Ingredients
Equipment
Method
- Set the oven to 350°F (175°C).
- In a large bowl, whip the softened cream cheese and 2/3 cup granulated sugar with an electric mixer until light and fluffy.
- Add the salt, flour, vanilla extract, sour cream, and heavy whipping cream to the cream cheese mixture. Mix on low speed just until everything is blended and smooth.
- Using a spatula or spoon, gently stir in the 2 eggs, one at a time, by hand. Avoid using the mixer for this step.
- Spread the cheesecake batter evenly into the unbaked 9-inch pie crust.
- For the pecan layer, combine 3 eggs, 1 teaspoon vanilla, corn syrup, and 1/3 cup granulated sugar in a separate bowl. Whisk thoroughly.
- Stir in the whole pecans until they are coated.
- Carefully spoon the pecan mixture over the cheesecake filling, distributing the pecans as evenly as possible across the surface.
- Bake on the center rack for 60 minutes; the center should have a slight jiggle.
- Turn off the oven and let the pie sit inside for 20 minutes with the door closed. Then, open the door slightly and leave the pie for another 20 minutes.
- Remove the pie from the oven and let it cool completely at room temperature. Transfer to the refrigerator for several hours until fully chilled before slicing.
Nutrition
Notes
For the best texture, let the pie chill thoroughly before serving—this ensures neat, creamy slices. Store the pie covered in the refrigerator for up to a week; freezing is not recommended as it can affect the layers. A store-bought or homemade pie crust both work, but be sure it's unbaked and not graham cracker. Serve with whipped cream, a drizzle of caramel sauce, or a handful of fresh berries to complement the rich filling. For clean cuts, use a sharp knife dipped in hot water and slice the pie cold straight from the refrigerator.