Name: Pecan Cheesecake Pie (Creamy, Gooey & Perfect for Holidays)
Ingredients: 1½ cups graham cracker crumbs (or pecan cookie crumbs); 3 tbsp unsalted butter, melted; 1 tbsp granulated sugar; 8 oz (225g) cream cheese, softened; ¼ cup granulated sugar; 1 large egg; 1 tsp vanilla extract; Pinch of salt; 2 large eggs; ¾ cup light corn syrup (or pure maple syrup); ½ cup packed brown sugar; 2 tbsp unsalted butter, melted; 1 tsp vanilla extract; 1¼ cups pecan halves, lightly chopped

Ingredients

Scale

For the crust:

1½ cups graham cracker crumbs (or pecan cookie crumbs)
3 tbsp unsalted butter, melted
1 tbsp granulated sugar

For the cheesecake layer:

8 oz (225g) cream cheese, softened
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
Pinch of salt

For the pecan layer:

2 large eggs
¾ cup light corn syrup (or pure maple syrup)
½ cup packed brown sugar
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1¼ cups pecan halves, lightly chopped

Instructions

Prep: Preheat oven to 350°F (175°C). Grease a 9″ pie plate.
Make crust: Mix crumbs, butter, and sugar. Press firmly into bottom and up sides of pie plate. Bake 8–10 minutes. Cool slightly.
Make cheesecake layer: Beat cream cheese, sugar, egg, vanilla, and salt until smooth. Spread evenly over warm crust.
Make pecan layer: Whisk eggs, corn syrup, brown sugar, melted butter, and vanilla. Stir in pecans.
Assemble: Gently pour pecan mixture over cheesecake layer.
Bake 40–45 minutes, until edges are set but center jiggles slightly.
Cool completely on a wire rack, then chill at least 3 hours (or overnight).

💡 Pro Tips:
– Don’t overbake—the center will firm up as it cools.
– For maple twist: Use pure maple syrup instead of corn syrup.
– Serve with whipped cream or vanilla ice cream!

Prep Time & Nutrition (per slice, serves 8):