• Unbaked Pie Crust (1, 9-inch): Provides a flaky, buttery base to hold the layers (store-bought or homemade).
• Cream Cheese (1 package, 8 oz, softened): Forms the creamy, tangy cheesecake layer.
• Granulated Sugar (¼ cup): Sweetens the cheesecake layer without overwhelming its tanginess.
• Eggs (4, divided): One egg binds the cheesecake layer; three eggs create the gooey pecan pie topping.
• Vanilla Extract (1 tsp): Enhances the cheesecake with a warm, sweet note.
• Chopped Pecans (1 cup): Add nutty crunch and flavor between the layers.
• Corn Syrup (1 cup): Creates the sweet, sticky texture of the pecan pie topping.
• Brown Sugar (¼ cup, packed): Adds caramel-like depth to the topping.
• Pie Crust: Use a graham cracker crust for a sweeter, crunchier base or a gluten-free pie crust for dietary needs.
• Cream Cheese: Low-fat cream cheese works but may be less rich; vegan cream cheese can be used for a dairy-free version.
• Sugar: Swap granulated sugar with coconut sugar or a sugar substitute like erythritol for a lower-sugar cheesecake layer.
• Eggs: For a vegan version, use egg replacers (like ¼ cup silken tofu per egg) for the cheesecake and a flax egg (1 tbsp flaxseed + 3 tbsp water per egg) for the topping, though texture may vary.
• Pecans: Substitute with walnuts, almonds, or a mix of nuts, or omit for a nut-free version (though it will lose the pecan pie essence).
• Corn Syrup: Use maple syrup or honey for a natural alternative, but note the flavor will change slightly.
• Brown Sugar: Replace with dark brown sugar for a deeper molasses flavor or coconut sugar for a lighter option.
