Description
This rich and decadent Cheesecake Pie combines a creamy cheesecake layer with a sweet, nutty pecan topping all baked in a buttery piecrust. Perfect for dessert lovers who enjoy the flavors of cheesecake and pecan pie in one delicious treat.
Ingredients
Piecrust
- 1 refrigerated piecrust
Cheesecake Layer
- 8 ounces cream cheese, softened
- 1 large egg
- ½ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Pecan Topping
- 1 ¼ cups chopped pecans
- ¼ cup sugar
- 1 cup light corn syrup
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare Piecrust: Fit the refrigerated piecrust into a 9-inch pie plate according to the package directions. Fold the edges under to create a neat rim and crimp the edges to seal.
- Make Cheesecake Mixture: In a medium bowl, combine the softened cream cheese, 1 large egg, ½ cup sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Beat at medium speed with an electric mixer until the mixture is smooth and creamy.
- Fill Piecrust with Cheesecake Layer: Pour the smooth cream cheese mixture evenly into the prepared piecrust.
- Add Pecan Layer: Chop the pecans if needed and sprinkle them evenly on top of the cream cheese layer in the piecrust.
- Prepare Pecan Topping Mixture: In another medium bowl, whisk together the remaining ¼ cup sugar, 1 cup light corn syrup, 3 large eggs, and 1 teaspoon vanilla extract until well combined.
- Pour Pecan Mixture Over Pecans: Carefully pour this syrupy egg mixture over the pecans to cover the cheesecake layer evenly.
- Bake the Pie: Place the pie on the lowest rack of the preheated oven. Bake for 50 to 55 minutes, or until the pie is set and the pecan topping is firm and slightly golden.
- Cool the Pie: Remove the pie from the oven and cool completely on a wire rack, which will take about 1 hour.
- Chill Before Serving: Once cooled, cover the pie and refrigerate for 6 to 8 hours to allow the filling to fully set and flavors to meld before slicing and serving.
Notes
- Be sure to allow the cream cheese to soften to room temperature for a smooth batter.
- Folding and crimping the piecrust edges helps prevent shrinkage while baking.
- Use chopped pecans for even distribution and texture in the topping.
- Baking on the lowest oven rack helps the bottom crust cook thoroughly without burning the top.
- Refrigerating the pie overnight enhances the flavor and texture.
- This pie pairs beautifully with whipped cream or vanilla ice cream.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American