Best Pecan Cheesecake Pie

This Pecan Cheesecake Pie is the ultimate dessert mash-up—creamy cheesecake meets classic pecan pie in a single decadent slice. I love how the rich cream cheese layer balances the sweet, nutty caramel topping, all nestled in a buttery pie crust. It’s the perfect treat for holidays, dinner parties, or whenever I want to impress with minimal effort.

Why You’ll Love This Recipe

I love this pie because it takes two of my favorite desserts and combines them into one rich, satisfying bite. The cream cheese layer gives a smooth, tangy contrast to the gooey pecan topping, while the crust holds it all together beautifully. It looks elegant, tastes indulgent, and is surprisingly easy to make.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 9-inch unbaked pie crust

• 1 package (8 oz) cream cheese, softened

• 1/2 cup granulated sugar

• 1 large egg

• 1/2 teaspoon vanilla extract

• 1 cup light corn syrup

• 3 large eggs

• 1/2 cup brown sugar, packed

• 1 teaspoon vanilla extract

• 1 1/4 cups chopped pecans

directions

1. Prepare the Cream Cheese Layer

1. I preheat the oven to 350°F (175°C).

2. In a medium bowl, I beat the softened cream cheese until smooth.

3. I add 1/2 cup granulated sugar, 1 egg, and 1/2 teaspoon vanilla extract, mixing until creamy and well blended.

4. I spread this cream cheese mixture evenly into the bottom of the unbaked pie crust.

2. Make the Pecan Layer

5. In another bowl, I whisk together the corn syrup, 3 eggs, brown sugar, and 1 teaspoon vanilla until fully combined.

6. I stir in the chopped pecans.

3. Assemble and Bake

7. I gently spoon the pecan mixture over the cream cheese layer in the pie crust.

8. I bake the pie for 50–60 minutes, or until the center is set and the top is golden and slightly puffed.

9. I cool the pie completely on a wire rack before slicing.

Servings and timing

This recipe makes 8 slices. It takes about 20 minutes to prep and 50–60 minutes to bake, for a total time of 1 hour and 10–20 minutes, plus cooling.

Variations

• I sometimes add a splash of bourbon or maple syrup to the pecan layer for extra depth.

• For a chocolatey twist, I sprinkle mini chocolate chips over the cream cheese before adding the pecan topping.

• I use a graham cracker crust if I want to make it even more cheesecake-like.

• I toast the pecans beforehand for a deeper flavor.

storage/reheating

I store leftovers covered in the refrigerator for up to 4 days. This pie is delicious cold or at room temperature. If I want to warm it slightly, I microwave a slice for about 10–15 seconds.

FAQs

Do I need to prebake the crust?

No, I don’t prebake the crust for this recipe—the long bake time allows it to cook through perfectly with the filling.

Can I make this ahead?

Yes! I often make this a day in advance and refrigerate overnight. The flavors settle beautifully, and it slices even better the next day.

Can I freeze Pecan Cheesecake Pie?

Yes. I let it cool completely, wrap it tightly, and freeze for up to 2 months. I thaw in the refrigerator overnight before serving.

Can I use store-bought pie crust?

Absolutely. I use a store-bought crust when I’m short on time, and it still turns out amazing.

What’s the best way to slice it cleanly?

I use a sharp knife dipped in warm water and wipe between cuts. Chilling the pie first also makes slicing easier.

Conclusion

This Pecan Cheesecake Pie is the best of both worlds—sweet, creamy, and full of nutty crunch. Whether I’m baking it for the holidays or just to treat myself, it always hits the spot. It’s easy to assemble, gorgeous to serve, and unforgettable with every bite.