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Pecan Cheesecake Pie

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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 have the pie for you then!!!

The other day I asked the question on Facebook about whether you would eat Apple Pie 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 magically bakes up through the gooey caramel pecan layer.

Talk about simply 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 it was still in my fridge.

Seriously, it’s so good that you won’t want to stop!

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

Tips for making a Pecan Cheesecake Pie:

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 nonstick 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. I also like to use a pie shield to keep the crust from getting too dark.

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 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!

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

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Yield: 8 slices of pie

Pecan Cheesecake Pie

Pecan Cheesecake Pie
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.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

Ingredients

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

Instructions

  1. Preheat oven to 350 degrees. Spray a 9.5 inch pie plate with nonstick baking spray. Press the pie crust into the pie plate and crimp the edges. Refrigerate while you make the fillings.
  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.
  4. Stir in the pecans. Gently spoon the mixture over the cheesecake layer.
  5. 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.
  6. Refrigerate until chilled all the way through. Cut into 8 slices.

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© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Pie & Ice Cream
Cheesecake layered with a pecan pie for a fun and delicious pie that everyone will rave about!

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Comments

  4. Kentucky Lady 717 says

    November 14, 2013 at 6:33 PM

    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.

    Reply

  12. Tieghan says

    November 14, 2013 at 10:16 PM

    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

  15. Elizabeth @ SugarHero.com says

    November 15, 2013 at 3:27 AM

    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

  19. Beth @ bethcakes says

    November 15, 2013 at 12:41 PM

    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!

    Reply

  21. Mary Frances @ The Sweet {Tooth} Life says

    November 15, 2013 at 7:38 PM

    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!

    Reply

  24. Angie says

    November 17, 2013 at 1:41 AM

    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!

    Reply

  29. Kelly says

    November 19, 2013 at 6:57 AM

    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 🙂

    Reply

  36. Kim says

    November 21, 2013 at 9:42 AM

    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

    • Jocelyn Brubaker says

      November 21, 2013 at 10:03 AM

      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

  37. Sinea Pies says

    November 21, 2013 at 8:17 PM

    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

  40. Nicole says

    November 26, 2013 at 11:17 AM

    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

    • Jocelyn Brubaker says

      November 26, 2013 at 11:43 AM

      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

  42. Tiffany says

    November 30, 2013 at 3:34 PM

    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

    • Jocelyn Brubaker says

      November 30, 2013 at 11:05 PM

      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

  43. Crystal says

    December 17, 2013 at 12:39 AM

    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

  44. Jocelyn E says

    December 23, 2013 at 9:24 AM

    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

  47. Brad says

    January 31, 2014 at 3:06 PM

    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

  48. Debbie says

    April 19, 2014 at 4:36 PM

    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

  49. Melissa says

    May 2, 2014 at 9:50 AM

    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

      • Debbie says

        November 18, 2014 at 10:06 AM

        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

        • Jocelyn Brubaker says

          November 18, 2014 at 10:50 AM

          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

  50. Marina says

    July 20, 2014 at 8:11 PM

    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

  51. Sue Weidman says

    November 11, 2014 at 7:50 PM

    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

  52. jess says

    November 25, 2014 at 10:28 PM

    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?

    Reply

    • Jocelyn Brubaker says

      November 25, 2014 at 11:49 PM

      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

      • MichelleQ says

        November 26, 2014 at 10:26 PM

        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

        • Jocelyn Brubaker says

          November 26, 2014 at 11:53 PM

          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

  53. Lacy says

    November 26, 2014 at 9:24 PM

    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

  54. Nancie says

    November 28, 2014 at 2:04 PM

    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.

    Reply

    • Jocelyn Brubaker says

      November 28, 2014 at 2:56 PM

      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.

      Reply

  55. Robin says

    December 8, 2014 at 9:07 AM

    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

  56. Cheryl says

    December 30, 2014 at 6:08 PM

    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

  60. Yasmery says

    November 27, 2015 at 3:10 PM

    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

  61. Mattie says

    December 22, 2015 at 12:58 AM

    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

  62. Pamela Bowser says

    October 19, 2016 at 9:10 AM

    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

    • Jocelyn says

      October 19, 2016 at 10:08 AM

      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!

      Reply

  63. Casey says

    November 8, 2016 at 3:39 PM

    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

    • Jocelyn says

      November 8, 2016 at 6:39 PM

      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

  65. MrsSparks says

    March 29, 2017 at 1:16 PM

    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!

    Reply

  66. Beth says

    November 22, 2017 at 8:00 PM

    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

    • Jocelyn says

      November 22, 2017 at 10:51 PM

      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

  68. Kimberly says

    November 23, 2018 at 9:02 PM

    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

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