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Emily

Pecan Cheesecake Pie

A luscious twist on classic pecan pie! This dessert layers a creamy cheesecake base with a gooey pecan filling, all baked in a buttery pie crust — rich, nutty, and perfect for holidays or special gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup chopped pecans
  • 3 large eggs
  • 1 cup light corn syrup
  • 1/4 cup packed brown sugar
  • 1 tsp vanilla extract

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • electric mixer or whisk
  • Measuring cups and spoons
  • Aluminum foil optional, to protect crust edges

Method
 

  1. Preheat oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and crimp the edges.
  2. 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.
  3. Sprinkle the chopped pecans evenly over the cheesecake layer.
  4. In a separate bowl, whisk together 3 eggs, corn syrup, brown sugar, and vanilla extract until fully combined. Carefully pour mixture over pecans.
  5. 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.
  6. Cool the pie completely before slicing. Serve plain or with whipped cream/ice cream.

Notes

For extra flavor, lightly toast the pecans before adding them. Serve with whipped cream or a scoop of vanilla ice cream. This pie can be made a day ahead — just refrigerate and bring to room temperature before serving.