Quick Description
This Pecan Cheesecake Pie is the perfect blend of creamy cheesecake and classic pecan pie. With a smooth cream cheese layer on the bottom and a rich, gooey pecan topping baked right on top, this dessert is indulgent, cozy, and ideal for holidays, special occasions, or anytime you want a show-stopping pie with minimal effort.
Servings & Timing
- Serves: 8
- Prep Time: 15 minutes
- Bake Time: 50–55 minutes
- Cooling Time: 1–2 hours
- Total Time: ~2 hours
Ingredients List
- 1 unbaked pie crust
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 4 large eggs, divided
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup corn syrup
- ¼ cup brown sugar, packed
Instructions
1. Preheat Oven
Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and set aside.
2. Make the Cheesecake Layer
In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add 2 eggs and vanilla extract. Mix until fully combined.
Spread this mixture evenly into the bottom of the pie crust.
3. Prepare the Pecan Layer
In another bowl, whisk together the remaining 2 eggs, corn syrup, and brown sugar until smooth.
Stir in the chopped pecans.
4. Assemble the Pie
Carefully pour the pecan mixture over the cheesecake layer, spreading gently so layers stay mostly separate.
5. Bake
Bake uncovered for 50–55 minutes, or until the center is set and the top is lightly browned.
If the crust browns too quickly, loosely cover the edges with foil.
6. Cool
Remove from oven and allow the pie to cool completely before slicing. The filling will firm up as it cools.
Nutrition (Per Slice – Approximate)
- Calories: 420
- Protein: 7g
- Carbohydrates: 46g
- Fat: 24g
- Fiber: 2g
- Sugar: 32g
Benefits
- Two Desserts in One: Cheesecake + pecan pie
- Perfect for Holidays: A guaranteed crowd-pleaser
- Easy to Make: Simple ingredients and steps
- Rich & Creamy Texture: Balanced sweetness and crunch
Additional Notes
- Make sure cream cheese is fully softened for a smooth layer
- Chop pecans finely for cleaner slices
- Let the pie cool fully before cutting for best texture
Dietary Info
- Vegetarian ✔
- Gluten-Free Option ✖ (use gluten-free crust)
- Dairy-Free Option ✖
Brief Introduction
If you love pecan pie and cheesecake, this dessert gives you the best of both worlds. The creamy cheesecake base pairs perfectly with the sticky-sweet pecan topping, making every bite rich, balanced, and completely irresistible.
Step-by-Step Cooking Guide
- Beat cream cheese, sugar, eggs, and vanilla
- Spread cheesecake layer into crust
- Mix pecan topping ingredients
- Pour pecan layer on top
- Bake until set
- Cool before slicing
Ingredient Details & Substitutions
- Corn Syrup: Light or dark corn syrup both work
- Pecans: Walnuts can be used in a pinch
- Brown Sugar: Dark brown sugar adds deeper flavor
Recipe Variations & Serving Suggestions
- Add a pinch of cinnamon or nutmeg for warmth
- Serve with whipped cream or vanilla ice cream
- Drizzle with caramel sauce for extra indulgence
Storage & Make-Ahead
- Refrigerator: Store covered up to 4 days
- Freezer: Freeze slices up to 2 months
- Reheat: Serve chilled or bring to room temperature
FAQs
Can I make this ahead of time?
Yes, this pie is perfect when made a day in advance.
Does it need to be refrigerated?
Yes, due to the cream cheese layer.
Can I use a homemade crust?
Absolutely—homemade or store-bought both work.
Optional Personal Story
This pie became a favorite after I wanted something different from the usual pecan pie. Once I added the cheesecake layer, it instantly became a family tradition and now shows up at every holiday table.
