Pecan Cheesecake Pie is what happens when buttery pecan pie and creamy cheesecake have a delicious baby. 🥧💛 It’s rich, nutty, silky, and has the perfect sweet crunch on top — all in one pie shell.

This dessert is perfect for the holidays, family dinners, or anytime you want to wow a crowd without making two separate pies.

🥧 Pecan Cheesecake Pie

🕒 Prep: 20 min | Bake: 55–65 min | Chill: 2+ hrs

🍽️ Serves: 8

🧂 Ingredients

For the Pie:

1 (9-inch) unbaked pie crust (store-bought or homemade)

Cheesecake Layer:

1 (8 oz) package cream cheese, softened
½ cup sugar
1 egg
1 tsp vanilla extract

Pecan Pie Layer:

3 eggs
¾ cup light corn syrup (or maple syrup for a twist)
½ cup brown sugar, packed
1 tsp vanilla extract
¼ tsp salt
1 tbsp melted butter
1 cup pecan halves or chopped pecans

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C).

Place pie crust into a 9-inch pie dish and flute the edges if desired.

2. Make the cheesecake layer:

Beat cream cheese and sugar together until smooth.
Add egg and vanilla; mix until fully combined and creamy.
Spread evenly into the bottom of the pie crust.

3. Make the pecan pie layer:

In a separate bowl, whisk together:
- Eggs, corn syrup, brown sugar, vanilla, salt, and melted butter.
Stir in pecans.
Gently spoon the mixture over the cheesecake layer (do this slowly so it doesn’t mix together).

4. Bake:

Bake for 55–65 minutes, or until the center is just set (a little jiggle is OK).
If the crust browns too quickly, loosely cover with foil halfway through baking.

5. Cool & Chill:

Let cool at room temperature for at least 1 hour.
Then refrigerate for at least 2–3 hours (or overnight) to set completely.

🧁 Serve with:

A dollop of whipped cream
A drizzle of caramel sauce
Or a scoop of vanilla ice cream

✅ Tips:

Don’t overbake — it should be slightly jiggly in the center when you pull it out.
Use toasted pecans for deeper flavor.
Want it less sweet? Use dark corn syrup and cut the sugar slightly.

Would you like a no-bake version, a mini tart version, or want to make it in a cookie crust instead of pie crust?

pecan cheesecake pie