Pecan Cheesecake Pie – The Best of Two Classics in One Slice
If pecan pie is the rich Southern favorite and cheesecake is the creamy crowd-pleaser, then pecan cheesecake pie is what happens when you refuse to choose. It’s got that gooey, caramel-kissed pecan topping you love — sitting on a smooth, tangy cheesecake layer — all baked into one perfect pie.
This is the dessert that shows up at holidays and gets people talking after the first bite. Sweet, nutty, creamy, and just a little dramatic in the best way.
Pecan Cheesecake Pie
Ingredients
Crust
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1 unbaked 9-inch pie crust (store-bought or homemade)
Cheesecake Layer
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8 oz cream cheese, softened
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⅓ cup sugar
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1 large egg
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1 tsp vanilla extract
Pecan Pie Layer
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2 large eggs
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¾ cup corn syrup (light or dark)
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½ cup brown sugar
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2 tbsp melted butter
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1 tsp vanilla extract
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¼ tsp salt
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1½ cups pecan halves (or chopped pecans)
Instructions
1) Preheat
Preheat oven to 350°F (175°C).
Place pie crust into a 9-inch pie plate. (Crimp edges if desired.)
2) Make the Cheesecake Layer
Beat cream cheese and sugar until smooth.
Add egg and vanilla; mix just until combined.
Spread cheesecake mixture evenly into the bottom of the pie crust.
3) Make the Pecan Layer
In a bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
Stir in pecans.
Carefully pour pecan mixture over the cheesecake layer.
4) Bake
Bake 45–55 minutes, until the center is mostly set with a slight jiggle.
If crust browns too fast, cover edges with foil.
5) Cool & Chill
Cool at room temperature 1 hour, then refrigerate at least 4 hours (overnight is best) before slicing.
Why This Pie Works
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Cheesecake layer adds creamy tang to balance sweetness
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Pecan topping stays gooey and rich
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Two textures in one bite makes it unforgettable
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Chilling gives clean slices and perfect set
Tips for Perfect Pecan Cheesecake Pie
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Use room-temperature cream cheese for a smooth layer
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Don’t overmix the cheesecake (prevents cracks)
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Chill fully before slicing
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Use dark corn syrup for deeper caramel flavor
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Toast pecans first for extra nuttiness (optional)
Serving Suggestions
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With whipped cream
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With a drizzle of caramel
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With vanilla ice cream
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Sprinkle flaky salt on top for a sweet-salty twist
FAQ – Pecan Cheesecake Pie
Do I need to pre-bake the crust?
Not usually. If your crust tends to get soggy, you can pre-bake it 8–10 minutes.
How long does it last?
Refrigerate covered up to 4 days.
Can I freeze pecan cheesecake pie?
Yes. Freeze whole or sliced up to 2 months. Thaw overnight in the fridge.
Why is my center runny?
It may need more bake time or more chilling time. It should jiggle slightly, not slosh.
