This Pecan Cheesecake Pie is the mashup you need in your life. The pecan pie you remember growing up with matches perfectly with the cheesecake you love. Once you make it, pecan cheesecake will ALWAYS be at the top of your "go to" recipe list.
Pecan Cheesecake
Do you like cheesecake? What about pecan pie? If so, I have a pecan pie cheesecake recipe that you need to make ASAP!!!
A few years ago I asked on Facebook what kind of pies people eat for the holidays. I thought for sure an apple pie or pumpkin pie would win the battle. The response was pretty split between those two pies.
But it also turns out that a lot of people actually prefer pecan pie. I don't know why that surprised me because I happen to love a rich gooey pecan pie too.
Since I had actually never made one, it went on our to do list for the week. But I didn't want to make a classic pecan pie, so we came up with a fun BruCrew twist for it.
Since we love adding cheesecake to the desserts we make, so we added a creamy vanilla cheesecake layer to the easy pecan pie recipe. Turns out that a pecan pie cheesecake was our best idea of the week!
This pecan cheesecake pie is a delicious recipe that you will enjoy making all year long.
Pecan Pie Cheesecake Ingredients
This cheesecake pie is easy to put together with just a few ingredients for each layer. Measure everything for each part of the recipe first to save time when putting the pecan pie cheesecake together.
For the Pie Crust
- You can use a store bought crust or make a homemade pie crust for this pecan cheesecake pie.
For the Cheesecake Layer
- Cream Cheese - Use a full fat cream cheese for best flavor. Set it out ahead of time, so it can soften.
- Sugar - Sweetens the filling.
- Egg - Binds the ingredients and adds richness and flavor.
For the Pecan Pie Filling
- Dark Corn Syrup - Adds sweetness and a darker color. Light corn syrup or maple syrup can also be used, but your filling will be lighter.
- Eggs - Rich flavor to the gooey pecan pie layer.
- Butter - Unsalted and melted.
- Vanilla Extract - Adds flavor.
- Pecans - Whole raw pecans look great on top of this cheesecake pie, but you can also chop them if you prefer smaller pieces of nuts in the pie.
How to make a Pecan Cheesecake Pie
Pecan pie and cheesecake were meant to be together. Follow the steps for each layer and the cheesecake pecan pie will come together easily.
The cheesecake layer magically floats up through the gooey caramel pecan pie layer as it bakes in the oven.
Step One: Pie Crust
- Spray a 9-inch pie plate with nonstick spray, then sprinkle both sides of your pie crust with a little bit of flour before placing it in the prepared pan.
- Crimp the edges, brush with a thin layer of beaten egg white, and place the pie crust in the fridge.
Step Two: Cheesecake Filling
- Using a stand mixer with a paddle attachment or a hand mixer, beat the cream cheese and sugar in a mixing bowl until creamy.
- Add the egg and beat again.
- Spread the cheesecake filling in the chilled pie crust.
Step Three: Pecan Pie Filling
- Whisk together the corn syrup, eggs, sugar, butter, and vanilla in a medium bowl.
- Add the pecans to the mixture and stir until coated.
- Spoon the pecan mixture over the cheesecake layer gently.
Step Four: Bake
- Cover the pie crust edges with aluminum foil or use a pie shield to keep it from over browning.
- Bake 50 minutes. Remove and place it on a cooling rack. Let the cheesecake cool on the counter for 1-2 hours.
- Refrigerate until the cheesecake pie is chilled through.
- Serve it plain or add a swirl of homemade whipped cream to each slice.
Recipe FAQ'S
Sprinkle both sides of the pie crust with a little bit of flour to keep the crust from sticking to the bottom of the plate later.
Brush the bottom of the pie crust with a little bit of a beaten egg white. Chill the crust for 15 minutes before spreading the cheesecake filling in it.
Yes, this pie needs to be stored in the refrigerator because of the cheesecake layer and gooey pecan layer. Once the pie has cooled completely, cover it and place it in the refrigerator for 3-4 days.
Yes, it is a great dessert to make 1-2 days ahead of time because it needs time to chill before serving.
More Easy Pie Recipes
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- No Bake Strawberry Pie
- Chubby Hubby Ice Cream Pie
- Fudge Pecan Pie
- Chocolate Banana Cream Pie
- Peanut Butter Pie with pudding
- Pumpkin Pecan Cheesecake
- Apple Pie Cheesecake
- Easy Cherry Pie
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Recipe
Pecan Cheesecake Pie
This Pecan Cheesecake Pie is the mashup you need in your life. The pecan pie you remember growing up with matches perfectly with the cheesecake you love. Once you make it, pecan cheesecake will ALWAYS be at the top of your "go to" recipe list.
Ingredients
For the Cheesecake Layer
- 1 refrigerated pie crust
- 8 ounce package cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
For the Pecan Layer
- ⅔ cup dark corn syrup
- 2 large eggs
- ⅔ cup granulated sugar
- 1 ½ tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 1 cup pecans
Instructions
- Preheat oven to 350°. Spray a 9-inch pie plate with nonstick baking spray and sprinkle with a little bit of flour.
- Press the pie crust into the pie plate and crimp the edges. Refrigerate while you make the fillings.
- Mix the cream cheese and sugar until smooth and creamy. Add the egg and beat again. Spread in the bottom of the unbaked pie crust.
- Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans, then gently spoon the mixture over the cheesecake layer.
- Cover the edges of the pie crust with a pie shield or strips of foil so it doesn't burn. Bake for 50 minutes.
- Remove from the oven and let cool for 1-2 hours. It will be puffy when it comes out, but it will sink as it cools. Refrigerate until chilled all the way through.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 401Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 83mgSodium: 199mgCarbohydrates: 47gFiber: 2gSugar: 37gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Pecan Cheesecake Pie was first published on November 14, 2013. The photos and the post were updated and republished on November 14, 2019.
Tressa Jantzen
First I had made a different pecan cheesecake pie for Christmas. The corn syrup mixture was watery and the cream cheese mixture wasn’t enough so I tried this one and doubled the cheesecake and I should have halved the corn syrup mixture because it didn’t thicken either. This Recipe tastes amazing so I think I’m gonna work on perfecting this recipe.
Jocelyn
I'm glad you found this one, although I would recommend making it as written before "perfecting" it. This is a pie not a cheesecake, so that is why the layers are the size they are. Doubling the cheesecake layer will affect how the pecan pie filling sets ups which is why your layer didn't thicken.
Njm
Delicious dessert but the amount of caro syrup seemed off - the pie would not set properly even after increasing the bake time. I will try again and reduce the syrup by half. (Way too much sugar anyway).
Jocelyn
I'm so sorry this recipe didn't work for you. We make this recipe all the time, so the measurements are correct. In fact we made two for dinner yesterday, and they turned out great. It should be jiggly when you take it out of the oven, but it will set up after chilling for 4-5 hours in the fridge. The only thing that I can think of that would make a difference may be the type of pie plate you use. We use a glass plate.
Vickie
Excellent pie. Satisfies my love of cheesecake and Hubby's love of pecan pie.
Catherine Quish
Can you use maple syrup.
Jocelyn
I haven't tried it with maple syrup, but I did some research and it looks like you can use it in a one-to-one ratio and it will be fine. I hope you enjoy the pie.
Janna
After seeing this recipe many months ago, I finally made it. And it is just fabulous! I love pecan pie and cheesecake, but they both can feel so rich. Somehow this marriage just unites and calms them both down. (Not with fewer calories, alas! But so worth it.)
It is so delicious with a nice cup of tea.
Thanks for the recipe.
rose
Can this be made in a pre-made graham pie crust? Your thoughts?
Jocelyn
I honestly am not sure! We have made it so many times, but always use a regular pie crust. I did google it and saw a recipe on a website for pecan pie with a graham crust. My guess is that you could do it, but the crust would need to be baked and cooled first. Again I'm not 100% sure since I haven't tested it, so keep me posted if you do try it.
Lauri
I am making this now for thanksgiving tomorrow. Followed recipe but pie crust looks undercooked and very jiggly. Help!!!
Jocelyn
Was it in for the full 50 minutes? The pie should only be slightly wiggly and puffed up, not super jiggly. This pie will set up some as it cools. I wonder if your oven bakes slightly slower or lower than mine. I would probably bake it an additional 5-10 minutes. I hope that helps!
Shannon
would light corn syrup work?
Jocelyn
Yes, that works fine too. I hope you enjoy the pie.
TabiW
I can't WAIT to take a bite! Question though! I made using all your directions exactly as you instructed... EXCEPT I had to pause for about 1hr after pouring the cheesecake layer in to drop my kids off at school?. I refrigerated the chz cake/crust & left the pecan mixture out on the counter. I stirred the syrup mix well & followed the rest to the letter, but my pecans never sank. It's been chilling now for about 5 min.
Jocelyn
The pecans will not sink to the bottom because of the cheesecake layer. The only thing that sinks to the bottom of the crust is the gooey goodness. I hope you enjoy the pie!
Tabi
Thank you so much, it was FANTASTIC! My 94y/o grandma says its her new favorite dessert - which is quite the achievement bc she's the reigning pie queen at her church for nearly EIGHT DECADES! ? I'm trying the puff pastry crust that (I've made 1 every week lol ) another commenter recommended...do you think I need to change anything up w the temp & time?
Jocelyn
I am honored and excited that your grandma loved it so much! That means a lot to me. Thank you so much for sharing with me. As for the crust, I don't think anything else would need to change to use that one. BUT, I haven't tried it this way so I can't say that for sure. If you try it, keep me posted on how it works and tastes!
Lonnie
Same. I’ve made this pie for four years in a row and only one time was the pecan feeling not runny, what am I doing wrong?
Michelle
I've made this pie twice! What am I doing wrong? When i spoon or even pour the topping onto the cream cheese it sinks to the bottom. I use a frozen already made crust.
Jocelyn
You are not doing anything wrong. The gooey layer is supposed to sink to the bottom leaving the cheesecake in the center and the pecans on the top.
Kimberly
This was a very simple to make and tastes as good as it looks! This will be a go to recipe for me. I made a double batch for 2 pies and very pleased. I often will add a
little something to give it my own spin but this was delicious the way the recipe is written! The cheesecake part was so simple...Loved it! Thanks for sharing!
Felicia
Do you cover the pie when you put it in the refrigerator.
Jocelyn
Yes, you can loosely cover it with foil when you place it in the fridge! I hope you enjoy the pie!
Beth
This is my fourth year making this pie, it’s in the oven as I type! The first year it came out perfect the last two years it was runny, though that didn’t stop the guests from devouring it. I have high hopes for this years pie. My family requests this pie every Thanksgiving so it has become a family tradition, thank you for the delicious recipe and memories. Happy Thanksgiving!
Jocelyn
I am so glad to hear that you and your family love this pie! It is one of our absolutely favorites too! I'm not sure what would cause it to be runny though. I've made it countless times and never had that happen, so I'm not sure what could be causing that issue. Happy Thanksgiving!
Esmeralda
I love this pie but it's never enough so If i want to double the amount of everything to make a deep dish, dose that mean the cooking time is twice as long too?
Jocelyn
I would not recommend doubling and putting it in a deep dish pan for a number of reasons. The ratio of nuts to filling will not be the same, and I really do not know how much longer it would need to bake. To get the same consistency and taste that you love, it would be better to just make two pies. One for you and one for guests. LOL!
MrsSparks
I make this all the time for my husband. It's his favorite! Thanks for an amazing recipe. I do only one thing different, I use a sheet of puff pastry as the crust. The gooey part sinks into the top layers. It's wonderful!
Jocelyn
I love the idea of using puff pastry for the crust. It sounds amazing!
Agness of Run Agness Run
Made it yesterday! It is perfect due to your detailed recipe! Thanks for sharing.
Casey
Ok I took my pie out of the oven, and it's puffy like you said it would be, but it's also pretty "jiggly". Is that normal?
Jocelyn
Yes, that's perfectly normal. It will settle as it cools, and then the filling will thicken after you refrigerate the pie. I hope you enjoy it! It's one of our favorites!
Pamela Bowser
I am not sure how many of the people who commented read the recipe ingredients. and instructions. Calls for 2 eggs. Says to add an egg to cream cheese layer then says to add "eggs" to the pecan filling part. There are only two eggs? What do I do?
Jocelyn
The recipe clearly states that there are 3 eggs in the recipe. There is one egg under the cheesecake layer ingredients, and two eggs under the pecan pie layer ingredients. I hope that helps!
Mattie
I just made two of these pecan cheesecake pies ,I used the store pie crust in the pan frozen deep dish hope that's OK will let you know how it turns out . My two favorite together always want to make but never found a recipe that I like until now so easy .thank you.