Ingredients for Pecan Cheesecake Pie
- Unbaked 9 Inch Deep Dish Pie Pastry
- Eggs
- Sugar
- Light Corn Syrup
- Vanilla Extract
- 16 ounces (two 8-ounce packages) softened cream cheese
- 1/4 teaspoon salt
- 1 cup pecan halves, toasted
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How to Make Pecan Cheesecake Pie
- Preheat oven to 350°F (175°C).
- Prepare the pecan topping:
- In a small bowl, whisk together 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1 large egg until light and golden.
- Set aside.
- Prepare the cheesecake filling:
- In a large bowl, beat 16 ounces (two 8-ounce packages) of softened cream cheese until smooth.
- Gradually add 1 cup granulated sugar, beating until well combined.
- Add 1/4 teaspoon salt and 1 teaspoon vanilla extract. Mix well.
- Beat in 2 large eggs, one at a time, until just combined.
- Pour the cheesecake filling into your prepared pie crust.
- Evenly sprinkle 1 cup of toasted pecan halves over the cheesecake filling.
- Carefully pour the prepared pecan topping over the toasted pecans.
- Bake for 45-50 minutes, or until the filling is set and the topping is golden brown. Let cool completely before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
145g
Fat
86g
Carbs
24g
