Pecan pie and cheesecake were meant to be together. The best Pecan Cheesecake Pie is a delicious recipe to make all year long. Watch as the cheesecake layer magically floats up through the gooey caramel pecan layer as it bakes in the oven.
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 for the holidays. 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.
So, my husband 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 adding cheesecake to the desserts we make, so we added a creamy vanilla cheesecake layer to the easy pecan pie recipe.
Ingredients for a Pecan Cheesecake Pie:
- Pie Crust – feel free to use a store bought crust or make a homemade pie crust
- Cheesecake Layer – cream cheese, sugar, egg
- Pecan Pie Filling – dark corn syrup, eggs, butter, vanilla extract, pecans
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.
How to make a Pecan Cheesecake Pie:
- 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.
- Crimp the edges, brush with a thin layer of beaten egg white, and place the pie crust in the fridge.
- Beat the cream cheese and sugar until creamy. Add the egg and beat again.
- Spread the cheesecake mixture in the chilled crust.
- Whisk together the corn syrup, eggs, sugar, butter, and vanilla. Add the pecans and stir until coated.
- 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.
- Bake and then chill completely before serving.
Recipe 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 filling in it.
Does this pecan cheesecake pie 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 from baking, cover it and place it in the refrigerator for 3-4 days.
CLICK HERE TO PIN THE RECIPE FOR LATER!
More easy pie recipes:
- Coconut Chocolate Pie
- Mini Strawberry Pie
- Chubby Hubby Ice Cream Pie
- Chocolate Fudge Pecan Pie
- Fudge Bottom Banana Cream Pie
- Peanut Butter Pudding Pie
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Pecan Cheesecake Pie Recipe
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 any time of year.
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.
would light corn syrup work?
Yes, that works fine too. I hope you enjoy the pie.
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.
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!
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?
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!
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?
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.
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.
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!
Do you cover the pie when you put it in the refrigerator.
Yes, you can loosely cover it with foil when you place it in the fridge! I hope you enjoy the pie!
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!
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!
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!
I love the idea of using puff pastry for the crust. It sounds amazing!
Made it yesterday! It is perfect due to your detailed recipe! Thanks for sharing.
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?
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!
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?
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!
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.
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!!
I am so glad to hear that!!!
Wow! My momma would love this pie! She loves cheesecake and pecan pie.
Thanks SO much for this recipe…This is one of my favorites, we LOVED it!
You are so very welcome 🙂 Thank you so much for sharing!!!
can this be made ahead and frozen? i’d love to slice it and freeze individual slices for when my sweet tooth kicks in.
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!
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?
Oh, no! Yeah, I probably wouldn’t eat it. Cheesecake is a dairy and needs to be refrigerated 🙁
I’m so bummed! And so is my family! Won’t make this mistake again!
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.
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.
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.
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 🙂
It does take some time to set up. Keep it in the refrigerator until you serve it tomorrow 🙂
I just took mine out the oven and I’m afraid it’s not going to turn out right because it is really jiggly!!!
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!
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?
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.
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.
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!
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.
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!!
You could use any kind of pecan in this, but I did use the raw pecans for mine.
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!!
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 🙂
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!
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!
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!
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!
Thank you so much for your quick reply….I will definitely keep you posted as to how this goes!,
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:-)
making this tonight!
Thank you so much for this yummy and delicious pie recipe! I can’t wait to bake it!
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!!
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?
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!!!
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
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.
I forgot to add the butter:( is my pie ruined? I already have it in the oven. I’m so upset. Dangit!!
Are you talking about the butter in the pecan filling? It should be ok, maybe just not as gooey. Keep me posted!!!
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!
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 🙂
Oh heavens—WOW!! Pinning for later!
My favorites in one fantastic dessert! Thanks for linking up with What’s Cookin’ Wednesday!
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. 🙂
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!
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!
Happily sharing Your Pecan Cheese Cake on my FB page right now.
Thanks for linking up to Tickled Pink Times Two!! xoxo
Thanks Meegan!
Do you cover the pie when baking (or the edges to prevent burning?)
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!
My dad loves Pecan Pie. I usually make him one because no one else does, but this a great compromise between favorites.
Thanks Chels!!
Nice recipes. Thank you.
Thanks Liz!!
You had me at cheesecake! Pinned!
Thanks Chung-Ah!!
I love cheesecake and this version looks irresistible!
Thanks Jaclyn!!
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 🙂
Thanks Kelly!!
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
Thanks Johlene!!
YUM! Cheesecake + Pie?! Yes, please & thank you!! 😉 Thanks for sharing!
Thanks Brenda!!
Your dessert creations are sensational. I can not get over them 🙂
Thanks Miryam!! 🙂
Oh my gosh….. I really shouldn’t be looking at this before going to bed, it’s making me sooo hungry! This looks AMAZING.
Haha! I do that to myself all the time! 😉 Thanks Maria!!
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!
You’re so welcome. Angie!!
OMG you’re killing me with this pie. Pecans and Cheesecake? And that crust? Good grief.
Thanks Aimee!! 😉
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!
My thoughts exactly!! 🙂
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!
Thanks Mary Frances!!
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. 😉
So glad I could help!! 🙂 Thank you so much Samantha!!
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!
Thanks Beth!!
Yep……this is gonna be at Thanksgiving! Thanks a bunch!
That’s great!! You’re welcome! 🙂
Looks so Yummy! Love pecans and adding cream cheese takes the traditional Pecan Pie to another level. Andi
Thanks Andi!!
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.
Thank you Thierry!! 🙂
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!
Hehe, thanks Elizabeth!!
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!!
Thanks Elizabeth!!
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!
Exactly!! Thanks Averie!
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!
Thanks Tieghan!!
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! 😉
Haha, thanks Renee!!
Wow this looks amazing 🙂 What a fun idea!
Thanks Laura!!
This looks amazing Jocelyn…..the best of both worlds! 🙂
Thanks Liz!!
This is the perfect combination for the hubs, his two favorites in one dish.
You must make it for him then! 🙂
Oh my heck – I want this for my appetizer too 🙂
Yes, please do join me!! 🙂
Pecan pie is one of my absolute favorites too! And now that you’ve combined it with cheesecake? Bring on the food coma!
I can’t wait for that food coma!! Mmmm ☺️
This is seriously such a good idea to combine both desserts into one! Love it.
Thanks Rachel!!
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.
You’re welcome!! 😉
Mine has cooked for 50 minutes but it still jiggles ….. is it supposed to ?? Help
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!!!
I think this is an awesome way to spin Pecan Pie!! I have never had pecans with cheesecake but I bet it is amazing!!
Thanks Nancy!!
Pie AND cheesecake? Yes please!!
Thank you!!
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!
Yes, just skip dinner, and eat pies instead! 😉 I’ll join you!