🥧 Pecan Cheesecake Pie

🥧 Pecan Cheesecake Pie

Ingredients

🧈 For the Crust

• 1 unbaked 9-inch pie crust (homemade or store-bought)

🧀 For the Cheesecake Layer

• 1 pkg (8 oz / 225 g) cream cheese, softened

• ½ cup (100 g) granulated sugar

• 1 tsp vanilla extract

• 1 large egg

🌰 For the Pecan Pie Layer

• ¾ cup (150 g) brown sugar, packed

• ¾ cup (240 ml) light corn syrup

• 2 large eggs

• 2 tbsp unsalted butter, melted

• 1 tsp vanilla extract

• 1½ cups (150 g) pecan halves or pieces

Instructions

1. Preheat Oven

Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and crimp the edges.

2. Make the Cheesecake Layer

1. In a bowl, beat together cream cheese, sugar, vanilla, and egg until smooth.

2. Spread this mixture evenly over the bottom of the pie crust.

3. Make the Pecan Pie Layer

1. In another bowl, whisk together brown sugar, corn syrup, eggs, melted butter, and vanilla until well blended.

2. Stir in pecans.

3. Gently pour this mixture over the cheesecake layer.

4. Bake

• Bake for 50–60 minutes, until the center is just set (it might jiggle slightly — that’s okay!).

• If the crust browns too quickly, cover the edges with foil.

• Let cool completely on a wire rack, then refrigerate for at least 2 hours before serving.

5. Serve

Slice and serve chilled or at room temperature.
Optional toppings:

• A dollop of whipped cream

• A drizzle of caramel sauce

• A sprinkle of toasted pecans