Description
Look, I’m about to introduce you to the dessert that causes actual arguments at Thanksgiving. Pecan Cheesecake Pie is what happens when pecan pie and cheesecake stop being polite and start getting real. It’s a buttery crust, a layer of tangy cream cheese filling, topped with gooey, caramelized pecan pie filling that’s so good it should probably be illegal. This is the dessert that makes people fight over the last slice. I’m talking full-grown adults passive-aggressively hovering near the pie dish. My uncle once claimed he was “just checking if anyone else wanted more” while literally holding the serving spatula defensively. The power of this pie is unmatched. Make it once and you’ll be legally obligated to bring it to every holiday gathering for the rest of your life.
Ingredients
For the Crust:
- 1 pre-made 9-inch pie crust (store-bought is totally fine, homemade if you’re fancy)
- OR make your own: 1 1/4 cups flour, 1/2 tsp salt, 1/2 cup cold butter, 3-4 tbsp ice water
For the Cheesecake Layer:
- 8 oz (one block) cream cheese, softened to room temp (this is crucial)
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Pinch of salt
For the Pecan Pie Layer:
- 3 large eggs
- 1 cup light corn syrup (or dark for deeper flavor)
- 1/2 cup packed brown sugar
- 1/4 cup melted butter
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 cups pecan halves (toasted if you’re feeling extra)
For Serving (optional but highly encouraged):
- Whipped cream
- Vanilla ice cream
- Extra caramel sauce drizzle
- A fork and zero shame
Instructions
Preheat oven to 350°F (175°C).
If using store-bought crust, let it sit at room temp for 15 minutes so it’s easier to work with.
Place crust in a 9-inch pie dish. Crimp the edges if you’re feeling decorative. Prick the bottom with a fork a few times to prevent bubbling.
Par-bake the crust for 8-10 minutes until lightly golden. Let it cool while you make the fillings. This prevents a soggy bottom, which nobody wants.
In a medium bowl (or stand mixer), beat the softened cream cheese until smooth and fluffy with no lumps. This takes 2-3 minutes and is worth the effort.
Add sugar and beat until well combined and creamy.
Mix in the egg, vanilla, and salt. Beat until just combined and silky smooth. Don’t overmix once the egg is in.
Pour the cheesecake mixture into your cooled pie crust and spread it evenly across the bottom. Set aside while you make the pecan layer.
In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth and well combined.
The mixture should be glossy and slightly thick. Don’t worry if it seems thin — it’ll set up as it bakes.
Fold in the pecans gently. Make sure they’re evenly distributed.
Carefully pour the pecan mixture over the cheesecake layer. The cheesecake layer might float up a bit and that’s totally normal — it’ll settle as it bakes.
Arrange the pecans on top so they look pretty and evenly distributed. This is your moment to shine.
Place pie on a baking sheet (trust me, this catches any drips and makes it easier to handle).
Bake at 350°F for 50-60 minutes. The center should still have a slight jiggle when you gently shake it — it’ll firm up as it cools. The edges should be set and slightly puffed.
If the crust or pecans start browning too much, tent loosely with foil for the last 15-20 minutes of baking.
Let the pie cool on a wire rack for at least 2 hours at room temperature. Do not skip this — cutting into hot pie = soupy disaster.
Once cooled, refrigerate for at least 4 hours or overnight. This pie is actually better the next day when all the layers have had time to set and the flavors meld together.
Use a sharp knife dipped in hot water (wipe between cuts) for clean slices.
Serve chilled or at room temp — both are amazing.
Top with whipped cream, ice cream, or both because you only live once.
Accept the compliments graciously and try not to say “it was so easy” because that diminishes your achievement.
Notes
This pie is rich, so slices can be a bit smaller than regular pie. It goes a long way.
Serve with freshly whipped cream (whip 1 cup heavy cream with 2 tbsp sugar and 1 tsp vanilla) for a lighter contrast.
A scoop of vanilla bean ice cream melting into the warm pie is literally heaven.
Drizzle with caramel or chocolate sauce if you want to be completely extra.
Pair with strong black coffee or an espresso to cut through the sweetness.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: ~465 kcal
- Carbohydrates: ~48g
- Protein: ~6g