Pecan Cheesecake Pie
A delicious combination of cheesecake and pecan pie in one dessert.
Ingredients
Pie Crust
- 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
Instructions
- Preheat the oven to 350°F (175°C).
- Place the unbaked pie crust in a 9-inch pie dish and set aside.
- In a large bowl, beat the cream cheese until smooth. Add the sugar, salt, and flour, mixing until combined.
- Mix in the vanilla extract, sour cream, and heavy whipping cream until smooth.
- Add the eggs one at a time, beating well after each addition. Pour the cheesecake mixture into the pie crust.
- In another bowl, whisk together the eggs, vanilla extract, corn syrup, and sugar until well combined.
- Stir in the pecans, then carefully pour the pecan mixture over the cheesecake layer.
- Bake for 50 minutes, or until the center is set. Let the pie cool completely before serving.
Notes
For best results, chill the pie for at least 2 hours before serving.