Pecan Cheesecake Pie

Pecans and cheesecake were meant to be together.  Make this Pecan Cheesecake Pie this holiday season and watch it disappear in no time at all.

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Cheesecake layered with a pecan pie for a fun and delicious pie that everyone will rave about!

Do you like cheesecake?  What about pecan pie?

Do I ever have the pie for you then!!!

The other day I asked a question on Facebook about whether you would eat apple or pumpkin pie first on Thanksgiving.  The response seemed to be split between the two pies, but it turns out a whole lot of people actually prefer pecan pie instead.  The amount of pecan pie lovers was news to me.  I have to admit that is one of my favorites too, but I have actually never made one before.  Time for that to change.

Cheesecake layered with a pecan pie for a fun and delicious pie that everyone will rave about!
So, my hubby and I got talking about pecan pie, and how I should really make one to share at Thanksgiving dinner.  But I didn’t just want to make the classic pecan pie, so here is the fun BruCrew twist to it.  We added a cheesecake layer that bakes up through the gooey caramel pecan layer.

Talk about amazing!

Cheesecake layered with a pecan pie for a fun and delicious pie that everyone will rave about!

I’m really glad this pie had to go to a church meeting with my husband this week, because I’m not so sure my diet resolve would have lasted if I started in on one slice.

Cheesecake layered with a pecan pie for a fun and delicious pie that everyone will rave about!

This pie starts with my favorite way to make crust.

It is called buy a pre made Pillsbury crust at the store.  Sure I could make my own, but most days I don’t want to mess with another thing.  Pillsbury has always been my go to crust, so why change now :-)

Big tip to know…make sure you spray your pie plate with non stick spray for this pie.  Mine stuck just a little, but it didn’t stop the guys from devouring it at my husband’s meeting.  He said he couldn’t believe how fast it went.

A small cheesecake layer gets spread on the bottom of the crust, then the pecan pie layer is poured on top of it.  Then amazing and magical things happen while it is in the oven.  When you pull it out of the oven, the cheesecake has baked through and become the middle layer.  Just be patient!  It needs to cool completely before you can cut into it and see all the layers.

I seriously can’t even wait to make another one of these pies!  It will be the first thing I eat for Thanksgiving dinner.  It will make a great appetizer…after all, it is cheese and nuts 😉

Cheesecake layered with a pecan pie for a fun and delicious pie that everyone will rave about!

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Pecan Cheesecake Pie

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 12 slices of pie

Pecan Cheesecake Pie

Cheesecake and pecan pie join together to make one amazing pie. Grab a cup of coffee and enjoy this one this holiday.


For the cheesecake layer
1 refrigerated pie crust (I use Pillsbury)
1 package cream cheese (8 oz.)
1/4 cup sugar
1 egg
For the pecan layer
2/3 cup dark corn syrup
2 eggs
2/3 cup sugar
1 1/2 Tablespoons butter, melted
1/2 teaspoon vanilla
1 cup pecans


  1. Spray a 9 inch pie plate with non stick baking spray. Press the pie crust into the pie plate and crimp the edges. Set aside. (do not bake)
  2. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the unbaked pie crust.
  3. Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla. Stir in the pecans. Gently spoon the mixture over the cheesecake layer. Cover the edges of the pie crust with strips of foil, so it doesn't burn. Bake at 350 degrees for 50 minutes. Remove from the oven and let cool 2-3 hours. It will be puffy when it comes out, but it will sink as it cools. Refrigerate until chilled all the way through. Cut into 12 slices.

Cheesecake layered with a pecan pie for a fun and delicious pie that everyone will rave about!

More pie recipes that you might enjoy:

Pumpkin Cheesecake Brownie Pie

Pumpkin Cheesecake Brownie Pie

Peanut Butter Butterfinger Pie

Peanut Butter Butterfinger Pie

Cheesecake Apple Pie

Cheesecake Apple Pie

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  1. Kentucky Lady 717 says

    Thanks for posting this….glad you liked it….can’t believe you’ve never made a pecan pie, that is my favorite pie, that and chocolate :) can’t wait to make this ….love cheesecake too.

  2. Angie says

    I’m so going to make this for Thanksgiving!!! I usually make a regular pecan pie but add cheesecake to it… absolutely genius! Can’t wait to try it. Thanks for the recipe!

  3. says

    This pie sounds amazing Jocelyn! Pecan pie and cheesecake together is brilliant! I would definitely choose this pie if it was on our dinner table :)

  4. Kim says

    Sounds amazing and I’m planning on making it for Thanksgiving! Just a couple questions- do you serve cold because of the cheesecake layer? Also would it still be delicious if I made it the night before or would you recommend making the same day serving? Thank you!!! Can’t wait to try it!

    • says

      Thank you and yes, it would need to be cold because of the cheesecake. Although you can let it set out a bit before actually serving it. I made it the night before we ate it and it was absolutely fine. I hope you love it as much as we did!

  5. says

    I am now making out my grocery list for Thanksgiving week and these ingredients are going on there. I will be making TWO of them for our “after party”. We have a dessert party that Saturday night. (One will never be enough). TOTALLY excited to try this. Pecan pie and cheesecake are both my favorites. :)
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  6. Nicole says

    Looking at the picture, it looks like your pecan layer is on the bottom, then the cheesecake layer; however in the recipe it states the opposite, to put your cheesecake layer first. Also, do you top with pecan halves before putting in the oven? Can’t wait to try this! We make a “double layer pumpkin pie” for Thanksgiving that has a cheesecake layer and pumpkin layer, it is divine!

    • says

      The directions and the picture are both correct! In my post I talk about how something magical happens in the oven and the layers switch places. Put the cheesecake in first, then combine all your filling ingredients WITH the pecans and gently spoon over the cheesecake batter. After it gets done baking, the gooey layer will be under the cheesecake :-)

  7. Tiffany says

    I’ve tried this Pecan cheesecake pie recipe and it’s delicious but the since all the Pecan syrups sunk to the bottom the pie crust stuck in the pie plate. We had to spoon it out. Do you have any tips to prevent this

    • says

      I did mention in the recipe to spray your pie plate with a non stick spray so that wouldn’t happen. My very first test pie had the same issue, so I made sure to mention that in my recipe. I’m glad you liked the pie though.

  8. Crystal says

    Just discovered the site and I love it, can’t wait to try this pie for Christmas! Can light corn syrup be used instead of dark?

  9. Jocelyn E says

    The Pecan Cheese Cake Pie and the Pumpkin cheesecake bites were a huge hit Thanksgiving. Now I have family members who are requesting them for their households Christmas. I love this website and I love the food. Everything we have tried has been great. It keeps my husband and me looking like we know how to cook! Keep up the great work!!

  10. Brad says

    This pie is amazing!! I made a couple changes to the recipe for mine. I drizzled with caramel on the top & sense corn syrup is so unhealthy. I replaced it with a mixture of 1 cup hot water with 1/4 cup brown sugar, stir until dissolved then measured out 2/3 cup of that mixture to substitute for corn syrup:-)

  11. Debbie says

    I’m not a baker- this is my first time baking a pie ever!…the directions for the pie crust on the box say to bake the crust before filling. Do I bake the crust before putting in the layers or put in the raw crust, cheesecake, & pecan mixture at the same time? I’m making this as I type!

  12. Melissa says

    I made this yesterday and my family devoured it! Luckily the pie crust comes in packages of two so I can make another. Thank you for this recipe…it was delicious!!

      • Debbie says

        I have a question…wanting to make this for a large gathering for Thanksgiving, can I make a double batch in a 13×9 glass dish, and if so, what temp and how long? any suggestions would be appreciated! Thank you in advance!

        • says

          I’m not really sure how long this would bake in a different pan since I have never tried it that way. My suggestion is just to make 2 pies :-) Definitely keep me posted if you try it in a different pan though!

  13. Marina says

    This looks sooo good! Would I use raw pecans or roasted/salted? I went to Trader Joe’s & I wasn’t sure which to use for this. Thank you!!

  14. says

    I made this for an office cook off today. It won first prize in the dessert category and there was not a crumb left. Wonderful recipe, I did make my own crust, which I think is worth the effort. Thanks for this awesome recipe.

  15. says

    Hello, I just found this and I am planning on making it for thanksgiving this year. Would it still work if we used a premade Graham cracker crust?

    • says

      I’m not sure about that since I have never tried it with a graham cracker crust. I’m worried that the gooey pecan layer that sinks to the bottom would go through the graham cracker crust…but I can’t really say for sure. If you try it, let me know how it works.

      • says

        Hi , I just made this and when I cut into it, it’s not held together like your version. I followed the directions to the letter. It tastes delicious but doesn’t look like yours. It says cool then refrigerate. In my experience, cheesecake usually needs to be refrigerated for 8 hours…this one was more like 3. Is that the problem? Please help. Bought enough to make another for tomorrow. Thanks.

        • says

          I usually make it the night before and refrigerate it overnight. I let it cool for 2 hours on the counter and then place in the refrigerator to chill completely. It needs to stay refrigerated because of the cheesecake layer!

  16. Lacy says

    I just made this pie (can’t wait to try it but the way). It’s been sitting out cooling for almost 30 min and it’s still really jiggly. Is not cooked enough? Followed the right temp and cook time. Or does it set up later?
    Thanks :)

  17. Nancie says

    I thought I would love it, but I was disappointed. I would not make it again. The cheesecake layer was underwhelming being overpowered by the pecans. Not worth the effort.

    • says

      I’m sorry to hear that. This is seriously one of our family favorites. The cheesecake isn’t meant to be the star of the pie…it is just a creamy layer to compliment the gooey pecan pie.

  18. says

    We made this for Thanksgiving and it was delicious. My only complaint, and this has more to do with me getting older than the recipe, it was a little too sweet for my taste. Maybe next time we’ll use less sugar or something.

  19. Cheryl says

    I made this and it looks great. The only problem is I forgot to refrigerate it overnight. I did refrigerate it the next day for at least. 3 hours before I planned to eat it. Do you think it is ruined or safe to eat?


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