A delicious grand finale for any holiday meal! Two all-time favorite desserts combine in a luscious Pecan Cheesecake Pie with a cheesecake layer on the bottom and pecan pie on top.
Fit the piecrust into a 9-inch pie plate according to package directions. Fold edges under and crimp.
In a medium bowl, combine the cream cheese, 1 egg, ½ cup sugar, 1 teaspoon vanilla, and salt.
Beat at medium speed with an electric mixer until smooth.
Pour the cream cheese mixture into piecrust.
Chop the pecans and sprinkle them evenly over the cream cheese layer.
In a medium bowl, combine the remaining ¼ cup sugar, corn syrup, remaining 3 eggs, and 1 teaspoon of vanilla. Whisk together until the mixture is well combined.
Pour the mixture over the pecans.
Bake at 350 on the lowest oven rack for 50 to 55 minutes or until the pie is set.
Cool completely on a wire rack (about 1 hour).
Cover the pie and refrigerate for 6 to 8 hours before serving.
Notes
You can make this recipe up to three days in advance. Cool completely and store tightly covered in the refrigerator. Keep stored for three to four days tightly covered under refrigeration.
To freeze, wrap the completely cooled pie tightly in plastic wrap, followed by a layer of heavy-duty aluminum foil. Freeze for up to 3 months. Allow the pie to thaw overnight in the refrigerator before serving.
To make cutting the pie easy, use a very sharp, thin-bladed knife and run the blade under hot water to heat it. Wipe the blade clean and run it under hot water between each cut.