Pecan Cheesecake Pie

Step 3: Prepare the Pecan Layer

In another bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until well combined.
Stir in the pecan halves until they’re evenly coated with the mixture.

Step 4: Assemble and Bake

Carefully spoon the pecan mixture over the cheesecake layer. Pour gently to avoid disturbing the creamy layer beneath.
Place the pie on a baking sheet to catch any overflow.
Bake at 350°F (175°C) for 45–55 minutes. The center should be set but still slightly jiggly when you nudge the pan.
If the crust edges brown too quickly, cover them with foil or a pie crust shield midway through baking.

Step 5: Cool and Serve

Remove the pie from the oven and let it cool at room temperature for about 1 hour.
Transfer to the refrigerator and chill for at least 3 hours, preferably overnight.
Slice and serve as-is, or with a dollop of whipped cream or vanilla ice cream for extra indulgence.

Tips and Variations

Nut Alternatives: Not a fan of pecans? Swap them for walnuts or even hazelnuts for a different flavor profile.
Chocolate Drizzle: Add a drizzle of dark chocolate over the top before serving for a more luxurious finish.
Make Ahead: This pie holds up beautifully in the fridge for 3–4 days, making it a perfect make-ahead dessert.

Final Thoughts

Pecan Cheesecake Pie is more than just a dessert—it’s a celebration of textures and flavors. The creamy cheesecake layer balances out the sticky, sweet crunch of the pecan topping, all held together by a buttery, crumbly crust. Whether you serve it for Thanksgiving, Christmas, or just a random Tuesday night, it’s sure to become a staple in your dessert rotation.

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