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 pie or 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. 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.
Recipe FAQ'S
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.
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.
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.
Yes, it is a great dessert to make 1-2 days ahead of time because it needs time to chill before serving.
More Easy Pie Recipes
- Chocolate Coconut Pie
- 35 Easy Thanksgiving Desserts
- 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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Recipe
Pecan Cheesecake Pie
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
- ¼ cup granulated sugar
- 1 large egg
For the Pecan Layer
- ⅔ cup dark corn syrup
- 2 large eggs
- ⅔ cup granulated sugar
- 1 ½ tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 1 cup pecans
Instructions
- Preheat oven to 350°. Spray a 9-inch pie plate with nonstick baking spray and sprinkle with a little bit of flour.
- Press the pie crust into the pie plate and crimp the edges. Refrigerate while you make the fillings.
- Mix the cream cheese and sugar until smooth and 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, then 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 for 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.
Nicole
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
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
Oh heavens---WOW!! Pinning for later!
Karly
My favorites in one fantastic dessert! Thanks for linking up with What's Cookin' Wednesday!
Sinea Pies
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
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
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
Happily sharing Your Pecan Cheese Cake on my FB page right now.
Thanks for linking up to Tickled Pink Times Two!! xoxo
Jocelyn Brubaker
Thanks Meegan!
Holly
Do you cover the pie when baking (or the edges to prevent burning?)
Jocelyn Brubaker
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.
My dad loves Pecan Pie. I usually make him one because no one else does, but this a great compromise between favorites.
Jocelyn Brubaker
Thanks Chels!!
Liz
Nice recipes. Thank you.
Jocelyn Brubaker
Thanks Liz!!
Chung-Ah | Damn Delicious
You had me at cheesecake! Pinned!
Jocelyn Brubaker
Thanks Chung-Ah!!
Jaclyn
I love cheesecake and this version looks irresistible!
Jocelyn Brubaker
Thanks Jaclyn!!
Kelly
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
Thanks Kelly!!
Johlene
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
Thanks Johlene!!
Brenda @ Chatting Over Chocolate
YUM! Cheesecake + Pie?! Yes, please & thank you!! 😉 Thanks for sharing!
Jocelyn Brubaker
Thanks Brenda!!
Eat Good 4 Life
Your dessert creations are sensational. I can not get over them 🙂
Jocelyn Brubaker
Thanks Miryam!! 🙂
Maria
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
Haha! I do that to myself all the time! 😉 Thanks Maria!!
Angie
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
You're so welcome. Angie!!
Aimee @ ShugarySweets
OMG you're killing me with this pie. Pecans and Cheesecake? And that crust? Good grief.
Jocelyn Brubaker
Thanks Aimee!! 😉
Kelli @ The Corner Kitchen
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
My thoughts exactly!! 🙂
Mary Frances @ The Sweet {Tooth} Life
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
Thanks Mary Frances!!