First, let me just say how excited I am that you’re here—because this dessert is a true showstopper. Thank you for sharing your time and sweet tooth with me today! If you’ve ever stood at the dessert table torn between choosing pecan pie or cheesecake, this recipe is going to feel like a dream come true. Why pick one when you can have both in a single slice?
This Pecan Cheesecake Pie is creamy, nutty, sweet, and indulgent all at once. It’s a holiday-worthy dessert that works just as well for birthdays, Sunday suppers, or “just because” baking days. And the best part? It’s far easier to make than it looks!
Why You’ll Love This Recipe
- Two desserts in one – cheesecake + pecan pie = pure genius.
- Perfect texture balance – creamy cheesecake, gooey pecan topping, flaky crust.
- Make-ahead friendly – tastes even better the next day.
- Show-stopper dessert – guaranteed to wow guests at any table.
What Does Pecan Cheesecake Pie Taste Like?
Imagine the rich, caramel-like sweetness of pecan pie paired with the tangy, smooth creaminess of cheesecake—all baked together in a buttery crust. Every bite is a mix of crunchy nuts, velvety filling, and sweet indulgence. Truly decadent, but in the best way possible.
Benefits of This Recipe
- Great for holiday gatherings when you want something extra special.
- Crowd-pleaser—even picky dessert eaters find something to love.
- Flexible—easy to adapt with flavor twists.
- Comfort food vibes—just one slice feels like a hug.
Pecan Cheesecake Pie
Equipment
- 9-inch pie dish
- mixing bowls
- electric mixer hand or stand
- rubber spatula
- measuring cups & spoons
- Oven
Ingredients
- 1 9-inch pie crust (store-bought or homemade)
- 8 oz cream cheese, softened
- 0.5 cup sugar
- 1 large egg
- 0.5 tsp vanilla extract
- 1 cup chopped pecans
- 0.5 cup corn syrup (light or dark)
- 0.33 cup brown sugar
- 2 large eggs
- 0.5 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch dish and crimp edges if desired.
- In a mixing bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla; mix until creamy. Spread evenly into the crust.
- In a separate bowl, whisk eggs, corn syrup, brown sugar, vanilla, and salt. Stir in chopped pecans.
- Carefully pour the pecan mixture over the cheesecake layer.
- Bake for 45–50 minutes, or until the center is set and the top is golden.
- Let the pie cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
- Slice and enjoy chilled or at room temperature. Serve with whipped cream if desired.
Notes
Nutrition
Ingredients You’ll Need
For the crust:
- 1 9-inch pie crust (store-bought or homemade)
For the cheesecake layer:
- 1 (8 oz) package cream cheese, softened
- ½ cup sugar
- 1 large egg
- ½ teaspoon vanilla extract
For the pecan topping:
- 1 cup chopped pecans
- ½ cup corn syrup (light or dark)
- ⅓ cup brown sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- Pinch of salt
Tools You’ll Need
- 9-inch pie dish
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups & spoons
- Oven
Ingredient Additions & Substitutions
- Corn syrup substitute: Use maple syrup or honey for a natural twist.
- Nut variations: Try walnuts or almonds if pecans aren’t available.
- Extra richness: Add 1 tablespoon bourbon or rum to the pecan layer for a Southern flair.
- Crust swap: Graham cracker crust instead of pastry for more cheesecake vibes.
Step-by-Step Instructions
- Prepare the crust – Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch dish and crimp edges if desired.
- Make cheesecake layer – Beat cream cheese until smooth. Add sugar, egg, and vanilla; mix until creamy. Spread evenly into the crust.
- Mix pecan topping – In a bowl, whisk eggs, corn syrup, brown sugar, vanilla, and salt. Stir in pecans.
- Assemble & bake – Carefully pour pecan mixture over the cheesecake layer. Bake 45–50 minutes, until set.
- Cool completely – Let pie cool at room temp, then refrigerate at least 2 hours (or overnight) before serving.
- Slice & enjoy – Serve chilled or at room temperature, with whipped cream if you’re feeling fancy!
What to Serve With Pecan Cheesecake Pie
- A dollop of fresh whipped cream or a scoop of vanilla ice cream.
- A drizzle of caramel sauce for extra decadence.
- Fresh berries on the side to balance the richness.
Tips for Success
- Let the pie cool fully before slicing—this helps layers set beautifully.
- Toast pecans lightly before adding for deeper flavor.
- Refrigerate at least 2 hours before serving; overnight is even better.
- Use room temperature cream cheese for a smooth filling.
Storage Instructions
- Fridge: Store covered in the refrigerator up to 5 days.
- Freezer: Wrap tightly and freeze up to 2 months. Thaw in fridge before serving.
FAQ
Can I make this pie ahead of time?
Yes! It’s actually better after resting overnight in the fridge.
Do I need to blind-bake the crust?
Nope—this recipe bakes everything together.
Can I use a graham cracker crust?
Absolutely, and it will make the pie taste more cheesecake-like.
Final Thoughts
This Pecan Cheesecake Pie is a dessert worth making again and again. It’s indulgent, unforgettable, and sure to be the highlight of any celebration. Why settle for choosing between pie or cheesecake when you can have both?
If you loved this recipe, try next:
- Classic Pecan Pie
- New York-Style Cheesecake
- Chocolate Pecan Tart
Let’s Connect!
Did you make this pie? Leave a review and share your photos on Pinterest—I love seeing your baking magic!
Nutritional Information (Approx. per slice, 1 of 8)
- Calories: 470
- Protein: 7g
- Carbs: 45g
- Fat: 30g
- Fiber: 2g
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