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!”
❤️ 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.)
🥄 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.
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.
More 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!
Pecan Cheesecake Pie
- 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
- 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.
- 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 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.
— This post was originally published on September 28, 2009. It has been updated with new photos and additional information