Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Pecan Pie Layer:
- 1 cup light corn syrup
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups pecans, chopped
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.
- Make the Crust:
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture evenly into the bottom and up the sides of the prepared pie dish. Set aside.
- Make the Cheesecake Layer:
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the eggs and vanilla extract, and beat until well combined.
- Pour the cheesecake mixture over the prepared crust and spread evenly.
- Make the Pecan Pie Layer:
- In a medium bowl, whisk together the corn syrup, brown sugar, eggs, vanilla extract, and melted butter until well combined.
- Stir in the chopped pecans.
- Carefully pour the pecan mixture over the cheesecake layer.
- Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is golden brown. If the edges start to brown too quickly, cover them with aluminum foil.
- Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or overnight.
- Serve chilled and enjoy!
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 450 kcal per serving | Servings: 8 servings