This decadent Pecan Cheesecake Pie combines the creamy richness of cheesecake with the nutty sweetness of pecan pie. It’s a perfect dessert for any occasion.
ADVERTISEMEN
Ingredients:
Crust:
ADVERTISEMENT
| Ingredient | Quantity |
|---|---|
| Store-bought or homemade pie crust, unbaked | 1 |
Cheesecake Layer:
ADVERTISEMENT
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 8 oz |
| Granulated sugar | 1/4 cup |
| Large egg | 1 |
| Vanilla extract | 1/2 teaspoon |
Pecan Pie Layer:
| Ingredient | Quantity |
|---|---|
| Large eggs | 3 |
| Light corn syrup | 3/4 cup |
| Packed brown sugar | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Pecan halves | 1 1/4 cups |
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Crust: Place the unbaked pie crust into a 9-inch pie dish and crimp the edges if desired.
- Make Cheesecake Layer:
- In a medium bowl, beat cream cheese and sugar until smooth.
- Beat in egg and vanilla extract.
- Spread the mixture over the prepared crust.
- Make Pecan Pie Layer:
- In a separate bowl, whisk together eggs, corn syrup, brown sugar, vanilla extract, and salt.
- Stir in pecan halves.
- Assemble Pie: Pour the pecan mixture over the cheesecake layer, spreading the pecans evenly.
- Bake: Bake for 50-60 minutes, or until the center is set and the edges are golden brown. Cover with foil if the crust browns too quickly.
- Cool and Serve: Let cool completely before slicing. Serve at room temperature or chilled.
