Cream Cheese Pecan Pie
Indulge in the ultimate dessert hybrid with this irresistible Cream Cheese Pecan Pie! Combining the rich, tangy smoothness of a cheesecake layer with the gooey, caramelized crunch of a classic pecan pie, this recipe offers the best of both worlds in every bite. A velvety cream cheese base sits beneath a luxurious filling of pecan halves, brown sugar, and light corn syrup, all nestled in a buttery pre-made crust for ease and convenience. Perfect for holiday gatherings or a decadent treat any time of year, this pie is prepared in just 20 minutes before baking to golden perfection. Serve it chilled or at room temperature, and let its creamy, nutty magic captivate your taste buds. It's a show-stopping dessert that's sure to leave your guests asking for seconds!
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Recipe Information
Ingredients
- 8 oz Cream cheese
- 1 cup Granulated sugar
- 3 Large eggs
- 2 tsp Vanilla extract
- 1 cup Light corn syrup
- 1 cup Brown sugar (packed)
- 2 tbsp Unsalted butter (melted)
- 1.5 cups Pecan halves
- 1 Pre-made pie crust
Instructions
Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan and crimp the edges as desired. Set aside.
In a mixing bowl, beat the cream cheese and 1/4 cup of the granulated sugar using an electric mixer until smooth and creamy, about 2 minutes.
Add 1 egg and 1 teaspoon of vanilla extract to the cream cheese mixture. Mix until fully combined and smooth. Spread this mixture evenly over the bottom of the prepared pie crust.
In a separate bowl, whisk together the remaining 2 eggs, the remaining 3/4 cup of granulated sugar, the corn syrup, brown sugar, melted butter, and the remaining 1 teaspoon of vanilla extract until well combined.
Gently fold in the pecan halves into the sugar mixture until evenly coated.
Carefully pour the pecan mixture over the cream cheese layer in the pie crust, spreading it out evenly.
Place the pie on a baking sheet to catch any potential drips and bake in the preheated oven for 50 minutes, or until the center is set and only slightly jiggly.
Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours before serving to allow the layers to fully set.
Slice and serve chilled or at room temperature. Enjoy your Cream Cheese Pecan Pie!
Nutrition Facts
Calories |
4898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.7 g | 316% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 849 mg | 283% | |
| Sodium | 1131 mg | 49% | |
| Total Carbohydrate | 666.6 g | 242% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 624.1 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 630 mg | 48% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1560 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
