Pecan Cream Cheese Pie

Here’s a rich, decadent recipe for Pecan Cream Cheese Pie – it’s like the perfect marriage between cheesecake and classic pecan pie. Creamy, crunchy, sweet, and buttery – this one’s a crowd-pleaser for holidays or any special dessert moment.

🥧 Pecan Cream Cheese Pie

Ingredients:

For the crust:

• 1 unbaked 9-inch pie crust (store-bought or homemade)

For the cream cheese layer:

• 1 (8 oz) package cream cheese, softened

• ½ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

For the pecan topping:

• 3 large eggs

• ¾ cup light corn syrup

• ½ cup packed light brown sugar

• 2 tablespoons melted butter

• 1 teaspoon vanilla extract

• 1½ cups pecan halves or chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C).

2. Prepare the crust:
   Place your unbaked pie crust in a 9-inch pie dish. Crimp the edges if desired and set aside.

3. Make the cream cheese layer:
   In a bowl, beat the cream cheese until smooth.
   Add sugar, egg, and vanilla, and mix until creamy.
   Spread this mixture evenly in the bottom of the unbaked pie crust.

4. Make the pecan topping:
   In another bowl, whisk together eggs, corn syrup, brown sugar, melted butter, and vanilla until well blended.
   Stir in the pecans.

5. Assemble the pie:
   Carefully spoon the pecan mixture over the cream cheese layer. Try to pour slowly so the layers stay distinct.

6. Bake:
   Bake for 50–60 minutes, or until the center is set and the top is golden brown. If the crust edges start to brown too much, cover them with foil or a pie shield.

7. Cool:
   Allow the pie to cool completely on a wire rack. Chill in the fridge for at least 2 hours for clean slicing.

✅ Serving Suggestions:

• Serve chilled or at room temperature

• Top with whipped cream or a scoop of vanilla ice cream

• Store leftovers in the fridge for up to 4 days

Would you like a printable version or a crust recipe to go with it?