If you love the rich, nutty sweetness of a pecan pie but also can’t resist the creamy decadence of cheesecake, then this Pecan Cheesecake Pie is your dream dessert. This irresistible hybrid layers smooth, tangy cheesecake beneath a gooey pecan filling, all nestled in a buttery pie crust. It’s the perfect marriage of two classic desserts, making every slice indulgent, creamy, and delightfully crunchy.
Perfect for holidays, Sunday suppers, or anytime you’re craving comfort food in dessert form, this pie is a showstopper that will wow your guests and keep them coming back for seconds. Whether you serve it at Thanksgiving or bring it to a potluck, it’s guaranteed to disappear fast.
Why You’ll Love This Recipe
- Two desserts in one: Combines the creaminess of cheesecake with the caramel-like crunch of pecan pie.
- Holiday-ready: Perfect for Thanksgiving, Christmas, or any special gathering.
- Crowd-pleasing: Rich, indulgent, and universally loved by cheesecake and pie fans alike.
- Easy ingredients: Uses simple pantry staples and cream cheese for a stunning dessert.
- Make-ahead friendly: Can be baked in advance, making holiday prep stress-free.
Ingredient Breakdown
- Pie crust: The foundation of the dessert, giving structure and a buttery base. You can use homemade or store-bought.
- Cream cheese: Creates the creamy cheesecake layer, adding tanginess to balance the sweetness.
- Granulated sugar: Sweetens the cheesecake layer and enhances the pie’s flavor.
- Vanilla extract: Adds warmth and depth to both the cheesecake and pecan layers.
- Eggs: Essential for binding the cheesecake and the pecan filling, ensuring the perfect texture.
- Pecans: The star ingredient—nutty, crunchy, and buttery, giving the pie its signature bite.
- Corn syrup: Provides the gooey, caramel-like consistency in the pecan filling.
- Brown sugar: Enhances the filling with a deep molasses sweetness.
Pro Tips for Success
- Soften the cream cheese: Room temperature cream cheese blends more smoothly into the cheesecake layer.
- Use fresh pecans: Older pecans can taste bitter or stale, so choose fresh, high-quality nuts.
- Protect your crust: Cover the edges with foil if they start browning too quickly while baking.
- Let it cool completely: The filling needs time to set for clean, even slices.
- Chill before slicing: Refrigerating for at least 2–3 hours helps the layers firm up for neat presentation.
Ingredient Swaps or Variations
- Nut options: Swap pecans for walnuts or almonds for a different flavor twist.
- Flavored cheesecake: Add a splash of bourbon, maple syrup, or cinnamon to the cheesecake layer.
- Crust variations: Try a graham cracker or chocolate cookie crust for extra flavor.
- Mini versions: Bake in a muffin tin with mini pie crusts for individual servings.
- Gluten-free: Use a gluten-free pie crust to accommodate dietary needs.
Serving Suggestions
- Serve with a dollop of whipped cream for a light, airy contrast.
- Drizzle with caramel or chocolate sauce for added decadence.
- Pair with a scoop of vanilla ice cream for a true Southern-style treat.
- Garnish with extra toasted pecans on top for presentation.
- Enjoy alongside a cup of strong coffee or espresso.
Make Ahead + Storage Tips
- Make ahead: Bake the pie up to 2 days in advance and store in the refrigerator.
- Refrigeration: Keep leftovers covered in the fridge for up to 4 days.
- Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: Warm slices gently in the oven at 300°F for 10–12 minutes if you prefer it slightly warm.
Cultural or Historical Notes
Pecan pie is a Southern classic, dating back to the late 19th century when corn syrup became widely available. Cheesecake, on the other hand, has origins tracing back to ancient Greece. This Pecan Cheesecake Pie is a modern fusion that brings the best of both worlds together, offering a rich, layered dessert that represents both tradition and innovation in baking.
Frequently Asked Questions (FAQ)
Can I make this pie without corn syrup?
Yes, substitute maple syrup, honey, or golden syrup, but note that the flavor and texture will change slightly.
Do I have to use a homemade crust?
Not at all! A store-bought pie crust works perfectly and saves time.
How do I know when the pie is done?
The filling should be set around the edges with a slight jiggle in the center—it will continue to firm up as it cools.
Can I freeze Pecan Cheesecake Pie?
Yes, tightly wrap the cooled pie and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Can I use whole pecans instead of chopped?
Absolutely. Whole pecans give the pie a more decorative look, while chopped pecans create a more even distribution.
Pecan Cheesecake Pie
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and crimp the edges.
- In a medium bowl, beat cream cheese, granulated sugar, vanilla extract, and 1 egg until smooth. Spread mixture evenly over the bottom of the pie crust.
- Sprinkle the chopped pecans evenly over the cheesecake layer.
- In a separate bowl, whisk together 3 eggs, corn syrup, brown sugar, and vanilla extract until fully combined. Carefully pour mixture over pecans.
- Bake for 50–60 minutes, until the filling is set and the center is slightly jiggly. If crust edges brown too quickly, cover with aluminum foil partway through baking.
- Cool the pie completely before slicing. Serve plain or with whipped cream/ice cream.
Notes
