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!
Rich and Creamy Pecan Cheesecake Pie
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. Your guests will love the contrast and wonder how they’ll ever be able to eat regular pecan pie again!
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. And depending on how much time you have, you can use a pre-made pie crust or make your own.
This Pecan Cheesecake Pie is one of my favorite Thanksgiving dessert ideas. I hope you and your family enjoy it as much as I do!
What You’ll Need
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
- 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. This is optional, but I find that this pie tends to stick a bit, likely due to the amount of filling. 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. Crimping is an optional step, but it makes the crust look really lovely.
- 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.
- 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.
Make the Pie Filling
- 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
Here are a few extra tips to make your experience with this tasty Pecan Cheesecake Pie as smooth as possible.
- 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.
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.
Can I Freeze Pecan Cheesecake Pie?
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.