Preparing the Pie Crust

1. Preheat your oven to 350°F (175°C). Lightly spray a 9.5-inch pie plate with nonstick baking spray.
2. Press the refrigerated pie crust into the plate, covering the bottom and sides. Crimp the edges for decoration.
3. Place the pie crust in the fridge while you prepare the filling.

Creating the Cheesecake Layer

1. In a mixing bowl, beat the softened cream cheese and sugar until smooth.
2. Add the egg and beat until fully combined.
3. Spread this mixture evenly over the unbaked pie crust to form the cheesecake layer.

Making the Pecan Layer

1. In a separate bowl, whisk together the corn syrup, eggs, sugar, melted butter, and vanilla extract.
2. Stir in the pecans, ensuring they’re well coated.
3. Carefully spoon the pecan mixture over the cheesecake layer, spreading it evenly.

Baking and Cooling

1. Cover the edges of the crust with a pie shield or foil to prevent burning.
2. Bake the pie for about 50 minutes, until the filling sets and the crust turns golden brown.
3. Once done, remove from the oven and let it cool for 1-2 hours. The pie will settle slightly as it cools.

Now you’re ready to enjoy this scrumptious Pecan Cheesecake Pie!