Here’s the full Pecan Cheesecake Pie recipe for a rich, creamy, and nutty dessert!
Ingredients:
For the Crust:
• 1 pre-made pie crust (or homemade, 9-inch)
For the Cheesecake Layer:
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
For the Pecan Pie Topping:
• ¾ cup light corn syrup (or maple syrup)
• ½ cup brown sugar, packed
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ½ cups pecan halves
Instructions:
Prepare the Crust:
1. Preheat oven to 350°F (175°C).
2. Roll out the pie crust into a 9-inch pie pan, crimp the edges, and set aside.
Make the Cheesecake Layer:
3. In a mixing bowl, beat cream cheese and sugar until smooth.
4. Add egg and vanilla extract, beating until creamy.
5. Spread the cheesecake mixture evenly over the unbaked pie crust.
Make the Pecan Pie Topping:
6. In another bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until well combined.
7. Stir in the pecan halves.
8. Carefully pour the pecan mixture over the cheesecake layer.
Bake the Pie:
9. Place the pie on a baking sheet (to catch any drips) and bake for 50-55 minutes, or until the center is set but slightly jiggly. If the crust starts browning too much, cover the edges with foil.
10. Let the pie cool completely before serving—this helps the layers set properly.
Serving Tip:
• Chill for a few hours for a firmer texture. Serve with whipped cream or vanilla ice cream!
Enjoy your Pecan Cheesecake Pie! Let me know if you want any modifications.