Pecan Cheesecake Pie Recipe
Pecans and cheesecake are best friends in this creamy, crunchy pie. The pecans are floating on top of a layer of sweet, creamy cheesecake.
Servings 8 servings
Calories 530kcal
Cost $5.50
Utensils & Equipment
- 1 medium bowl
- 1 large bowl
- 1 9-inch deep dish pie plate
- 1 wire whisk
- 1 electric hand mixer
- 1 wire cooling rack
Ingredients List
- 1 refrigerated pie crust
- 8 oz cream cheese softened
- 1 1/4 cups pecans chopped
- 1 cup light corn syrup
- 4 eggs
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- whipped cream for topping (if desired)
Instructions
Preheat Oven
- Preheat oven to 350℉.
Prepare The Crust
- Make sure the crust has been at room temperature for 15-2o minutes as directed on the packaging.
- Place crust in the pie plate. Make sure the edges are even across the top of the pie plate.
- Crimp the edge of the crust if yu want to create a scalloped look.
Prepare The Cheesecake Base
- In medium bowl, beat together the cream cheese, one egg, 1/2 cup of sugar, 1 teaspoon of the vanilla extract, and salt. Beat with electric mixer until smooth.
- Pour or spoon the mixture into the pie crust.
Add The Pecans
- Distribute the pecans evenly over the cream cheese mixture.
Top Layer
- In large bowl whisk together the corn syrup, 3 eggs, remaining 1/4 cup of sugar, and teaspoon of vanilla extract.
- Pour the mixture over the pecans.
Bake
- Bake on bottom oven rack at 350℉ for 50-55 minutes or until properly set.
- Pie is done when the center doesn't jiggle when you shake the pie plate.
Cool It
- Cool on wire cooling rack and at least an hour.
Notes
Nutrition information based on Pillsbury pie crust and Karo light corn syrup. If you use a different brand of either product, nutrition information will vary.
