Pecan-Cheesecake Pie
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Can’t decide between pecan pie or cheesecake for your Christmas dinner dessert? Satisfy both cravings with this Pecan-Cheesecake Pie with a creamy cheesecake layer underneath the crunchy pecan pie filling. This rich dessert is truly simple to make, especially when using a refrigerated pie crust (my favorite is Pillsbury). Just mix, pour, and bake!
See all that luscious, creamy cheesecake hidden underneath the pecan top?
Pecan-Cheesecake Pie
Ingredients
- ½ pkg. refrigerated pie crusts
Cheesecake layer
- 1 8 oz. pkg. cream cheese softened
- 1 large egg
- ½ cup sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
Pecan pie layer
- 1 ¼ cups pecans
- 1 cup light corn syrup
- 3 large eggs
- ¼ cup sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees.
- Fit pie crust into a 9-inch pie plate according to package directions; fold edges under and crimp.
- Combine ingredients for the cheesecake layer with an electric mixer and beat at medium speed until smooth. Pour into prepared crust and sprinkle pecans evenly over top.
- Whisk together the pecan pie ingredients and pour on top of pecans. Place pie on a baking sheet.
- Bake on lowest oven rack 50 to 55 minutes or until set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
Notes
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
