Pecan Cheesecake Pie That Combines Two Classic Desserts
A rich, layered pie featuring a creamy cheesecake base topped with gooey brown sugar pecan filling — the perfect cross between cheesecake and classic pecan pie.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 4+ hours
- Yield: 8 slices 1x
Ingredients
Crust
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1 9-inch pie crust (homemade or store-bought), partially baked
Cheesecake Layer
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8 oz cream cheese, softened
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¼ cup granulated sugar
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1 large egg
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1 tsp vanilla extract
Pecan Topping
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¾ cup light corn syrup
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½ cup dark brown sugar
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2 large eggs
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2 tbsp melted butter
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1 tsp vanilla extract
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½ tsp salt
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1 cup chopped toasted pecans
Instructions
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Preheat oven to 350°F. Partially bake crust for 8–10 minutes and cool.
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Beat cream cheese, sugar, egg, and vanilla until smooth. Spread into crust.
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In another bowl, whisk corn syrup, brown sugar, eggs, butter, vanilla, and salt. Stir in pecans.
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Carefully pour pecan mixture over cheesecake layer.
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Bake 45–50 minutes, until center is just set.
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Cool completely, then chill at least 3 hours before serving.
Notes
Make ahead and refrigerate up to 2 days. Excellent with whipped cream or ice cream.