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PECAN CHEESECAKE PIE

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Ingredients
  

  • INGREDIENTS
  • Crust: Store-bought or homemade pie crust or graham cracker crust (with chopped pecans optional)
  • Cheesecake Filling: Cream cheese sugar, egg, sour cream, heavy cream, vanilla extract
  • Pecan Pie Filling: Dark corn syrup eggs, sugar, melted butter, vanilla extract, pecans
  • Pecan Topping: Butter brown sugar, pecans, heavy cream, vanilla extract, cinnamon, nutmeg
  • Additional Ingredients: Salt and unsalted butter if needed

Instructions
 

  • COOKING INSTRUCTIONS
  • Crust Preparation: Preheat the oven to 350°F. Spray a 9-inch pie plate with nonstick spray. If using a pie crust, sprinkle flour on both sides, crimp the edges, and brush with a thin layer of beaten egg white. Place the pie crust in the fridge.
  • If using a graham cracker crust, bake at 325°F for 10 minutes and set aside.
  • Cheesecake Filling: In a mixing bowl, beat the cream cheese and sugar until creamy. Add the egg, sour cream, and vanilla extract, mixing until all ingredients are well combined. Spread the cheesecake filling evenly into the chilled pie crust.
  • Pecan Pie Filling: In a separate bowl, whisk together the dark corn syrup, eggs, sugar, melted butter, and vanilla extract. Stir in the pecans until they're fully coated in the mixture. Gently spoon the pecan mixture over the cheesecake layer, spreading it evenly. It's important to note that the pecan pie filling should be jiggly when removed from the oven but will set after chilling.
  • Baking: Cover the edges of the pie crust with aluminum foil to prevent overbrowning. Bake the pie in the preheated oven for 50 minutes.
  • Once baked, cool the pie on a cooling rack for 1-2 hours, then refrigerate to set and chill before serving. Alternatively, for a gentler bake, use a water bath and bake at 300°F.