If the two best desserts in the world got together and had a baby, this would be the result! This luscious Pecan Cheesecake Pie offers a cheesecake layer 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?
This Pecan Cheesecake Pie is literally 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 our table. We always had pecans and peanuts in our house and I still keep both on hand all year round.
How to Make Pecan Cheesecake Pie
Fit the Pie Cust into the Baking Dish
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.
Make the Cheesecake Layer
Next, 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. Starting to look good already, isn't it?
Add Chopped Pecans
Next, chop the pecans and sprinkle them evenly over the cream cheese layer.
Make the Pecan Pie Filling
In a medium bowl, combine the remaining ¼ 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 Until Set
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.
Tips and FAQs
You can tell whether the pie is 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.
After the pie has cooled completely, cut it into wedges and serve it with or without a large dollop of whipped cream on top.
This pie will keep in the refrigerator, covered, for about four days.
More Nut Pie Recipes Curated for You
- 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
- 1 refrigerated piecrust recommended brand: Pillsbury
- 8 oz cream cheese softened
- 4 large eggs divided
- ¾ cup sugar divided
- 2 tsp vanilla extract divided
- ¼ tsp 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.
- 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.
- Next, 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 everything together until 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 4 days.
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
-- This post was originally published on September 28, 2009.