Pecan Cheesecake Pie
Ingredients:
- 1 9-inch unbaked pie crust
Cheesecake Layer:
- 12 ounces cream cheese, softened
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ¼ cup sour cream, room temperature
- ¼ cup heavy whipping cream
- 2 large eggs, room temperature
Pecan Pie Layer:
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup light corn syrup
- ⅓ cup granulated sugar
- 1 cup pecans, whole
Directions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, beat the cream cheese, sugar, salt, and flour until smooth.
3. Add vanilla extract, sour cream, and heavy whipping cream; mix well.
4. Beat in the 2 eggs one at a time until fully incorporated.
5. Pour the cheesecake mixture into the unbaked pie crust and spread evenly.
6. In another bowl, whisk together the 3 eggs, vanilla extract, corn syrup, and granulated sugar for the pecan pie layer.
7. Stir in the whole pecans.
8. Carefully pour the pecan mixture over the cheesecake layer.
9. Bake for 50-60 minutes, or until the filling is set and the top is golden brown.
10. Allow to cool completely before serving. Chill in the refrigerator for at least 4 hours or overnight for best results.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 480 kcal | Servings: 8 servings
Tips:
Use room temperature ingredients for a smoother cheesecake batter.
Place a baking sheet under the pie to catch any drips during baking.