Pecan Cheesecake Pie

1 ½ cups graham cracker crumbs

⅓ cup sugar

⅓ cup unsalted butter, melted

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened

¾ cup sugar

2 large eggs

1 tsp vanilla extract

1 tsp lemon juice (optional)

For the Pecan Topping:

1 cup pecans, roughly chopped

¾ cup corn syrup

¾ cup brown sugar

3 large eggs

1 tsp vanilla extract

¼ tsp salt

Prepare the Crust:

Preheat the Oven: Preheat your oven to 350°F (175°C).

Mix Crust Ingredients: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Form the Crust: Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then remove and let cool.

Prepare the Cheesecake Filling:

Blend Filling Ingredients: In a mixing bowl, beat the cream cheese until smooth. Add sugar and mix until well combined. Add eggs, vanilla extract, and lemon juice (if using). Beat until smooth and creamy.

Pour Filling: Pour the cheesecake mixture into the cooled crust and smooth the top.

Prepare the Pecan Topping:

Mix Topping Ingredients: In a separate bowl, whisk together the corn syrup, brown sugar, eggs, vanilla extract, and salt. Stir in the chopped pecans.

Add Topping to Pie: Carefully pour the pecan mixture over the cheesecake filling.