Pecan Cheesecake Pie

Pecan Cheesecake Pie
Introduction
Pecan Cheesecake Pie is the ultimate dessert fusion — a creamy, velvety cheesecake nestled beneath a sweet, gooey pecan pie topping.
It brings together two beloved classics into one irresistible treat. With a buttery crust, smooth cream cheese filling, and crunchy caramelized pecans on top,
this dessert is perfect for holidays, gatherings, or whenever you crave something decadently Southern.
Ingredients
For the crust:
- 1 (9-inch) unbaked pie crust
- 1 tablespoon melted butter (optional, for brushing)
For the cheesecake layer:
- 8 oz (225 g) cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the pecan layer:
- 1 cup light corn syrup
- ½ cup brown sugar, packed
- 3 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ¼ cups chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Place your pie crust in a 9-inch pie dish and crimp the edges.
- In a mixing bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Spread evenly over the unbaked crust.
- In another bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla. Stir in chopped pecans.
- Gently pour the pecan mixture over the cheesecake layer, spreading evenly.
- Bake for 50–60 minutes, or until the center is set and the top is golden brown. Cover crust edges with foil if needed.
- Let cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.
Description
This Pecan Cheesecake Pie is rich, smooth, and perfectly balanced between creamy and crunchy textures.
The sweet nutty pecan topping creates a delightful contrast to the silky cheesecake layer beneath it.
Each bite offers the buttery flavor of pecan pie with the luxurious creaminess of cheesecake — a true crowd-pleaser that melts in your mouth.
Tips
- Toast the pecans in a dry skillet for 5 minutes for a richer flavor.
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
- Allow the pie to cool completely before slicing for clean cuts.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Store leftovers covered in the refrigerator for up to 5 days.
Correction
If your pie comes out runny or doesn’t set properly:
- Check that you baked it long enough — the center should jiggle slightly but not be liquid.
- Use room-temperature ingredients for even mixing.
- Let it chill for at least 3 hours before slicing — overnight is best.
Cut yourself a generous slice of this luscious Pecan Cheesecake Pie and enjoy the creamy, crunchy perfection with every bite!