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 recipe 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, is it 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.
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
❤️ What You’ll Love 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.
🥘 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.)
- Light Corn Syrup (We use Karo brand in the south. You may have another brand where you live.)
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
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.
👉 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
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.
👉 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
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.
👉 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.
❓ 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.
If you’re opposed to corn syrup for some reason, you might try substituting maple syrup. I haven’t tested the recipe using this substitute, so I can’t say what the results would be.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 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
- 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.
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— This post was originally published on September 28, 2009. It has been updated with new photos and additional information
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!
I 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!!
I love when people combine two pies to make one doubly good! And I think everything is better with pecans. Right?
Yum you can’t go wrong with this duo. I love Southern Living cookbooks as well.
Yum, two of my favorite Thanksgiving desserts in one!
Everything about this beautiful pie screams “Make me now!” Thanks so much for the inspiration, Lana.
Sounds very good!
Hello 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.
Today 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.
Jackie – The mixture does not overflow if you use a deep dish or larger pie pan.
I don’t love pecan pie, but this version looks over-the-top delicious!
I LOVED your pie and love your blog.
It was easy and delicious!
Thank you for the great recipe!
Looks like a great pie! Nice to see it on PW’s website, my pie is there too :)
You couldnt ask for a better sounding pie than this! I think I’ll make it today!
Oh 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.
This 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.
I 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!!
Thank 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!
OH 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
Thanks, Mary! I hope you like it. It’s one of our favorites, too!
I 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!!
So glad you liked it! We like it, too. And I hope you found a few other things to try while you were looking around.
Oh my, you have put my favorite two things together! This is amazing, thank goodness you have the print option, thanks for the great recipe!
Sounds a looks delish, can’t wait to try this!
I 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…