Cheesecake Stuffed Pecan Pie
Cheesecake Stuffed Pecan Pie has a crunchy sweet pecan pie top layer and a creamy cheesecake bottom layer. It's a perfect dessert for the holidays!
Servings: 8 servings
Calories: 580kcal
Ingredients
- 9- inch deep-dish pie crust
CHEESECAKE LAYER
- 1 (8 oz.) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
PECAN PIE LAYER
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 2 large eggs beaten
- 3 tablespoons unsalted butter melted & slightly cooled
- 2 tablespoons light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
Instructions
- Preheat oven to 350 degrees F.
- Fit the pie crust into a 9-inch deep-dish pie plate.
- Make the cheesecake layer. In a large bowl, add the cream cheese, sugar, egg and vanilla. Beat with an electric mixer on low-medium speed until well combined. Pour the cheesecake mixture into the pie shell.
- Make the pecan pie layer. In a large bowl, add the sugar, corn syrup, eggs, butter, brown sugar, salt, and vanilla. Whisk until well combined.
- Sprinkle the pecans evenly over the cheesecake layer. Pour the corn syrup mixture over the pecans.
- Place the pie on a baking sheet. Gently tent the pie with aluminum foil, trying not to let the foil touch the pie filling.
- Bake for 40 minutes. Remove the foil. Bake for an additional 20 minutes.
- Cool for 2 hours at room temperature then chill for at least 2 hours in the refrigerator before slicing.
Video
Nutrition
Serving: 1slice (1/8th of the pie) | Calories: 580kcal | Carbohydrates: 55g | Protein: 7g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 377mg | Potassium: 174mg | Fiber: 2g | Sugar: 39g | Vitamin A: 625IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 1.6mg