Pecan Cheesecake Pie That Combines Two Classic Desserts

If you’ve ever been torn between a slice of pecan pie and a creamy cheesecake, this Pecan Cheesecake Pie solves that delicious dilemma. With its buttery crust, silky cheesecake center, and caramelized pecan topping, this dessert combines the best of both worlds into a rich, layered treat.

Inspired by Southern holiday tables, this pie is the kind of indulgent dessert that feels right at home during Thanksgiving, Christmas, or Sunday supper. It delivers a satisfying crunch from toasted pecans, a tangy-sweet middle from cream cheese, and a gooey, brown sugar topping that mimics the classic pecan pie.

It’s also incredibly make-ahead friendly and easy to slice — no water baths, no fuss. Let’s walk through how to make this crowd-pleasing pie from scratch.

Ingredients Overview

Each layer of this pecan cheesecake pie is distinct and serves a purpose, both in texture and flavor. Here’s a look at the main ingredients and how they work together:

Pie Crust

A standard 9-inch pie crust (store-bought or homemade) acts as the buttery, flaky foundation. For best results, blind-bake it slightly before filling to avoid sogginess. You can also use a graham cracker or cookie crust if you prefer.

Cream Cheese

Full-fat cream cheese provides that classic tang and smoothness in the cheesecake layer. Let it come to room temperature for easy mixing and a lump-free texture.

Granulated Sugar

Used in the cheesecake layer to sweeten without overpowering. It also helps create a creamy consistency when mixed with the cream cheese.

Egg

A single egg in the cheesecake layer helps bind and set the filling while keeping it custardy and smooth.

Vanilla Extract

Adds warmth and depth to both the cheesecake and pecan filling.

Brown Sugar

Dark brown sugar is the star of the pecan topping. Its molasses content gives the pie a deep, caramel flavor — a must-have for any pecan dessert.

Corn Syrup

Light corn syrup adds the gooey texture to the top layer, similar to traditional pecan pie. It also helps the topping set and slice cleanly.

Eggs (for the Pecan Layer)

Whisked into the sugar and corn syrup, eggs provide structure and richness. Be sure to whisk them in slowly so they don’t scramble if the sugar is warm.

Chopped Pecans

Toasted pecans bring crunch, nuttiness, and a warm aroma. You can use a mix of chopped and halved for texture and visual appeal.

Step-by-Step Instructions

This pie comes together in three easy layers: crust, cheesecake, and pecan topping. Here’s how to make it flawlessly every time.

1. Prepare the Pie Crust

• Preheat oven to 350°F (175°C).

• Roll out a 9-inch pie crust and fit it into a pie plate. Crimp the edges.

• Prick the bottom with a fork and bake for 8–10 minutes until just lightly golden.

• Set aside to cool slightly.

2. Make the Cheesecake Layer

• In a medium bowl, beat together:

  • 8 oz cream cheese, softened

  • ¼ cup granulated sugar

  • 1 large egg

  • 1 tsp vanilla extract

• Beat until smooth and creamy, about 2 minutes.

• Spread this mixture evenly into the bottom of the pre-baked crust.

3. Prepare the Pecan Layer

• In another bowl, whisk together:

  • ¾ cup light corn syrup

  • ½ cup packed dark brown sugar

  • 2 large eggs

  • 2 tbsp melted butter

  • 1 tsp vanilla extract

  • ½ tsp salt

• Stir in 1 cup chopped toasted pecans.

4. Assemble the Pie

• Carefully spoon the pecan filling over the cheesecake layer. Pour gently to keep the layers distinct.

• Optional: Add a few pecan halves on top for decoration.

5. Bake the Pie

• Bake at 350°F for 45–50 minutes, or until the center is set and only slightly jiggles when shaken.

• If the crust browns too quickly, cover the edges with foil halfway through baking.

6. Cool and Chill

• Allow the pie to cool completely at room temperature.

• Refrigerate for at least 3 hours before slicing — overnight is even better for clean cuts and flavor development.

Tips, Variations & Substitutions

• Blind-bake the crust: This prevents soggy bottoms and helps the layers bake evenly.

• No corn syrup? Substitute with maple syrup or golden syrup — the flavor will be slightly different but still delicious.

• Graham cracker crust: For a twist, use a graham cracker or vanilla wafer crust for extra crunch and flavor.

• Nut-free version: Use sunflower seeds or omit the pecan topping and replace with a streusel made of oats, butter, and brown sugar.

• Mini pies: Bake in muffin tins or mini tart pans for individual servings — reduce baking time to 25–30 minutes.

Serving Ideas & Occasions

Pecan Cheesecake Pie is a dessert meant to impress. Its layered structure makes it a natural centerpiece for festive gatherings.

• Serve with: Whipped cream or a scoop of vanilla ice cream.

• Occasions: Perfect for Thanksgiving, Christmas, potlucks, family dinners, or even as a holiday brunch dessert.

• Pair with: A strong cup of coffee, a glass of bourbon, or a drizzle of salted caramel for an extra indulgent touch.

It travels well, slices cleanly, and always gets rave reviews — especially from fans of pecan pie or cheesecake.

Nutritional & Health Notes

While definitely a rich dessert, a small slice is deeply satisfying. Here’s a general breakdown:

• Calories: Around 450–500 per slice (1/8 of pie)

• Carbs: High from the sugar and syrup (approx. 40–50g)

• Protein: 5–7g from eggs, cream cheese, and pecans

• Fat: Roughly 25g — mostly from butter, cream cheese, and nuts

Health-conscious tips:

• Use reduced-fat cream cheese (not fat-free) for a slightly lighter version.

• Cut sugar by 2–3 tablespoons in the pecan topping — it won’t compromise the texture much.

• Serve smaller slices with fresh fruit for balance.

FAQs

Q1: Can I make Pecan Cheesecake Pie ahead of time?

A1: Yes! It’s even better the next day. Make it up to 2 days in advance and store covered in the fridge.

Q2: Can I freeze this pie?

A2: Yes. Wrap tightly in plastic and foil, and freeze for up to 1 month. Thaw in the fridge overnight before serving.

Q3: How do I keep the cheesecake layer from mixing with the pecan topping?

A3: Spread the cheesecake evenly, then gently spoon the pecan mixture on top to avoid disturbing the layer underneath.

Q4: Can I use a pre-made graham cracker crust?

A4: Absolutely — just reduce the baking time by about 5 minutes and monitor closely so the crust doesn’t over-brown.

Q5: What’s the best way to toast pecans?

A5: Spread them on a baking sheet and bake at 350°F for 6–8 minutes until fragrant. Stir halfway through to avoid burning.

Q6: Can I add chocolate?

A6: Yes! Add ½ cup mini chocolate chips to the cheesecake layer or drizzle melted chocolate on top after baking.

Q7: How long does it keep?

A7: Stored in the refrigerator, this pie will stay fresh for 4–5 days. Serve chilled or let sit at room temp for 20 minutes before serving.

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