Pecan Cheesecake Pie

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.

Prep Time 30

Cook Time 55

Cooling time (see notes) 1

Total Time 2 25

Servings servings

Ingredients

▢ 1 refrigerated piecrust recommended brand: Pillsbury
▢ 8 ounces cream cheese softened
▢ 4 large eggs divided
▢ ¾ cup sugar divided
▢ 2 teaspoons vanilla extract divided
▢ ¼ teaspoon salt
▢ 1 ¼ cups chopped pecans
▢ 1 cup light corn syrup

Instructions

Preheat oven to 350.
Fit the piecrust into a 9-inch pie plate according to package directions. Fold edges under and crimp.
1 refrigerated piecrust
In a medium bowl, combine the cream cheese, 1 egg, ½ cup sugar, 1 teaspoon vanilla, and salt.
1 egg, ½ cup sugar, 1 teaspoon vanilla
8 ounces cream cheese, ¼ teaspoon 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.
1 ¼ cups chopped pecans
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.
¼ cup sugar, 3 eggs, 1 teaspoon vanilla
1 cup light corn syrup
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

Cooling and Refrigeration time: The pie needs to cool for one hour after baking. It must also be refrigerated for 6 to 8 hours before serving.
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.

Nutrition