Ingredients (with each ingredient’s role)

• 1 unbaked 9-inch pie crust — Provides a flaky, buttery base and structure for the layered fillings.
• 8 oz cream cheese, softened — The backbone of the cheesecake layer: creates a rich, creamy texture and slight tang to balance the sweet pecan topping.
• 1/4 cup granulated sugar — Sweetens and stabilizes the cheesecake without making it cloying.
• 1 large egg (for cheesecake) — Adds richness and helps the cheesecake set firmly.
• 1/2 teaspoon vanilla extract (for cheesecake) — Boosts flavor and rounds out the dairy notes.
• 3 large eggs (for pecan layer) — Provide structure and help the pecan filling set into a custardy, sliceable topping.
• 3/4 cup light corn syrup — Creates the signature glossy, gooey texture of pecan pie filling and binds the nuts together.
• 1/2 cup packed brown sugar — Lends deep caramel and toffee notes for richness and color.
• 1 teaspoon vanilla extract (for pecan layer) — Adds aromatic warmth and balances sweetness.
• 1/4 teaspoon fine sea salt (plus a pinch in cheesecake) — Enhances flavors and prevents the dessert from tasting flat; salt sharpens the sweetness.
• 1 1/2 cups pecan halves — For crunch, buttery flavor, and visual appeal — use halves for a classic finish.
• Optional: 1–2 tablespoons melted butter — Brush on crust edges or fold into pecan mix for extra richness and sheen.

Step-by-step Instructions

1. Preheat the oven: Set your oven to 350°F (175°C). Position the rack in the lower third of the oven to encourage even baking of both crust and fillings.
2. Prepare the crust: Fit the unbaked 9-inch pie crust into a pie dish, pressing gently to remove air pockets. Crimp or flute the edges for a decorative finish. If you’re using a store-bought crust, press the seams so the structure is secure. Optional: chill the crust for 10 minutes to help prevent shrinkage.
3. Make the cheesecake layer: In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar until completely smooth and lump-free. Beat in the egg, 1/2 tsp vanilla, and a pinch of salt until well combined. Scrape the sides and finish by hand if needed — a perfectly smooth cheesecake layer is key. Spread this mixture evenly along the bottom of the prepared pie crust, smoothing with an offset spatula.
4. Prepare the pecan topping: In a clean bowl, whisk together the 3 eggs, 3/4 cup light corn syrup, 1/2 cup packed brown sugar, 1 tsp vanilla, and 1/4 tsp salt until the sugar dissolves. Stir in the pecan halves until they’re evenly coated. If you like extra richness, fold in the optional 1–2 tablespoons melted butter.
5. Assemble the pie: Carefully pour the pecan mixture over the cheesecake layer. Pour slowly and try to distribute pecans evenly so they don’t all sink to one side. The cheesecake layer will support most of the mix, keeping the layers distinct.
6. Bake: Bake in the preheated oven for 50–60 minutes, until the center is just set — it should wobble only slightly when tapped. A toothpick inserted near the center should come out with a few moist crumbs but not liquid. If the crust edge starts to brown too quickly, shield it loosely with foil after 25–30 minutes.
7. Cool completely: Allow the pie to cool on a wire rack for at least 2 hours, then chill for 2–4 hours or overnight for the best, clean slices. The cheesecake layer firms as it cools and the pecan filling finishes setting.
8. Slice and serve: Use a hot, clean knife (run it under hot water and wipe dry between cuts) for glossy, neat slices. Serve at room temperature or slightly chilled.

Why This Recipe Is Loved

This recipe harmonizes texture and flavor contrast — creamy cheesecake versus sticky pecan topping — while staying simple to execute. It uses pantry staples and a short ingredient list to achieve a dessert that looks and tastes bakery-level impressive. The layered setup prevents the heavy pecan syrup from overpowering the cheesecake, yielding a balanced, crowd-pleasing final product.

Pro Tips for Perfect Results

Serving Suggestions

• Top each slice with a dollop of whipped cream or a scoop of vanilla ice cream for contrast.
• Drizzle a little salted caramel for extra indulgence.
• Serve with a side of fresh berries to cut richness and add brightness.
• Pair with strong black coffee or a dessert wine to elevate the holiday table.