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
Like This Recipe? Pin It!
Pecan Cheesecake Pie
Pecan Cheesecake Pie - This luscious dessert is essentially a cheesecake on bottom with a pecan pie on top. So much deliciousness in one bite!
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
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Recommended Products
-
Pyrex Glass Mixing Bowl Set (3-Piece) - BLACK+DECKER 6-Speed Hand Mixer with 5 Attachments & Storage Case, MX3200B
- Pyrex Easy Grab 9.5" Glass Pie Plate, 2 Pack
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 460 Total Fat: 21g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 97mg Sodium: 236mg Carbohydrates: 65g Net Carbohydrates: 0g Fiber: 2g Sugar: 53g Sugar Alcohols: 0g Protein: 6g
Be sure to follow me on instagram and hashtag #nevrenoughthyme or tag @nevrenoughthyme so I can see and share what you make! if you like this recipe, be sure to follow me on social media so you never miss a post:
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…
Sounds a looks delish, can’t wait to try this!
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!
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! 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 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!
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.
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.
You couldnt ask for a better sounding pie than this! I think I’ll make it today!
Looks like a great pie! Nice to see it on PW’s website, my pie is there too :)
I LOVED your pie and love your blog.
It was easy and delicious!
Thank you for the great recipe!
I don’t love pecan pie, but this version looks over-the-top delicious!
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.
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.
Sounds very good!
Everything about this beautiful pie screams “Make me now!” Thanks so much for the inspiration, Lana.
Yum, two of my favorite Thanksgiving desserts in one!
Yum you can’t go wrong with this duo. I love Southern Living cookbooks as well.
I love when people combine two pies to make one doubly good! And I think everything is better with pecans. Right?
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!!
that looks really good – bookmarking to try soon!
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.
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 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.
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.
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.
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.
I love pecan pie. I love pecan cheesecake. What a great marriage where the two become one! Very nice.