Pecan Cheesecake Pie
This mashup of a recipe has it all! Two all-time favorite desserts combined into one decadent result. My luscious Pecan Cheesecake Pie offers a cheesecake layer on bottom with a pecan pie on top baked in a golden brown pie shell. So much deliciousness in one perfect bite!
I’m sure that I’ve never anyone who doesn’t like cheesecake or pecan pie. This Pecan Cheesecake Pie is a delicious combination of those two traditional desserts that will leave your guests wowed.
For this recipe, we combine the best of both worlds – a creamy cheesecake filling on the bottom and a rich pecan pie filling on top with plenty of chopped pecans mixed in for good measure.
If you’re looking for a glorious grand finale for your next holiday meal, this dessert is 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 is really simple.
This is a pleasant change from the typical pecan pie and goodness gracious it is ever good. And, believe me, I know pecan pies.
Since I grew up in pecan and peanut growing country, pecan pies made frequent appearances on our table. We always had pecans and peanuts in our house and I still keep both on hand all year round.
- COMBO RECIPE – It’s a crowd pleaser with its combination of two classic desserts.
- DIFFERENT – A unique party dessert that will have your guests raving.
- EASY – Easy to make with less than 30 minutes of prep time needed.
Equipment You’ll Find Useful
You’ll need 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).
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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 refrigerated crusts. I recommend the Pillsbury brand.)
- 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.)
- Light Corn Syrup (We use Karo brand in the south. You may have another brand where you live.)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
How to Make Pecan Cheesecake Pie
Let’s Go Step-by-Step
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.
STEP 1. Preheat the oven to 350.
Fit the Crust into the Baking Dish
STEP 2. Fit the pie crust into a 9-inch pie plate according to the package directions. Fold the edges under and crimp as desired.
COOK’S 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
STEP 3. In a medium bowl, combine the cream cheese, 1 egg, ½ cup sugar, 1 teaspoon vanilla, and salt.
STEP 4. Beat at medium speed with an electric mixer until smooth.
STEP 5. Pour the cream cheese mixture into piecrust.
Add Chopped Pecans
STEP 6. Next, chop the pecans and sprinkle them evenly over the cream cheese layer.
Make the Pecan Pie Filling
STEP 7. 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.
STEP 8. Pour the mixture over the pecans.
Bake Until Set
STEP 9. Bake at 350 on the lowest oven rack for 50 to 55 minutes or until the pie is set.
COOK’S 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
STEP 10. Cool completely on a wire rack (about 1 hour).
STEP 11. Cover the pie and refrigerate for 6 to 8 hours before serving.
COOK’S 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.
Frequently Asked Questions
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.
If you’re opposed to corn syrup for some reason, you could try substituting maple syrup. I haven’t tested the recipe using this substitute so I can’t say what the results would be.
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Recipe
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
- You can certainly make your own crust. However, I always use the refrigerated crusts. I recommend the Pillsbury brand.
- Use the regular, full-fat cream cheese for best results. Make sure it’s at room temperature.
- Purchase pecan pieces or chopped pecans to save a bit.
- We use Karo brand corn syrup in the south. You may have another brand where you live.
- 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.
- 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.
- 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.
- 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.
- 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.
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 health care 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
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!