Pecan Cheesecake Pie – A Dreamy Fusion of Creamy and Crunchy!
This pie is the ultimate dessert mashup—silky smooth cheesecake layered under a gooey, nutty pecan pie topping. Every bite is rich, sweet, and absolutely irresistible.
Ingredients:
For the crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
For the cheesecake layer:
- 1 package (225g) cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
For the pecan pie layer:
- 2/3 cup light corn syrup or golden syrup
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/4 cups chopped pecans
structions:
Preheat oven to 175°C (350°F). Place pie crust in a pie dish and crimp the edges.
In a bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, mix until creamy. Pour into crust and spread evenly.
In another bowl, whisk corn syrup, brown sugar, eggs, and vanilla until smooth. Stir in chopped pecans.
Gently pour pecan mixture over the cheesecake layer.
Bake for 50–55 minutes or until center is set and top is golden. Cool completely before slicing.
Tips:
- Let it chill in the fridge for a few hours for clean slices.
- Add a dollop of whipped cream or vanilla ice cream when serving.
- Lightly toast pecans before adding for extra crunch and flavor.
FAQs:
Q: Can I use maple syrup instead of corn syrup?
A: Yes! It adds a deeper, richer flavor—just use the same amount.
Q: Can this be made ahead?
A: Definitely. It actually tastes better the next day after chilling.
Q: Can I freeze it?
A: Yes, wrap it tightly and freeze for up to 1 month. Thaw in the fridge overnight.
