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 Crisp Pie or a Traditional Pumpkin Pie recipe 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.
Frequently Asked Questions
Why does the pie crust stick to the pie plate?
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.
How do you keep pecan pie filling from leaking out of the crust?
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.
Does this pecan pie cheesecake need to be refrigerated?
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.
Can this cheesecake pie be made ahead of time?
Yes, it is a great dessert to make 1-2 days ahead of time because it needs time to chill before serving.
CLICK HERE TO PIN THE RECIPE FOR LATER!
More Easy Pie Recipes
- Chocolate Coconut Pie
- 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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Pecan Cheesecake Pie Recipe
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
- 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
- Preheat oven to 350 degrees. Spray a 9.5 inch pie plate with a thin layers of nonstick baking spray.
- Press the pie crust into the pie plate and crimp the edges. Refrigerate while you make the fillings.
- Beat the cream cheese and sugar until 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. 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 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.
Shannon says
would light corn syrup work?
Jocelyn says
Yes, that works fine too. I hope you enjoy the pie.
TabiW says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
Do you cover the pie when you put it in the refrigerator.
Jocelyn says
Yes, you can loosely cover it with foil when you place it in the fridge! I hope you enjoy the pie!
Beth says
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 says
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!
MrsSparks says
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 says
I love the idea of using puff pastry for the crust. It sounds amazing!
Agness of Run Agness Run says
Made it yesterday! It is perfect due to your detailed recipe! Thanks for sharing.
Casey says
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 says
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 says
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 says
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 says
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.
Yasmery says
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!!
Jocelyn says
I am so glad to hear that!!!
Beck says
Wow! My momma would love this pie! She loves cheesecake and pecan pie.
Michele says
Thanks SO much for this recipe…This is one of my favorites, we LOVED it!
Jocelyn says
You are so very welcome 🙂 Thank you so much for sharing!!!
Denise says
can this be made ahead and frozen? i’d love to slice it and freeze individual slices for when my sweet tooth kicks in.
Jocelyn Brubaker says
I think that would be fine to freeze this pie. That sounds like a great idea to freeze it and only enjoy one slice at a time. Keep me posted on how it works out for you!
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?
Jocelyn Brubaker says
Oh, no! Yeah, I probably wouldn’t eat it. Cheesecake is a dairy and needs to be refrigerated 🙁
Cheryl says
I’m so bummed! And so is my family! Won’t make this mistake again!
Robin 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.
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.
Jocelyn Brubaker 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.
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 🙂
Jocelyn Brubaker says
It does take some time to set up. Keep it in the refrigerator until you serve it tomorrow 🙂
Nicole says
I just took mine out the oven and I’m afraid it’s not going to turn out right because it is really jiggly!!!
Jocelyn Brubaker says
As long as you baked it for the 50 minutes, it will be ok. It sets up as it cools 🙂 Give it time to chill completely before cutting into it!
jess 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?
Jocelyn Brubaker 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.
MichelleQ 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.
Jocelyn Brubaker 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!
Sue Weidman 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.
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!!
Jocelyn Brubaker says
You could use any kind of pecan in this, but I did use the raw pecans for mine.
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!!
Jocelyn Brubaker says
Woo hoo! I love hearing that your family loved it!!! And yay, for 2 packs of pie crust so you can have another one very soon 🙂
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!
Jocelyn Brubaker 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!
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!
Jocelyn Brubaker says
No, do not bake the pie crust first. You will put the pie together with the raw dough. It will cook with everything else. I hope you like it!
Debbie says
Thank you so much for your quick reply….I will definitely keep you posted as to how this goes!,
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:-)
jan says
making this tonight!
Rosemary Wilcher says
Thank you so much for this yummy and delicious pie recipe! I can’t wait to bake it!
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!!
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?
Jocelyn Brubaker says
I am so glad you “found” my blog 🙂 I think the light corn syrup would be fine…the pie filling just wouldn’t be as dark. Definitely make it though…it is our new favorite pie!!!
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
Jocelyn Brubaker 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.
Ximena says
I forgot to add the butter:( is my pie ruined? I already have it in the oven. I’m so upset. Dangit!!
Jocelyn Brubaker says
Are you talking about the butter in the pecan filling? It should be ok, maybe just not as gooey. Keep me posted!!!
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!
Jocelyn Brubaker 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 🙂
capturing joy with kristen duke says
Oh heavens—WOW!! Pinning for later!
Karly says
My favorites in one fantastic dessert! Thanks for linking up with What’s Cookin’ Wednesday!
Sinea Pies 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. 🙂
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!
Jocelyn Brubaker 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!
Meegan says
Happily sharing Your Pecan Cheese Cake on my FB page right now.
Thanks for linking up to Tickled Pink Times Two!! xoxo
Jocelyn Brubaker says
Thanks Meegan!
Holly says
Do you cover the pie when baking (or the edges to prevent burning?)
Jocelyn Brubaker says
Yes, I covered the edges of the pie crust with foil the entire time. Did I forget that in the directions? I will go update it right now! Thanks for letting me know!
Chels R. says
My dad loves Pecan Pie. I usually make him one because no one else does, but this a great compromise between favorites.
Jocelyn Brubaker says
Thanks Chels!!
Liz says
Nice recipes. Thank you.
Jocelyn Brubaker says
Thanks Liz!!
Chung-Ah | Damn Delicious says
You had me at cheesecake! Pinned!
Jocelyn Brubaker says
Thanks Chung-Ah!!
Jaclyn says
I love cheesecake and this version looks irresistible!
Jocelyn Brubaker says
Thanks Jaclyn!!
Kelly 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 🙂
Jocelyn Brubaker says
Thanks Kelly!!
Johlene says
If I baked this pie, it would be finished within 24hrs in my house!! I´m NUTS for anything pecan 🙂 lol! Have a great week!! Xx
Jocelyn Brubaker says
Thanks Johlene!!
Brenda @ Chatting Over Chocolate says
YUM! Cheesecake + Pie?! Yes, please & thank you!! 😉 Thanks for sharing!
Jocelyn Brubaker says
Thanks Brenda!!
Eat Good 4 Life says
Your dessert creations are sensational. I can not get over them 🙂
Jocelyn Brubaker says
Thanks Miryam!! 🙂
Maria says
Oh my gosh….. I really shouldn’t be looking at this before going to bed, it’s making me sooo hungry! This looks AMAZING.
Jocelyn Brubaker says
Haha! I do that to myself all the time! 😉 Thanks Maria!!
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!
Jocelyn Brubaker says
You’re so welcome. Angie!!
Aimee @ ShugarySweets says
OMG you’re killing me with this pie. Pecans and Cheesecake? And that crust? Good grief.
Jocelyn Brubaker says
Thanks Aimee!! 😉
Kelli @ The Corner Kitchen says
Two amazing, indulgent pies in one….oh, heck yes! No more having to decide between two different desserts when it’s all wrapped up in one!
Jocelyn Brubaker says
My thoughts exactly!! 🙂
Mary Frances @ The Sweet {Tooth} Life says
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!
Jocelyn Brubaker says
Thanks Mary Frances!!
Samantha @ Five Heart Home says
My hubby’s favorite is pecan pie, and I love cheesecake, so Jocelyn…you have come up with a perfect pie solution for our marriage! Plus, you could not be more right about nuts + cheese = appetizer. Brilliant. 😉
Jocelyn Brubaker says
So glad I could help!! 🙂 Thank you so much Samantha!!
Beth @ bethcakes says
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!
Jocelyn Brubaker says
Thanks Beth!!
Regan says
Yep……this is gonna be at Thanksgiving! Thanks a bunch!
Jocelyn Brubaker says
That’s great!! You’re welcome! 🙂
Andi says
Looks so Yummy! Love pecans and adding cream cheese takes the traditional Pecan Pie to another level. Andi
Jocelyn Brubaker says
Thanks Andi!!
Thierry says
Congratulations and thank you for your blog. Even though I speak little English I like reading you. This recipe is very tasty, it makes you want.
Jocelyn Brubaker says
Thank you Thierry!! 🙂
Elizabeth @ SugarHero.com says
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!
Jocelyn Brubaker says
Hehe, thanks Elizabeth!!
Elizabeth @ Confessions of a Baking Queen says
This is one of those desserts that would be a crowd stunner but I love how easy the directions are!! Cheesecake and pecan pie is a brilliant mix!!
Jocelyn Brubaker says
Thanks Elizabeth!!
Averie @ Averie Cooks says
buy a pre made Pillsbury crust at the store <— good thinking 🙂 With all that's going on there, no one is going to care or notice the crust. It's the filling!!! that I must have! Pinned!
Jocelyn Brubaker says
Exactly!! Thanks Averie!
Tieghan says
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!
Jocelyn Brubaker says
Thanks Tieghan!!
Renee@ Two in the Kitchen says
Pecan pie AND cheesecake?? Now you’re talking!! I love your favorite pie crust ‘recipe’ too by the way!! I often go that route myself! 😉
Jocelyn Brubaker says
Haha, thanks Renee!!
Laura @ Lauras Baking Talent says
Wow this looks amazing 🙂 What a fun idea!
Jocelyn Brubaker says
Thanks Laura!!
Liz says
This looks amazing Jocelyn…..the best of both worlds! 🙂
Jocelyn Brubaker says
Thanks Liz!!
Dalia says
This is the perfect combination for the hubs, his two favorites in one dish.
Jocelyn Brubaker says
You must make it for him then! 🙂
Jenn@eatcakefordinner says
Oh my heck – I want this for my appetizer too 🙂
Jocelyn Brubaker says
Yes, please do join me!! 🙂
Erin | The Law Student's Wife says
Pecan pie is one of my absolute favorites too! And now that you’ve combined it with cheesecake? Bring on the food coma!
Jocelyn Brubaker says
I can’t wait for that food coma!! Mmmm ☺️
Rachel @ Baked by Rachel says
This is seriously such a good idea to combine both desserts into one! Love it.
Jocelyn Brubaker says
Thanks Rachel!!
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.
Jocelyn Brubaker says
You’re welcome!! 😉
Tonya says
Mine has cooked for 50 minutes but it still jiggles ….. is it supposed to ?? Help
Jocelyn says
Yes, that is perfectly fine. Cheesecake is actually supposed to jiggle when it comes out of the oven. It sets up as it cools! I hope you enjoy the pie!!!
Nancy P.@thebittersideofsweet says
I think this is an awesome way to spin Pecan Pie!! I have never had pecans with cheesecake but I bet it is amazing!!
Jocelyn Brubaker says
Thanks Nancy!!
ThisBakerGirlBlogs says
Pie AND cheesecake? Yes please!!
Jocelyn Brubaker says
Thank you!!
Brenda @ SweetSimpleStuff says
Yes, I will have a slice … in addition to the apple and pumpkin … maybe I should skip the dinner 😉 I understand sending the pie off with the hubby … I’d do the same!
Jocelyn Brubaker says
Yes, just skip dinner, and eat pies instead! 😉 I’ll join you!