Description
This delicious pecan cheesecake pie combines a creamy cheesecake filling with a nutty pecan topping, all nestled in a flaky pie crust.
Ingredients
Scale
- 1 9-inch pie crust
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup light corn syrup
- 3/4 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1 1/2 cups pecan halves
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F and place the 9-inch pie crust into a pie dish.
- In a large bowl, beat the cream cheese until smooth.
- Add the granulated sugar and mix until creamy.
- Beat in 1 large egg and the vanilla extract until just combined.
- Spread the cheesecake mixture evenly into the prepared pie crust.
- In another bowl, whisk together 2 large eggs, the corn syrup, brown sugar, melted butter, and salt until smooth.
- Stir in the pecan halves until fully coated.
- Carefully pour the pecan mixture over the cheesecake layer.
- Bake for 50 to 60 minutes until the edges are set and the center slightly jiggles.
- Cool completely at room temperature, then refrigerate for at least 4 hours before slicing.
Notes
- Serve with whipped cream for added richness.
- This pie can be made a day in advance for easy serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg