Description
This delicious pecan cheesecake pie combines creamy cheesecake with a crunchy pecan topping.
Ingredients
Scale
- 1 crust 9-inch pie crust (homemade or store-bought)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream (optional)
- 1/2 cup brown sugar
- 1/2 cup light corn syrup (or maple syrup)
- 2 tbsp unsalted butter, melted
- 1/4 tsp salt
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). If using homemade crust, roll it into a 9-inch pie plate and chill while preparing the filling.
- In a mixing bowl, beat the cream cheese until smooth. Add granulated sugar and beat until combined. Mix in eggs one at a time, then stir in vanilla and sour cream.
- Pour cheesecake mixture into the prepared crust and smooth the top.
- In a separate bowl, whisk brown sugar, corn syrup, melted butter, eggs, vanilla, and salt. Stir in chopped pecans.
- Gently spoon the pecan mixture over the cheesecake layer.
- Place pie on a baking sheet and bake for 50–60 minutes, until the edges are set and the center slightly jiggles. Tent crust with foil if browning too fast.
- Cool pie completely at room temperature, then chill in the fridge for at least 4 hours or overnight.
- Slice and serve with whipped cream or caramel drizzle if desired.
Notes
- The pie can be made a day ahead for better flavor.
- Serving with whipped cream enhances the flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg