Yield: 10 slices
Pecan Cheesecake Pie
This Pecan Cheesecake Pie is the mashup you need in your life. The pecan pie you remember growing up with matches perfectly with the cheesecake you love. Once you make it, pecan cheesecake will ALWAYS be at the top of your "go to" recipe list.
Prep Time
30 minutes
Cook Time
50 minutes
Total Time
1 hour 20 minutes
Ingredients
For the Cheesecake Layer
- 1 refrigerated pie crust
- 8 ounce package cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
For the Pecan Layer
- 2/3 cup dark corn syrup
- 2 large eggs
- 2/3 cup granulated sugar
- 1 1/2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1 cup pecans
Instructions
- Preheat oven to 350°. Spray a 9-inch pie plate with nonstick baking spray and sprinkle with a little bit of flour.
- Press the pie crust into the pie plate and crimp the edges. Refrigerate while you make the fillings.
- Mix the cream cheese and sugar until smooth and creamy. Add the egg and beat again. Spread in the bottom of the unbaked pie crust.
- Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans, then gently spoon the mixture over the cheesecake layer.
- Cover the edges of the pie crust with a pie shield or strips of foil so it doesn't burn. Bake for 50 minutes.
- Remove from the oven and let cool for 1-2 hours. It will be puffy when it comes out, but it will sink as it cools. Refrigerate until chilled all the way through.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 401Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 83mgSodium: 199mgCarbohydrates: 47gFiber: 2gSugar: 37gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.