Pecan Cheesecake Pie - This luscious dessert is essentially a cheesecake on bottom with a pecan pie on top. So much deliciousness in one bite!
Pecan Pie. Cheesecake. Pecan pie and cheesecake together. Oh, my. Who could resist that?
I knew the minute I saw this recipe years ago in Southern Living Easy Entertaining that it would be a big hit at our house. And since it was a Southern Living recipe I knew that it would be very good.
Southern Living is, after all, the end-all be-all of everything good about living in the south. I have all their annual cookbooks going back to 1987. I can't tell you how many times I've needed a recipe for a party or a special meal and I've gone straight to those cookbooks for inspiration.
This Pecan Cheesecake Pie is essentially a standard pecan pie recipe poured on top of a cheesecake layer. 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 my mother's table. We always had pecans and peanuts in our house and I still keep both on hand all year round.
Pecan Cheesecake Pie - This luscious dessert is essentially a cheesecake on bottom with a pecan pie on top. So much deliciousness in one bite! Click To Tweet
How to Make Pecan Cheesecake Pie
Fit the piecrust into a 9-inch pie plate according to the package directions. Fold the edges under and crimp as desired.
And, yes, I do use those refrigerated pie crusts from the grocery store. I can't make a pie crust if I had to. Just not my thing.
It was a happy day for me when Pillsbury started selling these. They're way better than the frozen ones.
Next, combine the cream cheese, 1 egg, ½ cup sugar, 1 tsp. vanilla, and salt.
Beat at medium speed with an electric mixer until smooth.
Pour the cream cheese mixture into piecrust. Starting to look good already, isn't it?
Next, chop the pecans and sprinkle them evenly over the cream cheese layer.
In a medium bowl, combine the remaining 1/4 cup sugar, corn syrup, remaining 3 eggs and 1 teaspoon of vanilla.
Whisk everything together until it's well combined and pour the mixture over the pecans. Place the pie on a baking sheet.
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).
Serve immediately, or cover and chill up to 2 days.
Enjoy!
More Pie Recipes on Never Enough thyme:
nut pie recipes from Other Bloggers:
- Brown Butter Pecan Pie from Favorite Family Recipes
- Chocolate Bourbon Pecan Pie from A Family Feast
- Walnut Maple Pie from Simply Recipes
- Layered Walnut Pumpkin Pie from Tidy Mom
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Pecan Cheesecake Pie
Ingredients
- 1/2 15 oz. package refrigerated piecrusts
- 1 8 oz. package cream cheese, softened
- 4 large eggs divided
- 3/4 cup sugar divided
- 2 tsp. vanilla extract divided
- 1/4 tsp. salt
- 1 1/4 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.
- Next, combine the cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt. Beat at medium speed with an electric mixer until smooth.
- Pour the cream cheese mixture into piecrust.
- Next, chop the pecans and sprinkle them evenly over the cream cheese layer.
- In a medium bowl, combine the remaining 1/4 cup sugar, corn syrup, remaining 3 eggs and 1 teaspoon of vanilla.
- Whisk everything together until it's well combined and pour the mixture over the pecans. Place the pie on a baking sheet.
- 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).
- Serve immediately, or cover and chill up to 2 days.
Notes
Nutrition
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Millican Pecan says
I love pecan pie. I love pecan cheesecake. What a great marriage where the two become one! Very nice.
jenna says
This is my very first time to try to make a pie! It was really good but runny, what could have happened?
Lana Stuart says
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.
Maria Rivera says
Is there any other ingredient that I can use to substitute the corn syrup?
Lana Stuart says
You might try light molasses. I haven't tried a substitute, so I can't guarantee how it would work.
Heather says
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.
Heather says
I can't wait to make this, but I have a quick question. Did you leave the pecans raw or toast them?
Lana Stuart says
The pecans are left raw just like when making a pecan pie.
leanna says
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:)
Alanna says
I've made this for Thanksgiving 3 years running and it's a hit each time! Thank you :)
Lana says
We love it, too, Alanna! I made one last night in fact.
Donalyn says
that looks really good - bookmarking to try soon!