Pecan Pie. Cheesecake. Pecan pie and cheesecake together. Oh, my. Who could resist that?
I knew the minute I saw this recipe 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 - Pecan pie and cheesecake all in one bite! Who could resist this? Click To Tweet
How to Make Pecan Cheesecake Pie
Fit the piecrust into a 9-inch pie plate according to package directions. Fold edges under and crimp.
And, yes I 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!
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
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Recommended Products
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— Recipe from Southern Living Magazine Easy Entertaining
More nut pie recipes you might enjoy:
- 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
jenn (Bread + Butter) says
atI definitely can’t resist that as I love pecan pie and cheesecake. Eek!! Good thing you combined both because it would take me forever just to decided which one I wanted. hehe…
Liz Brooks says
atSounds a looks delish, can’t wait to try this!
Southern Grace Gourmet says
atOh my, you have put my favorite two things together! This is amazing, thank goodness you have the print option, thanks for the great recipe!
A. Kelly says
atI just made this pie this afternoon and both hubby and I LOVED it!! Delicious!!! I loved having both pecan pie and cheesecake in one dessert!! So glad I found your blog..actually found it while reading Bree’s blog from back in the spring while she was getting ready to leave for mackinac Island and her computer broke down and you posted on her blog!! So glad that I found it, I have printed a lot of your recipes!! Thanks Lana!!
Lana says
atSo glad you liked it! We like it, too. And I hope you found a few other things to try while you were looking around.
Mary says
atOH MY! This is probably going to be my new favorite dessert as it includes ALL of my favorite things! YUM! Can’t wait to try it!
Great blog :-) Happy I found you!
Mary xo
Delightful Bitefuls
Lana says
atThanks, Mary! I hope you like it. It’s one of our favorites, too!
A Kelly says
atI found this on your blog last year and it has now become a must have for our family get togethers!! It not only is delicious it’s a quick fix too!! Thanks Lana!!
Lana says
atThank you so much. Nothing makes me happier than knowing someone has tried one of my recipes and really enjoyed it! Happy Thanksgiving to you and your family!
Jackie says
atThis sounds like a Paula Dean pie I made for a Halloween party. It was SO good. But people were expecting straight up pecan pie and were confused when they got cream cheese. Still awesome though.
Katrina says
atOh my, that sounds so good. I like pecan pie, but it’s almost too much for me, but switch it up with a hit of cheesecake and it sounds heavenly.
Kirby says
atYou couldnt ask for a better sounding pie than this! I think I’ll make it today!
Diane {createdbydiane.blogspot.com} says
atLooks like a great pie! Nice to see it on PW’s website, my pie is there too :)
Mariluh says
atI LOVED your pie and love your blog.
It was easy and delicious!
Thank you for the great recipe!
Barbara Schieving says
atI don’t love pecan pie, but this version looks over-the-top delicious!
Jackie says
atToday I made it for the very first time, and it came out absolutely delicious! Although, my mother said it was too sweet. I didnt think so. I also wanted to ask any of you if when you poured the mix of corn syrup, 3 eggs, sugar, vanilla and salt if it was overflowing on top of the pie. For me it did. I believe it was cause my pie dish wasnt too deep.
Lana says
atJackie – The mixture does not overflow if you use a deep dish or larger pie pan.
Susan Lewis says
atHello there! This looks very yummy! I found it when I Googled “Pecan Pie Cheesecake”
Your instructional photos are wonderful, I will be back to look for more things to make.
Keep up the good work.
Kalyn says
atSounds very good!
Cookin' Canuck says
atEverything about this beautiful pie screams “Make me now!” Thanks so much for the inspiration, Lana.
Sylvie @ Gourmande in the Kitchen says
atYum, two of my favorite Thanksgiving desserts in one!
Suzanne says
atYum you can’t go wrong with this duo. I love Southern Living cookbooks as well.
Jamie says
atI love when people combine two pies to make one doubly good! And I think everything is better with pecans. Right?
Kimberly says
atI have made this 2 times in the past year and I have always gotten raves for it. Thank you for sharing this!! However, each time I make it, I forget that the layers flip-flop and it shocks me everytime!!
Donalyn says
atthat looks really good – bookmarking to try soon!
Alanna says
atI’ve made this for Thanksgiving 3 years running and it’s a hit each time! Thank you :)
Lana says
atWe love it, too, Alanna! I made one last night in fact.
leanna says
atThis 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:)
Heather says
atI can’t wait to make this, but I have a quick question. Did you leave the pecans raw or toast them?
Lana Stuart says
atThe pecans are left raw just like when making a pecan pie.
Heather says
atThanks 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.
Maria Rivera says
atIs there any other ingredient that I can use to substitute the corn syrup?
Lana Stuart says
atYou might try light molasses. I haven’t tried a substitute, so I can’t guarantee how it would work.
jenna says
atThis is my very first time to try to make a pie! It was really good but runny, what could have happened?
Lana Stuart says
atHi 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.