September 18, 2023
Review RecipePecan Cheesecake Pie
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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Delight in a slice of this layered pecan cheesecake pie, where the sweet caramel notes of the pecan topping meet the lusciousness of cream cheese in an unforgettable and irresistible dessert.
Pecan Cheesecake Pie Ingredients
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
Substitutions and Additions
PIE CRUST: You can use a gluten-free pie crust for dietary reasons, though it may slightly alter the texture. If you have a preferred homemade pie crust recipe, you can also use that instead of store-bought.
SUGAR: Coconut sugar can replace granulated sugar for a more natural sweetness.
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.
STEP THREE: Add the salt, flour, vanilla, sour cream, and heavy cream. Mix just until combined.
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.
Some of the mixture will seep through the cheesecake mixture (and as the cheesecake 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.
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.
How To Serve
Let’s look at some delicious ways to serve this pecan cheesecake pie.
This pie is perfect for Thanksgiving, where it serves as a fusion of two classic favorites: 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.
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 5-7 days.
IN THE FREEZER: Unfortunately, this particular recipe doesn’t freeze well.
REHEATING: For best results, let the pie come to room temperature and then warm it in a 300°F oven for about ten minutes.
Why We Love This Recipe
We’re head over heels for this pecan cheesecake pie for many reasons.
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, making it a joy to create.
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.
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.
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.
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Pecan Cheesecake Pie
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.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Servings 12
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
Calories: 429kcal | Carbohydrates: 50g | Protein: 6g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 246mg | Potassium: 128mg | Fiber: 1g | Sugar: 40g | Vitamin A: 601IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 1mg
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