I made this recipe last weekend and it was requested again the same week.

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Pecan Cheesecake Pie

This irresistible dessert combines the best of both worlds — a rich, creamy cheesecake base topped with a luscious, caramelized pecan pie layer, all baked inside a buttery, flaky crust.

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Ingredients

Crust:

Ingredient	Quantity
Unbaked 9-inch pie crust	1

Cheesecake Layer:

Ingredient	Quantity
Cream cheese, softened	8 oz
Granulated sugar	1/3 cup
Large egg	1
Vanilla extract	1/2 tsp

Pecan Layer:

Ingredient	Quantity
Large eggs	3
Light corn syrup	1 cup
Light brown sugar, packed	1/2 cup
Vanilla extract	1 tsp
Salt	1/4 tsp
Chopped pecans	1 1/2 cups

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Instructions

Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie dish and set aside.

Step 2: Prepare the Cheesecake Filling
In a medium mixing bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until the mixture is smooth and creamy. Spread this layer evenly over the bottom of the prepared pie crust.

Step 3: Mix the Pecan Topping
In another bowl, whisk together the eggs, corn syrup, brown sugar, vanilla, and salt until well blended. Stir in the chopped pecans until evenly coated.

Step 4: Assemble the Pie
Gently pour the pecan mixture over the cheesecake layer, making sure it’s evenly spread.

Step 5: Bake the Pie
Place the pie on a baking sheet and bake for 50–55 minutes, or until the center is just set and lightly jiggly. The top should be golden brown and caramelized.

Step 6: Cool and Chill
Let the pie cool completely on a wire rack. For the best texture and flavor, refrigerate for at least 2 hours before slicing.

Step 7: Serve and Enjoy
Cut into slices and serve as is, or top each piece with a dollop of whipped cream for an extra touch of decadence.