Pecan Cheesecake Pie

This luscious Pecan Cheesecake Pie offers a cheesecake layer on bottom with a pecan pie on top. So much deliciousness in one bite!

Course Desserts

Cuisine Southern

Prep Time 30 minutes

Cook Time 55 minutes

Cooling time: 1 hour

Total Time 2 hours 25 minutes

Servings servings

Calories 539kcal

Author Lana Stuart

Ingredients

1 refrigerated piecrust recommended brand: Pillsbury
8 oz cream cheese softened
4 large eggs divided
¾ cup sugar divided
2 tsp vanilla extract divided
¼ tsp 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.
Next, combine the cream cheese, 1 egg, ½ cup sugar, 1 tsp. vanilla, and salt. Beat at medium speed with an electric mixer until smooth.
Pour the cream cheese mixture into piecrust.
Next, 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 everything together until well combined and pour the mixture over the pecans. Place the pie on a baking sheet.
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).
Serve immediately, or cover and chill up to 4 days.

Notes

To tell whether the pie is set, give the dish a little shake. If the edges seem stable and aren't moving but the center has a little wiggle (similar to Jello) then the pie is set.

To serve, after the pie has cooled completely, cut it into wedges and serve it with or without a large dollop of whipped cream on top.

This pie will keep in the refrigerator, covered, for about four days.

Nutrition