This Cheesecake Pecan Pie is sensational: a flaky, buttery pie crust layered with a smooth cheesecake filling and finished with classic pecan pie topping. It’s one of the best pies for Thanksgiving or any special occasion — easy to make and ideal for preparing ahead. Originally published November 1, 2017.
Table of Contents
- Pecan cheesecake pie recipe ingredients
- How to make pecan pie cheesecake
- Cheesecake pecan pie variations
- Pecan pie cheesecake recipe tips
- How to serve pecan cheesecake pie
- How to store pecan cream cheese pie
- Pecan Pie Cheesecake FAQs
- Recipe card
Have you ever tasted the combination of creamy cheesecake and gooey pecan pie in one dessert? It’s unexpectedly perfect. The layers contrast beautifully: a crisp, tender crust, a silky cheesecake center, and the rich, caramelized pecan topping.
These photos capture both the pie and family moments — a reminder that special desserts often accompany the best memories.
The recipe is inspired by a popular dessert blogger known for creative cheesecakes. If you like cheesecake, this hybrid pie is a must-try and makes an impressive holiday centerpiece.
Make the crust first so it has time to chill. The recipe makes two crusts — freeze one for another time. Roll out the crust, fit it into a greased 9-inch pie pan, and shape the edges before chilling.
The cheesecake layer is simply cream cheese beaten with sugar and an egg, spread evenly in the chilled crust. The pecan layer combines melted butter, sugar, dark corn syrup, eggs, vanilla, and pecans. IMPORTANT: spoon the pecan mixture gently over the cheesecake layer instead of pouring it — this helps keep the layers distinct for a beautiful presentation.
Pecan cheesecake pie recipe ingredients
Quick shopping list — see the recipe card for exact quantities and full instructions.
- flour
- sugar
- butter
- Crisco (shortening)
- eggs
- cream cheese
- dark corn syrup
- vanilla
- pecan halves
- caramel sauce (optional garnish)
- whipped cream (optional garnish)
How to make pecan pie cheesecake
Overview: press a chilled pie crust into a 9-inch pan, spread the cheesecake layer, then spoon on the pecan pie filling. Bake, cool, and chill thoroughly before serving.
1. Prepare the pie crust and chill it. Divide the dough in half — freeze one disk for another use. Roll out the remaining dough and fit it into a greased 9-inch pie pan; refrigerate while you assemble the fillings.
2. Cheesecake layer: beat softened cream cheese until smooth, add sugar, then an egg and mix until combined. Spread the mixture evenly in the chilled crust.
3. Pecan layer: melt a tablespoon of butter, stir in sugar, then add dark corn syrup, eggs, and vanilla. Fold in pecan halves. Using a spoon, gently distribute this mixture over the cheesecake layer — do not pour.
4. Protect the crust edge with foil if needed to prevent over-browning. Bake at 350°F for 50–55 minutes until mostly set; the center should be slightly jiggly but not liquid. Let the pie cool for an hour, then cover and refrigerate for at least 3 hours before serving.
Serve chilled, optionally topped with whipped cream and a drizzle of caramel sauce for extra decadence.
Cheesecake pecan pie variations
If you prefer a classic pecan pie, make a traditional pecan pie instead. For easier, handheld options try pecan pie bars. You can also adapt flavors: add chocolate chips under the pecan layer for a chocolate-pecan twist or use maple syrup in place of dark corn syrup for a different caramel note.
Pecan pie cheesecake recipe tips
- Spoon the pecan filling gently on top of the cheesecake layer to preserve neat layers and presentation.
- Chill the crust before filling to prevent sogginess.
- Watch the bake time — the center should be slightly jiggly when done. If the entire pie is wobbling, bake a bit longer.
- To freeze: wrap the whole pie or individual slices tightly in plastic wrap and foil; freeze up to 2–3 months. Thaw overnight in the refrigerator.
How to serve pecan cheesecake pie
Serve chilled, garnished with whipped cream and an optional drizzle of caramel sauce. For best texture and flavor, slice the pie after it has fully chilled.
How to store pecan cream cheese pie
Store refrigerated in an airtight container or covered with plastic wrap for up to 3–4 days. For longer storage, freeze as noted above.
Pecan Pie Cheesecake FAQs
Underbaking is the most common cause. The center should be slightly jiggly but not liquid. If the whole pie shakes, return it to the oven and bake a bit longer.
That usually indicates underbaking. The pie should be mostly set and a knife inserted in the center should come out clean when fully baked. The center should spring back when gently pressed.
Overbaking causes a hard filling. Aim for an internal temperature near 200°F for the pecan layer only, and remove the pie while the center still has a slight jiggle.
Yes. Cool completely, wrap tightly in plastic wrap (and foil for extra protection), and freeze up to two months. Thaw in the refrigerator overnight and warm briefly in a 350°F oven if desired.
Typical filling combines corn syrup (dark for richer flavor), brown sugar, granulated sugar, eggs, butter, vanilla, salt, and pecans. The mixture bakes into a custardy, caramel-like texture studded with toasted pecans.
More great pies & cheesecakes
Try other dessert ideas like apple custard pie with cinnamon streusel, gooey pecan pie bars, pumpkin pie cake, or no-bake pumpkin cheesecake with pecan-graham crumble for more seasonal inspiration.
Pecan Cheesecake Pie Recipe
Ingredients
For the pie crust
- 1/4 cup ice water
- 2 cups flour
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup (1 stick) cold butter, cut into chunks
- 6 tablespoons Crisco (shortening)
- 1/2 large egg, beaten
For the cheesecake layer
- 1 (8-oz) package cream cheese, softened
- 1/4 cup sugar
- 1 large egg
For the pecan layer
- 1 tablespoon butter, melted
- 2/3 cup sugar
- 2/3 cup dark corn syrup
- 2 large eggs
- 1/2 teaspoon vanilla
- 1 cup pecan halves, toasted if desired
- Caramel sauce, to garnish (optional)
- Whipped cream, to garnish (optional)
Instructions
- Make the pie crust first. This recipe yields two crusts; freeze one disk for later if desired.
- Measure 1/4 cup water into a glass measuring cup and chill in the freezer.
- In a large bowl, whisk together flour, sugar, and salt.
- Cut in cold butter and Crisco until the mixture resembles coarse crumbs.
- Beat one egg and use half of it. Mix the half egg with the chilled water and add to the dry ingredients. Stir until the dough just comes together, then knead briefly. Divide the dough in half, freeze one disk, and chill the other.
- Roll out the remaining dough on a floured surface, transfer to a greased 9-inch pie pan, fold and crimp the edges, and refrigerate.
- Preheat oven to 350°F.
- For the cheesecake layer: beat the softened cream cheese until smooth, add 1/4 cup sugar, then add 1 egg and mix until combined. Spread evenly in the chilled pie crust.
- For the pecan layer: melt 1 tablespoon butter. Stir in 2/3 cup sugar, then add 2/3 cup dark corn syrup. Mix in 2 eggs and 1/2 teaspoon vanilla. Fold in pecans.
- Gently spoon the pecan mixture over the cheesecake layer — do not pour.
- Cover the crust edge with foil to prevent over-browning. Bake at 350°F for 50–55 minutes until mostly set; the center may still jiggle slightly.
- Cool for 1 hour, then cover and refrigerate for at least 3 hours before serving.
- Serve chilled with whipped cream and caramel sauce if desired.
Notes
*A store-bought pie crust works fine — you’ll need one sheet (half a package) if you prefer convenience.
Nutrition
Serving: 1 slice | Calories: 706 kcal | Carbohydrates: 74 g | Protein: 9 g | Fat: 44 g | Saturated Fat: 18 g | Sugar: 49 g