Pecan cheesecake pie recipe

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Pecan Cheesecake Pie Recipe

A rich, creamy dessert that combines silky cheesecake with gooey pecan pie in one irresistible slice.

If you love the nutty sweetness of classic pecan pie and the smooth richness of cheesecake, this Pecan Cheesecake Pie is the perfect fusion dessert. It features three beautiful layers: a flaky crust, a creamy cheesecake center, and a glossy, caramelized pecan topping. The contrast in textures—crunchy, creamy, and crisp—makes every bite unforgettable.

Below is a detailed, step-by-step guide to help you create this stunning dessert with confidence.

Ingredients

For the Crust:

1 unbaked 9-inch pie crust (store-bought or homemade)
1 egg white (for brushing, optional for sealing crust)

For the Cheesecake Layer:

8 oz (225 g) cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 teaspoon salt

For the Pecan Pie Layer:

1 cup light corn syrup
1/2 cup brown sugar, packed
2 large eggs
2 tablespoons melted butter
1 teaspoon vanilla extract
1 1/2 cups pecan halves
Pinch of salt

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C).

Place the pie crust into a 9-inch pie plate and gently press it into the edges. Crimp the edges as desired for a decorative finish.

For a crisp bottom crust, lightly brush the inside with egg white. This creates a thin barrier that helps prevent sogginess once the filling is added.

Set the crust aside while you prepare the layers.

Step 2: Make the Cheesecake Layer

In a mixing bowl, beat the softened cream cheese until smooth and lump-free. This is important—room temperature cream cheese blends much better and prevents a grainy texture.

Add: