Description
A delightful blend of creamy cheesecake and gooey pecan pie, all in a flaky crust. Perfect for any celebration!
Ingredients
Scale
- 1 unbaked pie crust (9-inch)
- 1 package (8 oz) cream cheese, softened
- ¼ cup granulated sugar
- 4 eggs, divided
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1 cup corn syrup
- ¼ cup brown sugar (packed)
Instructions
- Preheat oven to 375°F (190°C).
- Place the unbaked pie crust in a 9-inch pie dish and prick the bottom with a fork.
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add granulated sugar and 1 egg, mixing until combined; stir in vanilla extract.
- Spread the cheesecake mixture over the crust.
- Sprinkle chopped pecans over the cheesecake layer.
- In another bowl, whisk together the remaining 3 eggs, corn syrup, and brown sugar.
- Pour the egg mixture over the pecans.
- Bake for 25-30 minutes until the top is golden brown and set.
- Allow to cool on a wire rack for 2-3 hours before serving.
Notes
For a delightful addition, serve with whipped cream or a scoop of ice cream. Store leftovers in the fridge for 4-5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg