This pecan cheesecake pie features a creamy layer of cheesecake along with the classic pecan pie filling.

Rich, decadent, and oh-so-good, they can easily outshine anyappleorpumpkin pie.

But put them together, and you have an unstoppable dessert that’s sure to be gobbled up first.

pecan cheescake pie

Credit:Caitlin Bensel; Food Stylist: Torie Cox

With only 15 minutes of prep time, you’ll be making this pie all season long.

Thaw in the refrigerator overnight, and you’re ready to serve.

Thaw overnight in the refrigerator, if frozen, before serving.

Pecan Cheesecake Pie

Credit:Caitlin Bensel; Food Stylist: Torie Cox

package refrigerated piecrusts

1(8-oz.)

package cream cheese, softened

4large eggs, divided

3/4cupgranulatedsugar, divided

2tsp.vanilla extract, divided

1/4tsp.

koshersalt

1 1/4cupschopped pecans

1cuplight corn syrup

Directions

Prepare oven:

Preheat oven to 350F.

unbaked pie crust with crimped edges

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Prepare piecrust:

Fit piecrust into a 9-inch pie plate according to package directions.

Fold edges under, and crimp.

vanilla, and salt at medium speed with an electric mixer until smooth.

cream cheese filling with hand mixer

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Pour cream cheese mixture into piecrust.

Add pecans:

Sprinkle evenly with chopped pecans.

Pour mixture over pecans.

cream cheese filling in pie crust

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Place pie on a baking sheet.

Bake pie:

Bake on lowest oven rack 50 to 55 minutes or until pie is set.

Cool on a wire rack 1 hour or until completely cool.

chopped pecans on cheesecake filling in unbaked crust

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Serve immediately, or cover and chill up to 2 days.

mixture for pecan pie

Credit:Caitlin Bensel; Food Stylist: Torie Cox

pecan pie layer on cheesecake layer unbaked

Credit:Caitlin Bensel; Food Stylist: Torie Cox