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 Time20

Cook Time1

Chill Time3 40

Total Time5

Course: Dessert

Cuisine: American

Keyword: Pecan Cheesecake Pie Recipe

Servings:

Calories: 429kcal

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.

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