Pecan Cheesecake Pie (Print Version)
Cream cheese layer topped with a rich pecan caramel blend on a flaky crust.
# Ingredients:
Crust
01 -
1 pre-made pie crust
Cheesecake Layer
02 -
8 oz cream cheese, softened
03 -
1/2 cup granulated sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
Pecan Topping
06 -
1 cup pecans
07 -
1/2 cup brown sugar, packed
08 -
1/3 cup corn syrup
09 -
2 large eggs
10 -
2 tablespoons unsalted butter, melted
11 -
1 teaspoon vanilla extract
12 -
Pinch of salt
# Instructions:
01 -
Preheat oven to 350°F (175°C). Place the pie crust into a pie dish and set aside.
02 -
In a bowl, beat softened cream cheese and granulated sugar until smooth. Add one egg and vanilla extract, mixing until creamy.
03 -
Spread the cheesecake mixture evenly over the prepared pie crust.
04 -
In a separate bowl, whisk together brown sugar, corn syrup, two eggs, melted butter, vanilla extract, and a pinch of salt until combined. Stir in pecans until fully coated.
05 -
Pour the pecan mixture evenly over the cheesecake layer. Bake for 45–50 minutes until the topping is set and golden.
06 -
Allow the pie to cool completely to ensure the layers set properly before slicing.
# Notes:
01 -
Bake until the center is just set; the filling will firm up as it cools. Avoid overbaking to prevent dryness.