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Best Pecan Cheesecake Pie

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Pecan pie and cheesecake were meant to be together.  Make the best Pecan Cheesecake Pie this holiday season and watch the gooey layers disappear in no time at all.

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A slice of pecan cheesecake pie on a white plate with the whole pie behind it

Do you like cheesecake?  What about pecan pie? If so, I have a pie recipe that you need to make ASAP!!!

A few years ago I asked what kind of pies people eat at Thanksgiving. I thought this Apple Crisp Pie or this Traditional 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. The amount of pecan pie fans actually surprised me.  

I have to admit that I happen to love that particular pie too, but I had never made one before.  Time for that to change.

Overhead picture of a slice of pecan cheesecake pie on a white plate

So, my hubby and I got talking about pecan pie, and how we should make one to share at Thanksgiving dinner along with this Easy Pumpkin Crunch Cobbler.

But I didn’t just want to make the classic pecan pie, so we came up with a fun BruCrew twist for it.  Since we love to add cheesecake to a lot of the desserts we make, we added a cheesecake layer to the gooey pecan pie.

The cheesecake layer magically comes up through the gooey caramel pecan layer as it bakes in the oven. Or the pecan pie layer sinks down to the bottom as it bakes. Either way, talk about simply amazing!

A slice of pecan cheesecake pie on a white plate with a cup of coffee behind it

This cheesecake pie starts with my favorite way to make crust. It is called buying a pre-made Pillsbury crust at the store.  Sure, I could make my own, but most days I don’t want to mess with one more thing.  

Pillsbury has always been my go-to crust, so why change now. If you like making homemade pie crusts, go ahead and do that.  Either one works.

How to make a Pecan Cheesecake Pie:

  1. 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 plate.  This will help the crust from sticking to the bottom of the plate. Crimp the edges and place the pie crust in the fridge.
  2. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread the cheesecake mixture in the chilled crust.
  3. Whisk together the corn syrup, eggs, sugar, butter, and vanilla. Add the pecans and stir until coated.
  4. Spoon the pecan mixture over the cheesecake layer gently. Cover the pie crust edges with foil or use a pie shield to keep it from over browning.
  5. Bake and then chill completely before serving.

I seriously can’t even wait to make another Pecan Cheesecake Pie!  It will be the first thing I eat for Thanksgiving dinner.  Then I’m going for a slice of Pumpkin Pecan Cheesecake Pie next.  

They are both cheese and nuts, so I’m calling them appetizers.  Wink, wink!

A slice of pecan cheesecake pie on a white plate with the pie plate behind it

More easy pie recipes you may enjoy:

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Pecan Cheesecake Pie

Pecan Cheesecake Pie

Yield: 10 slices
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

Layers of cheesecake and pecan pie join together to make one amazing dessert. Grab a cup of coffee and enjoy a slice of this Pecan Cheesecake Pie during the holidays.

Ingredients

For the Cheesecake Layer

  • 1 refrigerated pie crust
  • 8 ounce package cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg

For the Pecan Layer

  • 2/3 cup dark corn syrup
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1 1/2 Tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup pecans

Instructions

  1. Preheat oven to 350 degrees. Spray a 9.5 inch pie plate with a thin layers of nonstick baking spray.
  2. Press the pie crust into the pie plate and crimp the edges. Refrigerate while you make the fillings.
  3. Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread in the bottom of the unbaked pie crust.
  4. Whisk together the dark corn syrup, eggs, sugar, butter, and vanilla.
  5. Stir in the pecans. Gently spoon the mixture over the cheesecake layer.
  6. Cover the edges of the pie crust with a pie shield or strips of foil, so it doesn't burn. Bake for 50 minutes.
  7. Remove from the oven and let cool 1-2 hours. It will be puffy when it comes out, but it will sink as it cools.
  8. Refrigerate until chilled all the way through.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Pie & Ice Cream

Two pictures of pecan cheesecake pie collaged together with a brown text box

*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.

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  • 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.

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  • Pecan Pie Is my favorite pie. I love it and it just reminds me of the cozy holidays. This is a genius idea! I am new to loving cheesecake, but I am ALL over this pie. Incredible!

    Reply

  • Haha, cackling at your instructions for making pie crust. Step 1: drive to store…
    Hey, if it produces a pie that looks like this, I’m not arguing! Pecan pie and cheesecake are two desserts that were destined to be together . I love it!

    Reply

  • Whoa! I’m gonna need to get my hands on a slice of this! I love that you combined two really awesome desserts into one. Pillsbury is my go to pie crust as well. Super easy and always so good! Love this!

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  • Putting pecan pie and cheesecake together IN A CRUST is just brilliant. I am so impressed you are doing this cleanse right before the holiday season (since bakers celebrate the holidays weeks in advance through their food!) I would definitely want this to be first on my Thanksgiving list too!

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  • 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!

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  • 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!

    Reply

    • 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!

      Reply

  • 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. 🙂

    Reply

  • 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!

    Reply

    • 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 🙂

      Reply

  • 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

    Reply

    • 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.

      Reply

  • 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?

    Reply

  • 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!!

    Reply

  • 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:-)

    Reply

  • 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!

    Reply

  • 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!!

    Reply

      • 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!

        Reply

        • 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!

          Reply

  • 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!!

    Reply

  • 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.

    Reply

    • 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.

      Reply

      • 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.

        Reply

        • 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!

          Reply

  • 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 🙂

    Reply

  • 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.

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  • 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.

    Reply

  • 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?

    Reply

  • Made this pie yesterday for Thanksgiving and received so many compliments for it!

    It was delicious, it was just the right amount of sweet for everyone.

    Loved it!!

    Reply

  • 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.

    Reply

  • 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?

    Reply

    • 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!

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  • 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?

    Reply

    • 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!

      Reply

  • 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!

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  • 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!

    Reply

    • 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!

      Reply

  • 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!

    Reply

  • 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.

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    • 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.

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  • 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.

    Reply

    • 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!

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      • 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?

        Reply

        • 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!

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