This Pecan Cheesecake Pie is a delicious finale for any holiday meal. The luscious combination of rich pecan pie with creamy cheesecake will delight your taste buds and make them sing. It’s sure to become one of your family’s favorite Thanksgiving desserts!
If you’ve been following the BoB happenings for a while, you may remember I made a Pecan Pie Cheesecake a few years ago. In a word, it was glorious, and I loved everything about it. If that dessert was cheesecake with a bit of pecan pie, then this one is pecan pie with a bit of cheesecake. That little cheesecake layer adds a delightful bit of creamy sweetness to the richness of traditional pecan pie.
Why You’ll Love This Pecan Cheesecake Pie Recipe
- A guaranteed crowd-pleaser. Your guests will love the contrast of creamy cheesecake and crunchy pecans and wonder how they’ll ever be able to eat regular pecan pie again!
- Easier than you’d expect. As an added bonus, this Thanksgiving dessert is easy to make and won’t add stress to your holiday menu. The two fillings for this pie are surprisingly simple and quick to whip up.
- With an optional shortcut. Depending on how much time you have, you can use a pre-made store-bought pie crust or make your own.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Pie Dough
- Pastry for a 9-inch pie – Use your favorite recipe or go with store-bought if you’re short on time. My all-butter pie crust works well for this pie.
For the Cheesecake Filling
- Cream cheese – Bring this to room temperature for a smooth filling. Full-fat cream cheese works best.
- Eggs – These should be at room temperature as well.
- Granulated sugar
- Vanilla extract
- Salt
- Pecans – You can purchase pecan pieces instead of pecan halves. You’ll skip the chopping and save a little money.
For the Pecan Pie Filling
- Light corn syrup
- Eggs – Let these sit at room temperature before mixing.
- Granulated sugar
- Vanilla extract
How to Make Pecan Cheesecake Pie
Prepare the Pie Crust
- Grease the pie plate. To help avoid sticking, I usually lightly grease the pie plate with butter.
- Roll the pie crust. Using a rolling pin, roll out the pie dough into a circle a bit larger than the 9-inch pie plate.
- Fit the pie crust. Place the rolled dough over the top of the pie pan and gently press down until it conforms to the bottom and sides. You shouldn’t see any thin spots or holes in the dough. Trim any excess dough from the edges and crimp the sides as you like.
- Chill the pie crust. Place the pie crust in the refrigerator or freezer, and let it chill while you make the pie fillings. This will help your crust hold its shape while it bakes.
- Preheat the oven. Because the fillings come together quickly, preheat the oven to 350°F at this point. Place the oven rack in the lowest position.
Make the Cheesecake Layer
- Make the cheesecake filling. Combine the cream cheese, egg, sugar, vanilla, and salt in a medium-sized mixing bowl. Using an electric mixer on medium speed, beat the ingredients together until they’re smooth and fully combined.
- Add the filling to the pie. Pour the cheesecake filling over the pie crust in the pan, and spread it evenly. It will form the first layer of our pecan pie cheesecake.
Make the Pie Filling
- Add the pecans. Sprinkle the chopped pecans evenly over the filling. The nuts will combine with the pie filling when you add it in the next step.
- Combine the ingredients. Place the corn syrup, eggs, sugar, and vanilla in a medium-sized mixing bowl. Then, whisk all the ingredients together until they’re fully incorporated.
- Add the filling to the pie. Pour the filling slowly over the layer of pecans. The pie filling will combine with the chopped pecans and create an incredible top layer for this tasty pecan cheesecake pie.
Bake the Pie
- Bake. Line a baking sheet with parchment paper, and place the pie in the center. Bake the pie for 50-55 minutes, or until it has completely set. If you’re not sure the pie has set, give it a little shake. You’ll know it’s ready to come out of the oven when the edges are stable, but the center still has just a slight bit of movement (like Jello).
- Cool. Cool the pie on a wire rack for about an hour. Cover and chill if you’re not serving immediately.
Tips for Success
- Check your pan’s size. This Pecan Cheesecake Pie has a lot of filling. Be sure not to use an especially shallow pie pan, or you may have overflow.
- Prevent sticking. You may want to butter the pie pan lightly before adding the pie crust. If you’re still concerned with the pastry sticking to the bottom, add a light layer of flour to both sides of the dough before pressing it into the pan. This should make it easier to remove pieces without having them fall apart.
- Getting good slices. This pie is sticky, gooey, and delicious. But that can sometimes make it hard to cut and serve. To make cutting the pie easy, use a sharp knife and run it 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 of time. If you’re making this pie as one of your Thanksgiving desserts, making it ahead of time is a great idea. Cover the pastry and place it in the refrigerator for 1-2 days.
Storage Instructions
- Refrigerator: I have never had any leftovers when I make this Pecan Cheesecake Pie! But if you do, they’ll store well for about 2 days. Cover the pie plate with plastic wrap and keep it in the refrigerator. If any of your guests want to take a piece home with them, wrap individual pieces in plastic wrap, and remind them that the pie needs to be refrigerated.
- Freezer: Pecan Cheesecake Pie freezes very well. Wrap any leftover slices tightly in plastic wrap, followed by a layer of heavy-duty aluminum foil. Place the wrapped pieces in a freezer-safe bag and freeze them for up to 3 months. Allow the pie to thaw overnight in the refrigerator before serving. Don’t leave the pie out on the counter.
More Tasty Pie Recipes
Get the Recipe:
Pecan Cheesecake Pie
Yield
8 to 10 servings
Prep Time
25 minutes
Cook Time
55 minutes
Total Time
1 hour 20 minutes
This Pecan Cheesecake Pie is a delicious finale for any holiday meal. The luscious combination of rich pecan pie with creamy cheesecake will delight your taste buds and make them sing. It will become one of your family's favorite Thanksgiving desserts!
Ingredients
- pastry for a 9-inch pie*
For the cheesecake filling:
- 8 ounces (226g) cream cheese, softened
- 1 large egg
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 & 1/4 cups (150g) chopped pecans
For the pecan pie filling:
- 1 cup (236ml) light corn syrup
- 3 large eggs
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Fit the pie crust into a 9-inch pie plate. Trim and crimp the edges as desired. Refrigerate the crust while you make the filling.
- Preheat oven to 350°F. Place the oven rack at lowest position.
To make the cheesecake filling:
- Using an electric mixer on medium speed, beat the cream cheese, egg, sugar, vanilla, and salt until smooth.
- Pour over the crust in the pan. Sprinkle the pecans evenly over the filling.
To make the pie filling:
- Whisk together the corn syrup, 3 eggs, sugar, and vanilla. Pour over the pecans.
- Place the pie plate on a lined, rimmed baking sheet. Bake 50-55 minutes, or until the pie is set.
- Cool on a wire rack for about an hour. Cover and chill if not serving immediately.
Notes
*I use my favorite all-butter pie crust, but feel free to use your favorite pie crust recipe or go with store-bought.
Pie can be kept covered and refrigerated for up to 2 days.
Recipe adapted from MyRecipes.
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38 Comments on “Pecan Cheesecake Pie”
This looks amazing! I might have to make this for my brother, who loves cheesecake! I opted for Buckeyes, which my boyfriend loves.
xx
Sweet Tooth
Hmm…just pulled mine out of the oven and it has many big cracks…:(
Hi
This looks amazing. But we don’t get corn syrup in the UK – do you think it would work if I used maple syrup instead? I’m not really sure what corn syrup is like!
Thanks.
Hi, Els! I believe you can use golden syrup. I’ve also read that you can also substitute 1 cup sugar and 1/4 cup water. I haven’t tried either one, so I can’t vouch for them. Maple syrup might work, although it’s a different consistency than corn syrup and will add some significant maple flavor. If you’re a fan of maple flavor, that may well be just fine. Please let me know if it works for you!
A perfect dessert for pairing the desires of the cheesecake and pie lovers! I’m charmed!
Love the idea of blending pie flavors in one crust. This combo sounds perfect
Thanks, I might try golden syrup which is like runny honey in consistency as maple syrup is quite thin I think and might make it too runny. I’ll let you know how it works out!
I made this for Thanksgiving. It was perfect. I like 2-3 bites of pecan pie, I love cheesecake. It was a perfect blend. It had just enough of the sweetness of pecan pie balanced with the tart of the cheesecake with the bite of the pecans. I’m going to make another one for Christmas.
Made this yesterday and came out great. I am not a pecan pie lover but the combination of flavors is excellent. Neither one overpowers the other. I am adding into my recipe box!
this saved my thanksgiving! thank you!!!!!!!!!
This pie is amazing! Thank you so much for the recipe. My family no longer wants just plain old pecan pie!
Oh man! I wish I found this one before Thanksgiving! This looks incredible. I cannot wait to try it anyway- you’ve meshed my two favorite pies! Dessert Winner!
Yes! Have been crying out for an original cheesecake recipe and this one ticks the box!
Update – I did use golden syrup (as no corn syrup in the UK) and made the cheesecake in the end and it was delicious! Really great cheesecake. The only thing we all found was that it was a bit too sweet, so next time I might cut out the sugar in the pecan mix as the golden syrup was def’ sweet enough on its own!
Thanks for the update, Els! I’m glad to hear the golden syrup worked.
Made two of these pies this weekend and my family flipped for them!
My only concern is it seems like the pecan pie filling floated to the bottom so it was pecans on top, cheesecake in the middle, and syrupy goodness on the bottom.
Is this how it’s supposed to go?
I was picturing cheesecake on the bottom, pecan pie on the top?
Am I doing something wrong?
The favors are incredible! It did sink a little in the middle, but didn’t matter as it was soo good. I used an already frozen pie crust and it worked out.
I made this for my family over the holidays and it was a big hit. The cheesecake portion cuts the sticky sweetness of the pecan pie, and the nuts add texture and crunch to the soft cheesecake. Great combination, and easy to make. This one’s going in my recipe collection. Thanks!
I have been trying to find a recipe for this for a long time and this one is the best. Other recipes I’ve tried it all ran together and was no layering effect. This one is perfect. Thanks for sharing.
wonderful!
The recipe calls for an egg in the cheesecake, but the directions dont say whether or not to put it in the filling? Im assuming i should beat it with the other ingredients????
Hi, Leah. Thanks for pointing that out! Yes, it gets added with the other ingredients. I’m updating the recipe to reflect that.
ok so I add 1 egg to the cheesecake filling and 3 eggs to the pie filling would that be correct
Yes, that’s correct.
I am planning on making this wonderful pecan/cheesecake pie. After reading the reviews, I wonder if it would be better to cook the cheesecake filling in pie crust for about 15 minutes first, then add the pecan filling, and cook an additional 35 minutes, to keep it from sinking to the bottom.
Friend made this for me for St. Patrick’s Day. She used crushed pecans for the pie crust and it was yummy!
It’s suppose to do that….Look at the picture,pecans,then cheesecake,then the pecan filling. Looks yummy.
Hi, I’m wondering if you can make an apple, sweet ptato, or peach pie filling instead of pecan? I’m a big lover for pie and cheese cake I figured the taste should be as good?!!
The consistency of the pecan pie filling is a big part of what makes this work. But, I think you could do something similar with a different filling. It just may have a different texture.
I just made this, and it is now a 6 inch tall monstrosity. I have no idea where I could have gone wrong, I followed the instructions exactly. Anyone else have this experience?
Hi Jennifer – just wondering re the pie crust is this pre-baked or unbaked? I will be making my own crust so just wanted to make sure i get it right!
Hi, Chryssie. You’ll need the unbaked pastry for the pie crust. No need to pre-bake.
I’ve been making this for years under the recipe name “Mystery Pecan Pie”. I’ve always used dark corn syrup and a “deep dish” pie crust. It is rich in taste and it’s one of the first desserts to disappear on Thanksgiving and Christmas Day. It’s delicious!
I was wondering if this could be made into bars by doubling the recipe and putting in a 9×13 pan? If so would it be necessary to run the pie crust up the sides of the cake pan?
Hi, Linda. I’ve not tried that, so I can’t say for sure. The volume would be about right for doubling for that size pan. If you try it, I think you could go either way with the crust depending on your preference.
Thank you Jennifer. I will give it a try with crust on bottom only first. I am going to make several of them for a community Thanksgiving meal at church.
Can it be made ahead and frozen?
I’ve not tried freezing this pie, so I can’t say for certain how well it will work. It would need to be wrapped well after it has cooled. I would then thaw it overnight in the refrigerator or heat it at a low temperature for 15 to 20 minutes.