Description
A rich and indulgent pecan cheesecake pie combining a creamy cheesecake layer with a sweet, nutty pecan topping in a flaky crust.
Ingredients
- 1 (23 cm) unbaked pie crust
- 250 g cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (120 g) pecans
- 3/4 cup (150 g) brown sugar
- 1/2 cup (120 ml) corn syrup
- 2 tablespoons (30 g) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 175°C.
- In a bowl, beat the cream cheese with granulated sugar until smooth. Add the egg and vanilla extract and mix until combined.
- Spread the cheesecake mixture evenly into the unbaked pie crust.
- In another bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until smooth.
- Stir in the pecans until well coated.
- Carefully pour the pecan mixture over the cheesecake layer.
- Bake for 45–55 minutes until the center is set and the top is golden. Cover crust edges with foil if they brown too quickly.
- Allow the pie to cool completely before slicing to let the layers set.
Notes
- Drizzle chocolate on top for added richness.
- Add a splash of maple syrup to the pecan filling for deeper flavor.
- Use a graham cracker crust for a different texture.
- Store covered in the refrigerator for up to 4 days.
- Serve cold or at room temperature; warm slightly if desired.
- Lightly toasting pecans enhances their flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
