The beauty of this Pecan Cheesecake Pie lies in the perfect balance of textures and flavors. The rich, velvety cheesecake layer contrasts with the sticky, caramelized pecan topping, while the buttery graham cracker crust provides a delightful crunch. Every bite is a medley of creamy, nutty, and sweet goodness that melts in your mouth, making it a dessert worth savoring. Whether you’re serving this for a special occasion or indulging in a weekend treat, this pie is sure to impress.
Ingredients:
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Layer:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the Pecan Pie Layer:
- 1 cup light corn syrup
- ½ cup brown sugar, packed
- 3 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups pecans, chopped
- Pinch of salt
Instructions:
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom and sides of a 9-inch pie dish, creating an even layer. Set aside.
- Make the Cheesecake Layer:
- In a large mixing bowl, beat the softened cream cheese and ¼ cup of granulated sugar until smooth.
- Add the egg and vanilla extract, and continue beating until fully combined and creamy.
- Pour the cheesecake mixture evenly over the prepared graham cracker crust, smoothing the top with a spatula.
- Prepare the Pecan Pie Layer:
- In another bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until well combined.
- Stir in the chopped pecans, ensuring they’re evenly distributed throughout the mixture.
- Carefully pour the pecan pie filling over the cheesecake layer. The pecan mixture will be thick but spread it out evenly over the top.
- Bake the Pie:
- Place the pie on a baking sheet to catch any potential spills.
- Bake in the preheated oven for 50-55 minutes, or until the pie is set and the pecan layer is golden brown.
- If the crust or pecans start to brown too quickly, cover the edges loosely with foil to prevent over-browning.
- Cool and Serve:
- Once baked, remove the pie from the oven and allow it to cool completely at room temperature. For best results, refrigerate the pie for at least 2 hours before serving to allow the layers to set.
- Slice and serve chilled or at room temperature.
