Description
A delightful fusion of creamy cheesecake and nutty pecan pie, this pecan cheesecake pie is a perfect blend of flavors and textures.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 package (8 oz) cream cheese, softened
- ¼ cup granulated sugar
- 4 eggs, divided
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1 cup corn syrup
- ¼ cup packed brown sugar
Instructions
- Place the unbaked pie crust in the dish and prick the bottom with a fork.
- In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth, about 1-2 minutes.
- Beat in one egg and vanilla extract, then spread the cheesecake mixture over the bottom of the crust.
- In another bowl, whisk together the remaining eggs, corn syrup, brown sugar, and chopped pecans, then pour over the cheesecake layer.
- Bake at 375°F (190°C) for 25-30 minutes or until the top is set and golden brown.
- Let the pie cool on a wire rack for 2-3 hours before serving.
Notes
For a different flavor, try using walnuts or almonds instead of pecans. Serve with whipped cream or ice cream.
