Description
A delicious pecan cheesecake pie combining creamy cheesecake with a rich pecan topping.
Ingredients
Scale
- 1 unbaked pie crust
- 1 package (8 oz) cream cheese, softened
- ¼ cup granulated sugar
- 4 eggs, divided
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- 1 cup corn syrup
- ¼ cup brown sugar, packed
Instructions
- Preheat oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie pan and set aside.
- In a mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar, 1 egg, and vanilla extract. Beat until creamy and well combined.
- Spread the cream cheese mixture evenly into the bottom of the unbaked pie crust.
- In another bowl, whisk the remaining 3 eggs. Stir in the corn syrup, brown sugar, and chopped pecans until well blended.
- Carefully pour the pecan mixture over the cream cheese layer, spreading it gently if needed.
- Bake for 50–60 minutes, or until the pie is set in the center and the top is golden. If the crust begins to brown too quickly, cover the edges with foil.
- Allow to cool completely before slicing. Serve chilled or at room temperature.
Notes
- For best results, use room temperature cream cheese.
- Let the pie cool completely before slicing to ensure clean cuts.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: pecan cheesecake pie, dessert, pie recipe