This dessert features a buttery pie crust, a velvety cheesecake layer, and a sweet pecan pie topping. Every bite is creamy, crunchy, and absolutely delicious.
📝 Ingredients
For the Pie:
| Ingredient | Quantity |
|---|---|
| Pie crust (unbaked, 9-inch) | 1 |
| Cream cheese (softened) | 8 oz (225 g) |
| Sugar | ½ cup |
| Vanilla extract | 1 tsp |
| Egg | 1 |
For the Pecan Topping:
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| Brown sugar | ½ cup |
| Light corn syrup | ½ cup |
| Melted butter | 1 tbsp |
| Vanilla extract | 1 tsp |
| Chopped pecans | 1 cup |
👩🍳 Instructions
1. Preheat oven
- Preheat your oven to 350°F (175°C).
- Place the unbaked pie crust into a 9-inch pie dish if not already fitted.
2. Make the cheesecake layer
- In a medium mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add ½ cup sugar, 1 egg, and 1 tsp vanilla extract.
- Beat until the mixture is completely smooth — no lumps.
- Spread this cheesecake mixture evenly into the bottom of the pie crust.
3. Prepare the pecan pie topping
- In another bowl, whisk together:
- 2 eggs
- ½ cup brown sugar
- ½ cup light corn syrup
- 1 tbsp melted butter
- 1 tsp vanilla extract
- Mix until smooth and fully combined.
- Stir in 1 cup chopped pecans.
4. Assemble the pie
- Gently pour the pecan mixture over the cheesecake layer.
- Try not to mix the layers — let the pecans float naturally on top.
5. Bake
- Bake for 45–55 minutes, or until the center is set and no longer jiggles.
- If the crust browns too quickly, cover the edges with foil during baking.
6. Cool completely
- Allow the pie to cool on a rack for at least 2 hours.
- For best texture, chill in the refrigerator for 2–3 hours before slicing.
7. Serve
Slice and enjoy!
Amazing alone or topped with:
- Whipped cream
- Vanilla ice cream
- Caramel drizzle
