Pecan Cheesecake Pie, a decadent dessert combining the richness of cheesecake with the crunch of a pecan pie.
### Pecan Cheesecake Pie
**Ingredients:**
*For the Crust:*
– 1 9-inch pie crust (store-bought or homemade)
*For the Cheesecake Layer:*
– 8 oz cream cheese, softened
– 1/3 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
*For the Pecan Pie Layer:*
– 3 large eggs
– 1 cup light corn syrup
– 1/2 cup brown sugar, packed
– 2 tablespoons melted butter
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 1/2 cups pecans, chopped or halved
**Instructions:**
1. **Preheat the Oven:**
Preheat your oven to 350°F (175°C). Prepare a 9-inch pie pan by fitting it with the pie crust.
2. **Make the Cheesecake Layer:**
In a medium bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Spread the cheesecake mixture evenly over the bottom of the pie crust.
3. **Make the Pecan Pie Layer:**
In another bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until well combined. Stir in the pecans.
4. **Assemble the Pie:**
Carefully spoon the pecan mixture over the cheesecake layer, ensuring it covers the entire surface evenly.
5. **Bake:**
Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the pecan filling is set and slightly puffed. The center should not jiggle too much.
6. **Cool:**
Let the pie cool completely on a wire rack before slicing. For best results, refrigerate for at least 2 hours before serving to allow the cheesecake layer to set.
7. **Serve:**
Serve as is, or with a dollop of whipped cream on top for extra indulgence.
Enjoy your creamy and crunchy Pecan Cheesecake Pie!