Pecan Cheesecake Pie

Name: Pecan Cheesecake Pie
Prep time: 20 min
Cook time: 60 min
Total time: 300 min
Ingredients: 1 9-inch unbaked pie crust; 12 ounces cream cheese, (softened); ⅔ cup granulated sugar; ¼ teaspoon salt; 2 tablespoons all-purpose flour; 2 teaspoons vanilla extract; ¼ cup sour cream, (room temperature); ¼ cup heavy whipping cream; 2 large eggs, (room temperature); 3 large eggs; 1 teaspoon vanilla extract; 1 cup light corn syrup; ⅓ cup granulated sugar; 1 cup pecans, (whole)

Pecan cheesecake pie seamlessly combines the luscious creaminess of cheesecake with the nutty, caramelized goodness of a pecan pie, delivering a dessert experience that's both rich and wonderfully balanced.

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Prep Time20

Cook Time1

Total Time5

Servings

Table of Contents

All About Pecan Pie Cheesecake
Pecan Cheesecake Pie Ingredients
Cheesecake Pecan Pie Substitutions and Additions
How To Make This Pecan Cheesecake Pie Recipe
How To Serve This Cheesecake Pie
Pecan Cheesecake Storage
Why This Incredible Pecan Cheesecake Pie is the Best
Pecan Cheesecake Pie Frequently Asked Questions
More Favorite Desserts You’ll Love
JUMP TO RECIPE
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This pecan cheesecake pie blends the smooth, creamy texture of cheesecake with a rich, buttery layer of pecan pie filling in a flaky crust for a dessert that’s as satisfying as it is unique. Topped with a layer of buttery caramelized pecans, this pie offers a perfect balance of flavors and textures. It’s an unforgettable treat that’s ideal for any gathering.

All About Pecan Pie Cheesecake

MAIN INGREDIENTS: Cream cheese, sugar, eggs, vanilla extract, corn syrup, butter, brown sugar, pecans, pie crust.

QUICK STEPS: Preheat oven to 350°F, prepare cream cheese filling, pour filling into pie crust, mix pecan topping, spread over filling, bake for 40-50 minutes, cool before serving.

TOTAL TIME AND YIELD: 1 hour 10 minutes, 8 servings.

Why This Recipe

Perfect Combination of Two Classics: This recipe brings together the creamy richness of cheesecake and the sweet, nutty flavors of pecan pie, offering the best of both worlds in one stunning dessert.
Smooth Cheesecake Layer: The cream cheese filling is carefully crafted to be velvety and smooth, providing the perfect balance to the crunchy, caramelized pecan topping.
Gooey Pecan Topping: Made with butter, brown sugar, and corn syrup, the topping creates a caramel-like glaze that coats the pecans beautifully, adding flavor and texture to every bite.

Pecan Cheesecake Pie Ingredients

Pecan Cheesecake Pie raw ingredients that are labeled

The pie, of course, starts with the crust to hold the delectable layers. At the same time, cream cheese lends creaminess and tang to the cheesecake.

The combination of corn syrup and pecans gives the gooey topping that delivers a satisfying crunch, elevating the decadent cheesecake.

You’ll need:

1 (9-inch) unbaked pie crust

For The Cheesecake Layer:

12 ounces of cream cheese, softened
⅔ cup of granulated sugar
¼ teaspoon of salt
2 tablespoons of all-purpose flour
2 teaspoons of vanilla extract
¼ cup of sour cream, room temperature
¼ cup of heavy whipping cream
2 large eggs, room temperature

For The Pecan Pie Layer:

3 large eggs
1 teaspoon of vanilla extract
1 cup of light corn syrup
⅓ cup of granulated sugar
1 cup of pecans, whole

Cheesecake Pecan Pie Substitutions and Additions

PIE CRUST: You can use our homemade pie crust recipe instead of store-bought.

VANILLA EXTRACT: Almond extract could add a different aromatic note to this delicious recipe.

How To Make This Pecan Cheesecake Pie Recipe

Let’s get started making this indulgent and delicious cheesecake pie.

STEP ONE: Preheat the oven to 350°F.

STEP TWO: In a medium bowl, beat the cream cheese and sugar together with a hand mixer (or stand mixer) until light and fluffy.

OUR RECIPE DEVELOPER SAYS

Make sure your cream cheese is at room temperature to ensure you don’t have any lumps in your cheesecake filling.

cream cheese and sugar combined in a bowl

STEP THREE: Add the salt, flour, vanilla, sour cream, and heavy cream. Mix just until combined.

salt, flour, vanilla, sour cream, and heavy cream combined in a bowl

STEP FOUR: By hand, mix in the eggs, one at a time. Stir gently to prevent too much air from getting into the mixture.

PRO TIP:

Do not mix in the eggs with an electric mixer. The eggs will hold too much air, resulting in your cheesecake puffing during cooking, and the cheesecake will crack.

STEP FIVE: Pour mixture into the pie crust.

PRO TIP:

Place the pie pan on a baking sheet for added stability when transferring it to and from the oven.

STEP SIX: Whisk together the eggs, vanilla, corn syrup, and granulated sugar in a separate bowl until well combined.

STEP SEVEN: Mix in the whole pecans. Gently spoon the pecan mixture over the cheesecake layer.

Spread the pecans to cover the top of the pie as evenly as possible. Some of the mixture may seep through the cheesecake mixture and as the cheesecake bakes. The pecan pie layer may settle on the bottom some as well, but that is okay.

pecan mixture placed on top of the cheesecake layer

STEP EIGHT: Bake cheesecake pie for 60 minutes. The center of the pie will be slightly jiggly and will set as the pie cools.

Turn off the oven, keeping the door closed for 20 minutes. After this 20 minutes, crack the oven door and leave the pie in place for another 20 minutes.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie as the suggested baking time approaches.

If the edges of your pie crust become too dark while baking, place aluminum foil around the edges to protect the crust.

STEP NINE: Remove the pie from the oven. Let cheesecake cool the rest of the way, and then transfer it to the refrigerator to chill for several hours before slicing and serving.

PRO TIP:

Cooling the pie slowly and chilling for quite a bit of time will set the cheesecake. Some of the pecan pie portions will mix with the cheesecake, but overall, you will have a pecan pie texture on the bottom, a cheesecake layer in the middle, and a caramelized pecan layer over the top.

Pecan Cheesecake Pie in a baking dish with a slice removed

How To Serve This Cheesecake Pie

This pie is perfect for Thanksgiving, where it serves as a fusion of two classic favorites: classic pecan pie and cheesecake. Add our pumpkin pie for those who like a little variety.

A dollop of freshly whipped cream and a sprig of mint can give a refreshing touch, balancing the richness of the pie.

Serve with a scoop of creamy vanilla ice cream next to the pie slice for an extra indulgent dessert.

Consider adding fresh berries for a burst of color and a tart contrast to the sweet and creamy pie. Blueberries, strawberries, or even a citrusy fruit like kiwi could be a hit.

For an added layer of decadence, drizzle homemade or store-bought caramel sauce over each slice just before serving.

For another mash-up of desserts, check out our lemon meringue cheesecake. Our mini pecan cheesecake bites have all the same flavor as the original but served in bite-sized packages.

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Pecan Cheesecake Storage

While I doubt you’ll have leftovers of this delectable pie, here’s how to store it, just in case.

IN THE FRIDGE: Wrap your gooey pecan pie cheesecake in plastic wrap or aluminum foil and store it in the refrigerator for up to five to seven days.

IN THE FREEZER: Unfortunately, this particular recipe doesn’t freeze well.

Why This Incredible Pecan Cheesecake Pie is the Best

TWO DESSERTS IN ONE: This recipe combines two beloved desserts—cheesecake and pecan pie—into one decadent treat, offering the best of both worlds.

EASY TO MAKE: Despite its gourmet taste, the recipe is surprisingly manageable even for those new to baking.

IMPRESSIVE: It’s a dessert that simply impresses; it’s hard to find anyone who can resist the allure of two classic desserts united in one exquisite pie.

a slice of Pecan Cheesecake Pie drizzled with caramel syrup on a plate with a fork

Making a pecan cheesecake pie is an enjoyable endeavor that combines the richness of classic cheesecake with the nutty, caramel-like flavors of a traditional pecan pie. It’s a dessert suitable for numerous occasions, whether you’re celebrating a holiday, hosting a dinner party, or simply satisfying a sweet craving.

Pecan Cheesecake Pie Frequently Asked Questions

Can I make the crust from scratch?

If you have a go-to pie crust recipe, feel free to use it. The store-bought version is for convenience.

My pie doesn’t look set, even after chilling. What should I do?

If your pie doesn’t look firm even after chilling, it’s possible that it needed a longer baking time. You can return it to the oven for an additional 10-15 minutes, watching carefully to prevent overbaking.

Can I make individual portions instead of a whole pie?

Certainly! You can divide the recipe into smaller ramekins or pie dishes. However, be aware that the baking time may need to be adjusted.

My cheesecake layer cracked. What did I do wrong?

Cheesecake layers can crack for several reasons, including overmixing the batter or cooking at too high of a temperature. A water bath during baking can help prevent this.

More Favorite Desserts You’ll Love

Pecan Cheesecake Pie

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Prep Time 20

Cook Time 1

Total Time 5

Servings

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Ingredients

1 9-inch unbaked pie crust

Cheesecake Layer

12 ounces cream cheese, softened
⅔ cup granulated sugar
¼ teaspoon salt
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
¼ cup sour cream, room temperature
¼ cup heavy whipping cream
2 large eggs, room temperature

Pecan Pie Layer

3 large eggs
1 teaspoon vanilla extract
1 cup light corn syrup
⅓ cup granulated sugar
1 cup pecans, whole

Instructions

Preheat the oven to 350°F.
In a medium mixing bowl, beat the cream cheese and sugar together with a hand mixer (or stand mixer) until light and fluffy.
Add the salt, flour, vanilla, sour cream, and heavy cream. Mix just until combined.
By hand, mix in the eggs, one at a time. Stir gently to prevent extra air from getting into the mixture.
Pour the cheesecake mixture into the pie crust.
Whisk together the eggs, vanilla, corn syrup, and granulated sugar in a separate bowl until well combined.
Mix in the whole pecans. Gently spoon the pecan mixture over the cheesecake layer. Some of the mixture will seep through the cheesecake mixture (and as it bakes, the pecan pie layer will settle on the bottom), but spread out the pecans to cover the top of the pie as evenly as possible.
Bake for 60 minutes. The center of the pie will be slightly jiggly and will set as the pie cools. Turn off the oven, keeping the door closed for 20 minutes. After this 20 minutes, crack the oven door and leave the pie in place for another 20 minutes.
Remove the pie from the oven. Allow it to cool the rest of the way and then transfer to the refrigerator to chill for several hours before slicing and serving.

Notes

Make sure your cream cheese is at room temperature to ensure you don’t have any lumps in your cheesecake filling.
Do not mix in the eggs with an electric mixer. The eggs will hold too much air, resulting in your cheesecake puffing during cooking, and the cheesecake will crack.
Place the pie pan on a baking sheet for added stability when transferring it to and from the oven.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pie as the suggested baking time approaches. If the edges of your pie crust become too dark while baking, place aluminum foil around the edges to protect the crust.
Cooling the pie slowly and chilling for quite a bit of time will set the cheesecake. Some of the pecan pie portions will mix with the cheesecake, but overall, you will have a pecan pie texture on the bottom, a cheesecake layer in the middle, and a caramelized pecan layer over the top.

Nutrition

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Pecan Cheesecake Pie