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Delicious pecan cheesecake pie with caramel topping and chopped pecans.

Pecan Cheesecake Pie

A delightful dessert that combines creamy cheesecake and crunchy pecan pie, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 pieces
Course: Dessert, Sweet
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cheesecake layer
  • 8 ounces cream cheese, softened Make sure the cream cheese is at room temperature for easier mixing.
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 unbaked 9-inch pie crust You can use a store-bought crust.
For the pecan filling
  • 1 cup light corn syrup Can substitute with honey or maple syrup.
  • 1/2 cup brown sugar Adjust according to sweetness preference.
  • 3 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecan halves Toasted pecans can add extra flavor.
  • 1 pinch salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, beat the cream cheese and granulated sugar until smooth. Add the egg and vanilla, then mix well.
  3. Pour the cream cheese mixture into the pie crust.
  4. In another bowl, combine corn syrup, brown sugar, eggs, melted butter, and vanilla; mix well. Stir in the pecans.
  5. Pour the pecan filling over the cheesecake layer.
Baking
  1. Bake for 50-60 minutes or until set.
  2. Cool before serving.

Notes

Pecan Cheesecake Pie is best served chilled or at room temperature. Enjoy it plain or with a dollop of whipped cream, and consider adding a drizzle of chocolate or caramel sauce for an extra touch. To store leftovers, cover the pie and place it in the refrigerator for 4-5 days or freeze slices for up to 2 months.