Introduction
Pecan Cheesecake Pie is the ultimate dessert fusion — combining the rich creaminess of a cheesecake with the gooey, nutty sweetness of a pecan pie. This luscious treat features a buttery crust, a silky cream cheese layer, and a glossy pecan topping baked to perfection. It’s elegant enough for holidays like Thanksgiving and Christmas, but simple enough to enjoy any time you crave something indulgent and unforgettable.
Ingredients
For the Crust:
1 unbaked 9-inch pie crust (homemade or store-bought)
For the Cheesecake Layer:
8 oz cream cheese, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Pecan Pie Layer:
1 cup light corn syrup
½ cup brown sugar, packed
2 large eggs
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 ½ cups pecan halves
Instructions
Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and crimp edges.
Make cheesecake layer: In a medium bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy. Spread evenly over the bottom of the pie crust.
Make pecan layer: In another bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla until blended. Stir in pecans.
Assemble: Gently spoon the pecan mixture over the cheesecake layer, spreading evenly.
Bake: Place pie on the middle rack of the oven and bake 50–60 minutes, or until center is set and pecans are golden. If crust browns too quickly, cover edges with foil.
Cool & chill: Remove from oven and let cool completely at room temperature. Chill in the refrigerator at least 2 hours before slicing for best results.
Description
This Pecan Cheesecake Pie is indulgent and decadent, with layers of creamy cheesecake and classic pecan pie all in one bite. The tangy cream cheese layer balances the sweetness of the pecans and syrup, while the buttery crust ties it all together. It’s a show-stopping dessert that brings together the best of two holiday favorites.
Tips
Use room-temperature cream cheese to ensure a smooth cheesecake layer.
Don’t overbake — the center should be set but slightly jiggly. It will firm as it cools.
Toast pecans lightly before adding them for a richer, nuttier flavor.
Chill the pie before slicing for cleaner cuts and better texture.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Variations
Chocolate twist: Add ½ cup chocolate chips to the cheesecake layer.
Bourbon pecan cheesecake pie: Stir 1–2 tablespoons bourbon into the pecan mixture.
Maple pecan version: Replace part of the corn syrup with maple syrup for a deeper flavor.
Mini pies: Make individual servings using a muffin tin with mini pie crusts.
Correction
If your dish turns out:
Cheesecake layer too runny: Make sure to chill the pie fully before serving.
Overly sweet: Reduce sugar slightly in the cheesecake layer, or replace some corn syrup with maple syrup for balance.
Crust soggy: Blind-bake (pre-bake) the crust for 8–10 minutes before adding filling.
Filling cracked: Avoid overbaking, and cool slowly before refrigerating.
Enjoy
Serve your Pecan Cheesecake Pie chilled or at room temperature with whipped cream, ice cream, or a drizzle of caramel sauce. Each slice delivers a perfect blend of creamy, crunchy, nutty, and sweet — a dessert that’s bound to impress at any gathering.