Pecan Cheesecake Pie

This Pecan Cheesecake Pie is the perfect dessert mashup—creamy, rich cheesecake meets gooey, caramel-like pecan pie in a buttery crust. Every bite is layered with smooth cream cheese, sweet brown sugar, and the nutty crunch of toasted pecans. I love serving this when I want to impress without a lot of fuss—especially around the holidays or for a cozy weekend treat.

Why You’ll Love This Recipe

I love this recipe because it brings together two classic desserts in one effortless pie. It’s indulgent without being too heavy, and the textures are incredible—silky cheesecake base, sticky pecan topping, and a flaky pie crust. It’s also a make-ahead dream; I bake it the day before and let it chill so the flavors meld perfectly. Everyone always asks for seconds (and the recipe).

this Recipe

ingredients

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

• Pie crust (store-bought or homemade)

• Cream cheese, softened

• Granulated sugar

• Vanilla extract

• Egg (for cheesecake layer)

• Eggs (for pecan layer)

• Light corn syrup

• Brown sugar

• Butter, melted

• Chopped pecans

• Salt

directions

1. I preheat the oven to 350°F (175°C) and fit the pie crust into a 9-inch pie plate.

2. In a mixing bowl, I beat the softened cream cheese until smooth, then add granulated sugar, vanilla, and one egg. I mix until it’s creamy and well combined.

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

4. In another bowl, I whisk together the remaining eggs, corn syrup, brown sugar, melted butter, and salt until fully combined.

5. I stir in the chopped pecans, then gently pour this mixture over the cream cheese layer.

6. I place the pie on a baking sheet and bake for 50–60 minutes, or until the center is set and the top is golden and slightly puffed.

7. I let it cool completely at room temperature, then chill it in the fridge for at least 2 hours before slicing.

Servings and timing

This pie serves 8. It takes about 20 minutes to prep and 50–60 minutes to bake. I always let it chill for a few hours, or overnight, so it slices cleanly and the flavors really settle.

Variations

Sometimes I add a splash of bourbon to the pecan filling for a grown-up twist. I’ve also used maple syrup instead of corn syrup for a deeper, more natural sweetness. When I want a little crunch on top, I add a few whole pecans to the surface before baking for a beautiful presentation.

storage/reheating

I store this pie in the refrigerator, covered loosely with plastic wrap or foil, for up to 4 days. I serve it chilled or let it sit out for 20–30 minutes for a softer texture. I don’t usually reheat it—it’s best enjoyed cold or at room temperature.

FAQs

Can I use a graham cracker crust instead?

Yes, but I prefer a traditional pie crust for the best contrast in texture. Graham cracker crusts work fine, especially if I want a more cheesecake-forward feel.

Does this pie need to be refrigerated?

Yes, because of the cheesecake layer, I always keep it refrigerated. It tastes even better after chilling for a few hours.

Can I make it ahead of time?

Definitely. I often make it the night before, which makes it perfect for entertaining or holiday prep.

What kind of pecans work best?

I like using chopped pecans for even distribution, but I sometimes reserve a handful of whole pecans for decorating the top before baking.

How do I know when the pie is done baking?

I check that the center is mostly set and not jiggly, and the top is golden brown. A toothpick inserted near the center should come out mostly clean.

Conclusion

This Pecan Cheesecake Pie is one of those show-stopping desserts that tastes as amazing as it looks. I love how easy it is to make, and the layered flavors make every bite feel special. Whether I’m serving it for a festive occasion or just treating myself, it’s always a sweet success.