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.
Yasmery
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
I am so glad to hear that!!!
Beck
Wow! My momma would love this pie! She loves cheesecake and pecan pie.
Michele
Thanks SO much for this recipe...This is one of my favorites, we LOVED it!
Jocelyn
You are so very welcome 🙂 Thank you so much for sharing!!!
Denise
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
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
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
Oh, no! Yeah, I probably wouldn't eat it. Cheesecake is a dairy and needs to be refrigerated 🙁
Cheryl
I'm so bummed! And so is my family! Won't make this mistake again!
Robin
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
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
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
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
It does take some time to set up. Keep it in the refrigerator until you serve it tomorrow 🙂
Nicole
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
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
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
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
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
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
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
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
You could use any kind of pecan in this, but I did use the raw pecans for mine.
Melissa
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
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
I have a question...wanting to make this for a large gathering for Thanksgiving, can I make a double batch in a 13x9 glass dish, and if so, what temp and how long? any suggestions would be appreciated! Thank you in advance!
Jocelyn Brubaker
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
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
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
Thank you so much for your quick reply....I will definitely keep you posted as to how this goes!,
Brad
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
making this tonight!
Rosemary Wilcher
Thank you so much for this yummy and delicious pie recipe! I can't wait to bake it!
Jocelyn E
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
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
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
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
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
I forgot to add the butter:( is my pie ruined? I already have it in the oven. I'm so upset. Dangit!!
Jocelyn Brubaker
Are you talking about the butter in the pecan filling? It should be ok, maybe just not as gooey. Keep me posted!!!