Pecan Pie. Cheesecake. Pecan pie and cheesecake together? Oh, my. Who could resist that? My Pecan Cheesecake Pie is the best of both worlds, with a creamy cheesecake filling on the bottom and a rich pecan pie filling on top.
This is a pleasant change from the standard pecan pie, and goodness gracious, it is ever good. Believe me, I know pecan pies. Since I grew up in pecan and peanut-growing country, pecan pies made frequent appearances on my mother’s table. We always had pecans and peanuts in our house, and I still keep both on hand all year round.
If you’re looking for a glorious grand finale for your next holiday meal, this dessert is just what you need. This recipe is literally a standard pecan pie filling poured on top of a cheesecake layer. And, even though it seems like there are lots of steps, it’s really simple.
Recipe Snapshot
Cuisine: Southern
Cooking Method: Oven
Total Time: 2 Hours, 25 Minutes (plus additional refrigeration time)
Servings: 8
Primary Ingredient(s): Cream cheese, pecans, sugar, eggs
Skill Level: Easy
What You’ll Like About This Recipe
- Combo recipe! It’s a real crowd pleaser with its combination of two classic desserts.
- It’s different. A unique party dessert that will have your guests raving.
- It’s really easy to make with less than 30 minutes of prep time needed.
WHAT PEOPLE ARE SAYING …
“DELICIOUS!!! I made this for Thanksgiving this year and everyone loved it! I ended up sharing your recipe with many family members. Next year I will be making 2 or 3!”
— Lana
You’ll also find this recipe in my cookbook!
You can see this recipe on page 300 of my cookbook, My Southern Table! Get your signed copy today.
Equipment You’ll Find Useful
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For this recipe, you’ll need a few pieces of kitchen equipment, including a standard pie plate (glass, ceramic, or metal), two medium sized bowls for mixing the fillings, a whisk, and an electric mixer (either hand-held or a stand mixer).
Ingredient Notes
- Pie Crust — You can certainly make your own crust. However, since pie crust and I don’t get along well, I use the lovely Pillsbury refrigerated crusts.
- Cream Cheese — It’s the holidays. Use the regular, full-fat stuff. Make sure it’s at room temperature.
- Pecans — Pecans can be costly in some areas. Purchase pecan pieces or chopped pecans to save a bit.
- Karo Syrup — We use Karo brand of light (or dark) corn syrup in the south. You may have another brand where you live. Please don’t confuse Karo syrup with “high fructose corn syrup.” It isn’t. Read about the difference on the Karo website.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Pecan Cheesecake Pie
- Preheat the oven to 350.
Fit the Crust into the Baking Dish
- Fit the pie crust into a 9-inch pie plate according to the package directions. Fold the edges under and crimp as desired.
👉 PRO TIP: Please make your own crust if you want. I’ll be using the refrigerated ones from the grocery store. I couldn’t make a pie crust if I had to. It was a happy day for me when Pillsbury started selling these.
Make the Cheesecake Layer
- In a medium bowl, combine the cream cheese, 1 egg, ½ cup sugar, 1 teaspoon vanilla, and salt.
- Beat at medium speed with an electric mixer until smooth.
- Pour the cream cheese mixture into the pie crust.
Add Chopped Pecans
- Next, chop the pecans and sprinkle them evenly over the cream cheese layer.
Make the Pecan Pie Filling
- In a medium bowl, combine the remaining 1/4 cup sugar, corn syrup, remaining 3 eggs, and 1 teaspoon of vanilla. Whisk together until the mixture is well combined.
- Pour the mixture over the pecans.
Bake Until Set
- Bake at 350 on the lowest oven rack for 50 to 55 minutes or until the pie is set.
👉 PRO TIP: Place the pie on a baking sheet covered with aluminum foil or parchment paper for easy clean-up of any spills. Using a baking sheet also makes it much easier to transfer into and out of the oven.
Cool Completely
- Cool completely on a wire rack (about 1 hour).
- Cover the pie and refrigerate for 6 to 8 hours before serving.
👉 PRO TIP: To make cutting the pie easy, use a very sharp thin bladed knife and run the blade under hot water to heat it. Wipe the blade clean and run it under hot water between each cut to get perfect slices.
Make Ahead and Storage Information
- Make Ahead: You can make this recipe up to three days in advance. Cool completely and store tightly covered in the refrigerator.
- Storage: Keep for three to four days tightly covered under refrigeration.
- Freezing: Pecan Cheesecake Pie freezes very well. Wrap the completely cooled pie tightly in plastic wrap, followed by a layer of heavy-duty aluminum foil. Freeze for up to 3 months. Allow the pie to thaw overnight in the refrigerator before serving.
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Questions About Pecan Cheesecake Pie
After the pie has cooled completely, cut it into wedges and serve it with or without a large dollop of whipped cream on top.
You can tell whether it’s set by giving the dish a little shake. If the edges seem stable and aren’t moving, but the center has a little wiggle (similar to Jello), then the pie is set.
I have not tested this recipe with a substitute for corn syrup. Also, please do not confuse “Karo syrup” with “high fructose corn syrup.” They are not the same.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Pecan Cheesecake Pie
Ingredients
- 1 refrigerated piecrust recommended brand: Pillsbury
- 8 ounces cream cheese softened
- 4 large eggs divided
- ¾ cup sugar divided
- 2 teaspoons vanilla extract divided
- ¼ teaspoon salt
- 1 ¼ cups chopped pecans
- 1 cup light corn syrup
Instructions
- Preheat oven to 350.
- Fit the piecrust into a 9-inch pie plate according to package directions. Fold edges under and crimp.
- In a medium bowl, combine the cream cheese, 1 egg, ½ cup sugar, 1 teaspoon vanilla, and salt.
- Beat at medium speed with an electric mixer until smooth.
- Pour the cream cheese mixture into piecrust.
- Chop the pecans and sprinkle them evenly over the cream cheese layer.
- In a medium bowl, combine the remaining ¼ cup sugar, corn syrup, remaining 3 eggs, and 1 teaspoon of vanilla. Whisk together until the mixture is well combined.
- Pour the mixture over the pecans.
- Bake at 350 on the lowest oven rack for 50 to 55 minutes or until the pie is set.
- Cool completely on a wire rack (about 1 hour).
- Cover the pie and refrigerate for 6 to 8 hours before serving.
Notes
- Cooling and Refrigeration time: The pie needs to cool for one hour after baking. It must also be refrigerated for 6 to 8 hours before serving.
- You can make this recipe up to three days in advance. Cool completely and store tightly covered in the refrigerator. Keep stored for three to four days tightly covered under refrigeration.
- To freeze, wrap the completely cooled pie tightly in plastic wrap, followed by a layer of heavy-duty aluminum foil. Freeze for up to 3 months. Allow the pie to thaw overnight in the refrigerator before serving.
- To make cutting the pie easy, use a very sharp, thin-bladed knife and run the blade under hot water to heat it. Wipe the blade clean and run it under hot water between each cut.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on September 28, 2009. It has been updated with new photos and additional information
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
do you think adding semisweet chocolate chips to chopped pecans would be good?
Personally, I would not because I wouldn’t add chocolate to a pecan pie filling. This recipe is already rich and has so many flavors with the combination of pecan pie and cheesecake that I wouldn’t introduce another one into it.
We wanted to test out some recipes for Thanksgiving so when we saw this Pecan Cheesecake Pie we just had to try it. Although we haven’t eaten it yet the pie looks beautiful – idk if we’ll be able to wait 6 hrs before diving in!
This is one of my family’s favorite recipes! Everyone requests it to be on our Thanksgiving menu every year. I hope you enjoy yours!
If I would like to use this recipe to make some small individual 3 inches tarts, how many do you think I can make?
Hi Melody – I’ve never tested this recipe as 3-inch tarts so I don’t have a number.
DELICIOUS!!! I made this for Thanksgiving this year and everyone loved it! I ended up sharing your recipe with many family members. Next year I will be making 2 or 3! Thank you for sharing this wonderful and easy recipe Lana!
My family always requests this for Thanksgiving and for Christmas. It’s so easy to make and always a hit! I’ve been making this recipe for over 10 years and am seeing lots of other people starting to post the same recipe now.
Omg, to die for, soooo good.
So glad you like it! It’s probably my husband’s favorite dessert.
Anyone know how coconut could be incorporated into this recipe?
I’ve never tried adding coconut to this, Molly.
I love pecan pie. I love pecan cheesecake. What a great marriage where the two become one! Very nice.
This is my very first time to try to make a pie! It was really good but runny, what could have happened?
Hi Jenna! I’ve never had that happen with this pie, but just as a guess I’d say it didn’t bake quite long enough. I hope you’ll give it another try. It’s really, really good.
Is there any other ingredient that I can use to substitute the corn syrup?
You might try light molasses. I haven’t tried a substitute, so I can’t guarantee how it would work.
Thanks so much for the super speedy reply! I’ve never made a pecan pie, so this will be a first for me! :) I’ll let you know how it goes.
I can’t wait to make this, but I have a quick question. Did you leave the pecans raw or toast them?
The pecans are left raw just like when making a pecan pie.
This is such a great recipe!! My family loved it! Ive always read good things about dark corn syrup so i did half light corn syrup and have dark and it gave it more of a molasses taste. Thanks for the recipe its a family staple now:)
I’ve made this for Thanksgiving 3 years running and it’s a hit each time! Thank you :)
We love it, too, Alanna! I made one last night in fact.
that looks really good – bookmarking to try soon!