Cheesecake Pecan Pie
Two Southern legends in one pie: a creamy cheesecake layer on the bottom topped with classic pecan pie filling. The holiday dessert table just got a whole lot more interesting.
YIELD
6 servingsPREP
20 minCOOK
45 minREADY
65 minCan’t decide between cheesecake and pecan pie? Honey, you don’t have to.
A fluffy cream cheese layer lines the bottom of the pie shell, then pecan halves get arranged right on top and bathed in a sweet corn syrup custard. One trip to the oven and you’ve got two pies in one.
The cream cheese base stays tangy and smooth while the pecan topping bakes up golden and caramelly. Every forkful gives you both.
This is the pie that ends Thanksgiving dessert arguments.
Chef Tips
- Spread the cream cheese layer gently and evenly so it stays as a distinct layer after baking
- Pour the corn syrup mixture slowly over the pecans so the layers don’t mix together
- Shield the crust edges with foil if they start browning too fast
- Let it cool completely before slicing for the cleanest layers
Ingredients
Directions
Combine cream cheese, egg, ⅓ cup sugar, and 1 teaspoon vanilla.
Beat until light and fluffy.
Spread over bottom of pie shell.
Arrange pecans on the cream cheese mixture.
Mix remaining eggs, sugar, corn syrup, and vanilla, stirring well.
Carefully pour over the pecans.
Bake at 375℉ (190℃) F for 40 to 45 minutes or until done.
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