Pecan Cheesecake Pie

A decadent hybrid dessert that brings together the creamy richness of cheesecake and the gooey sweetness of pecan pie, all wrapped in a flaky crust. Perfect for holidays or any special occasion when you want to impress.

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Course: Dessert

Cuisine: American

Keyword: cheesecake dessert, holiday pie, pecan pie cheesecake

Prep Time: 15

Cook Time: 50

Chill Time: 2

Total Time: 1 5

Servings: slices

Calories: 470kcal

Author: [email protected]

Cost: 4

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

Let the pie cool fully before slicing to maintain clean layers. Toasting the pecans before mixing adds a deeper flavor. This pie tastes even better the next day, so feel free to make it ahead of time. Store in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition