Pecan Cheesecake Pie

1. Prepare the Crust:

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Press the mixture into the bottom of a 9-inch pie dish to form a crust. Use the back of a spoon or your fingers to compact it well.
4. Bake the crust for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese until smooth and creamy, using an electric mixer.
2. Add the sour cream and sugar, and continue to beat until combined.
3. Beat in the eggs, one at a time, followed by the vanilla extract.
4. Once the mixture is smooth and fluffy, pour the cheesecake filling into the cooled graham cracker crust. Spread it evenly with a spatula.

3. Prepare the Pecan Topping:

1. In a separate bowl, whisk together corn syrup, brown sugar, melted butter, and vanilla extract.
2. Add the beaten egg and salt, and mix until smooth.
3. Stir in the chopped pecans until evenly distributed.

4. Assemble the Pie:

1. Carefully pour the pecan mixture over the cheesecake filling, spreading it evenly over the top.
2. Bake the pie at 325°F (163°C) for about 45-50 minutes, or until the filling is set and the pecans are golden brown. You may need to cover the edges of the crust with aluminum foil during the last 15 minutes to prevent over-browning.

5. Cool and Serve:

1. Let the pie cool completely at room temperature, then refrigerate it for at least 2 hours to fully set.
2. Once chilled, slice and serve! You can top it with a dollop of whipped cream or a drizzle of caramel sauce if desired.

Enjoy Your Pecan Cheesecake Pie!

This Pecan Cheesecake Pie is a decadent dessert that brings together the creamy richness of cheesecake with the sweet, nutty goodness of pecan pie. Perfect for special occasions or when you just want something indulgent