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Pecan Cheesecake Pie
This Pecan Cheesecake Pie is a delicious finale for any holiday meal. The luscious combination of rich pecan pie with creamy cheesecake will delight your taste buds and make them sing. It will become one of your family's favorite Thanksgiving desserts!
Ingredients
- pastry for a 9-inch pie*
For the cheesecake filling:
- 8 ounces (226 g) cream cheese, softened
- 1 large egg
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups (150 g) chopped pecans
For the pecan pie filling:
- 1 cup (240 ml) light corn syrup
- 3 large eggs
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
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Instructions
- Fit the pie crust into a 9-inch pie plate. Trim and crimp the edges as desired. Refrigerate the crust while you make the filling.
- Preheat oven to 350°F (175°C). Place the oven rack at lowest position.
To make the cheesecake filling:
- Using an electric mixer on medium speed, beat the cream cheese, egg, sugar, vanilla, and salt until smooth.
- Pour over the crust in the pan. Sprinkle the pecans evenly over the filling.
To make the pie filling:
- Whisk together the corn syrup, 3 eggs, sugar, and vanilla. Pour over the pecans.
- Place the pie plate on a lined, rimmed baking sheet. Bake 50-55 minutes, or until the pie is set.
- Cool on a wire rack for about an hour. Cover and chill if not serving immediately.
Notes
- *I use my favorite all-butter pie crust, but feel free to use your favorite pie crust recipe or go with store-bought.
- Pie can be kept covered and refrigerated for up to 2 days.
- Recipe adapted from MyRecipes.
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