 cups pecan halves

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Instructions

1. Prepare the Pie Crust:

1. Preheat oven to 350°F (175°C).
2. Roll out the pie crust and fit it into a 9-inch pie pan. Crimp the edges if desired. Set aside.

2. Make the Cheesecake Layer:

1. In a medium bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
2. Spread the cheesecake mixture evenly over the bottom of the pie crust.

3. Make the Pecan Pie Layer:

1. In a separate bowl, whisk together eggs, corn syrup, brown sugar, vanilla, and salt until fully combined.
2. Gently fold in the pecans.

4. Assemble the Pie:

1. Carefully pour the pecan mixture over the cheesecake layer. Use a spoon to spread the pecans evenly.

5. Bake:

1. Place the pie on a baking sheet to catch any spills. Bake for 50-60 minutes, or until the center is set and slightly jiggles.
2. If the crust or pecans are browning too quickly, tent the pie with aluminum foil during the last 20 minutes of baking.

6. Cool and Serve:

1. Let the pie cool completely at room temperature before slicing (about 2-3 hours).
2. Serve plain, or with a dollop of whipped cream or a scoop of vanilla ice cream.

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Tips:

• For added flavor, toast the pecans lightly before mixing.
• Refrigerate leftovers and bring to room temperature before serving.

Enjoy this rich, creamy, and nutty dessert!