Pie with Pecan Cheesecake

Ingredients

Regarding the Crust:

1½ cups of crumbs from graham crackers

One-third cup of sugar

⅓ cup melted unsalted butter

For filling the cheesecake:

16 ounces (450 grams) of softened cream cheese

Half a cup of sugar

Two huge eggs

One teaspoon of vanilla cream

One teaspoon of optional lemon juice

Regarding the pecan garnish:

One cup of coarsely chopped pecans

Half a cup corn syrup

Half a cup of brown sugar

Three huge eggs

One teaspoon of vanilla cream

Half a teaspoon of salt

Directions

Get the crust ready:

Set the Oven’s Temperature to 350°F (175°C).

Mix Crust Ingredients: Put sugar, melted butter, and graham cracker crumbs in a bowl. Stir until thoroughly blended.

Create the Crust: Fill a 9-inch pie pan with the mixture, pressing it firmly into the bottom and up the edges. After 10 minutes of baking, take out and allow it cool.

Get the cheesecake filling ready.

Blend Filling Ingredients: Beat the cream cheese in a mixing bowl until it’s smooth. Stir in sugar until thoroughly blended. Add eggs, lemon juice (if using), and vanilla essence. Beat till creamy and smooth.

Pour Filling: Smooth the top of the chilled crust after adding the cheesecake mixture.

Get the pecan topping ready.

Combine the toppings. Ingredients: Whisk together the eggs, brown sugar, corn syrup, salt, and vanilla extract in a separate bowl. Add the chopped pecans and stir.

Add Pie Topping: Gently cover the cheesecake filling with the pecan mixture.

Make the pie:

Bake: Preheat the oven and bake the pie for 45 to 50 minutes, or until the pecan topping is golden brown and firm.

Cool: To firm up, let the pie cool fully at room temperature and then place it in the refrigerator for at least 4 hours or overnight.

Serve:

Cut and Savor: You can serve it cold or warm. If you’d like, you can top with whipped cream!

Savor your delicious and luscious Pecan Cheesecake Pie!