Description
A luscious layered dessert that combines a silky cheesecake base with a rich, gooey pecan-pie topping. Each slice brings creamy tanginess and buttery pecan crunch — ideal for holidays, celebrations or cozy dessert nights.
Ingredients
Scale
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 8 oz (225 g) cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 cup light corn syrup
- ½ cup brown sugar
- 3 large eggs
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 ½ cups pecan halves
- Pinch of salt
Instructions
- Preheat oven to 350 °F (175 °C), and position oven rack in the center.
- In a bowl, beat the softened cream cheese until smooth. Add sugar, then beat in egg and vanilla until creamy. Spread evenly into the bottom of the pie crust.
- In a separate bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, salt, and the 3 eggs until smooth. Stir in pecan halves for an even coating.
- Gently pour the pecan mixture over the cheesecake layer, being careful not to disturb it.
- Bake for 50–60 minutes, until the center is mostly set and the top is golden. If crust edges brown too fast, shield with foil.
- Allow pie to cool completely, then chill in refrigerator for 2–4 hours (or ideally overnight) for clean slices.
Notes
- Use room-temperature cream cheese and eggs for a smoother cheesecake layer.
- If you like deeper nutty flavor, toast the pecans lightly before mixing.
- For clean slices: warm a thin knife under hot water, wipe, then slice — repeat between cuts.
- You can bake the pie a day ahead; chilling helps set layers and improves sliceability.
- Prep Time: 15 min (plus chilling time)
- Cook Time: 50–60 min
- Category: Dessert / Pie / Cheesecake-Pie Hybrid
- Method: Layered bake in pie crust
- Cuisine: American / Classic comfort dessert
Nutrition
- Serving Size: 1/10 pie (~113 g slice)
- Calories: ≈ 480 kcal
- Sugar: ≈ 30 g
- Sodium: ≈ 220 mg
- Fat: ≈ 28 g
- Saturated Fat: ≈ 8 g
- Unsaturated Fat: ≈ 15 g
- Trans Fat: ≈ 0.5 g
- Carbohydrates: ≈ 45 g
- Fiber: ≈ 2 g
- Protein: ≈ 6 g
- Cholesterol: ≈ 90 mg