Name: Pecan Cheesecake Pie
Prep time: 15 min
Cook time: 50 min
Total time: PT-486911H13M9S
Cuisine: American
Ingredients: 1 (9-inch) prepared pie crust; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 1 tsp vanilla extract; 1 large egg; 1/4 cup sour cream (optional, for extra creaminess); 1 egg yolk (extra, for pecan topping); 1/2 cup light corn syrup; 1/2 cup brown sugar; 3 tbsp unsalted butter, melted; 1 1/2 cups chopped pecans; 1/4 tsp salt

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A decadent mash-up of creamy cheesecake and crunchy pecan pie—this Pecan Cheesecake Pie brings velvety sweetness and nutty richness in every slice. I love how the smooth, tangy cheesecake base contrasts with the caramelized pecan topping, creating a dessert that’s both elegant and indulgent.

Why You’ll Love This Recipe

I adore this recipe because it offers the best of both worlds: creamy cheesecake and sweet, nut-crunch pecan pie. It’s visually stunning, with layers that complement each other perfectly, and it feels special without being overly complicated. Whether for holidays or weekend treats, it never disappoints.

Ingredients

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

prepared pie crust (9‑inch)
cream cheese, softened
granulated sugar
vanilla extract
large egg
sour cream (optional, for extra creaminess)
large egg yolk
light corn syrup
brown sugar
unsalted butter, melted
chopped pecans
salt

Directions

I preheat the oven to 325 °F (165 °C) and press the pie crust into a 9‑inch pie plate, crimping the edges.
I beat cream cheese until smooth, then add sugar, vanilla, egg, and sour cream (if using), mixing until creamy.
I pour the cheesecake filling into the prepared crust and smooth the top gently.
I bake the cheesecake layer for about 20 minutes—just set but still soft—then remove from oven.
While that bakes, I whisk corn syrup, brown sugar, melted butter, additional egg yolk, and a pinch of salt until combined.
I fold in the chopped pecans, then carefully spoon the pecan topping over the warm cheesecake layer, spreading evenly.
I return the pie to the oven and bake another 25–30 minutes, until filling is set and pecan layer bubbles at the edges.
I let the pie cool on a rack, then refrigerate for at least 3 hours (or overnight) to fully set before slicing.

Servings and timing

This pie yields 8–10 slices. Prep time is around 15 minutes, baking time totals about 50 minutes, plus at least 3 hours to chill—so plan for about 4 hours total (mostly hands-off).

Variations

Chocolate swirl: I swirl melted chocolate into the cheesecake layer before baking for a marbled effect.
Bourbon kick: I stir a tablespoon of bourbon into the pecan topping for a warm, boozy note.
Maple pecan: I swap half the corn syrup for maple syrup for richer flavor.
Gluten‑free crust: I use a gluten-free graham cracker or almond flour crust instead.
Mini version: I bake the recipe in mini tart pans for individual servings—baking time is closer to 35–40 minutes total.

Storage/reheating

I store the pie covered in the refrigerator for up to 4 days. The flavors deepen over time, making it even better the next day. I serve it cold or at room temperature; no reheating needed.

FAQs

Can I use a graham cracker crust instead of a pie crust?

Yes—I often use a graham cracker crust for added sweetness and texture; I press it firmly and prebake for a few minutes before adding the cheesecake layer.

Does the cheesecake layer need to be chilled before adding pecans?

No—I prefer adding the pecan topping while the layer is still warm so the topping adheres and bakes in nicely.

Can I make it ahead for a party?

Absolutely—I bake it a day ahead and refrigerate. It stays fresh and sliceable, and the flavors meld beautifully overnight.

How can I get clean pecan slices on top?

I chop pecans coarsely, then place a few halves evenly across the top after baking for a decorative finish.

What’s the best way to slice it neatly?

I use a sharp, hot knife—dipping it in hot water and wiping dry between cuts—to get clean, smooth slices of creamy filling and crunchy topping.

Conclusion

Pecan Cheesecake Pie is one of my go-to showstopping desserts—it’s creamy, nutty, and memorably delicious. With its layered texture and refined flavors, it’s a dessert that always earns compliments. I hope it becomes a highlight on your dessert table too!