Here’s a complete Pecan Cheesecake Pie recipe based on the ingredients you provided, with added instructions for preparation and baking:
Pecan Cheesecake Pie
Makes one 9-inch pie
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 (8 oz) package cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg (for cheesecake layer)
- 1 cup chopped pecans
- 3 large eggs (for pecan layer)
- ¾ cup light corn syrup (or maple syrup/honey for variation)
- ½ cup packed brown sugar
- 2 tablespoons melted butter
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the cheesecake layer:
- In a bowl, beat softened cream cheese, granulated sugar, and vanilla until smooth.
- Add 1 egg and mix until fully incorporated.
- Spread evenly into the unbaked pie crust.
- Sprinkle chopped pecans over the cream cheese layer.
- Make the pecan pie filling:
- In another bowl, whisk 3 eggs, corn syrup, brown sugar, melted butter, and salt until smooth.
- Carefully pour over the pecans and cream cheese layer.
- Bake for 45–50 minutes, or until the center is set (a slight jiggle is okay; it will firm up as it cools).
- Optional: Cover the crust edges with foil after 25 minutes to prevent over-browning.
- Cool completely (at least 2 hours) before slicing. Serve at room temperature or chilled.
Tips
- For a toasted pecan flavor, toast the pecans at 350°F for 5–7 minutes before adding.
- Storage: Refrigerate leftovers for up to 4 days.
Enjoy this decadent hybrid of pecan pie and cheesecake! Let me know if you’d like any modifications. 😊