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Pecan Cheesecake Pie

Decadence in every bite, this pie combines the best of two iconic desserts—pecan pie and cheesecake—into one show-stopping treat. The creamy cheesecake layer contrasts beautifully with the crunchy, toasted pecans, while a rich corn syrup topping crowns the pie with a sweet finish. Simple to make yet impressive enough for celebrations, it’s perfect for holidays or that special Tuesday night dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unbaked 9-inch deep dish pie pastry
  • 3 eggs for topping
  • 1/4 cup sugar for topping
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract for topping
  • 2 packages cream cheese 8 ounce each, softened
  • 2/3 cup sugar for filling
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract for filling
  • 2 eggs for filling
  • 2 1/2 cups chopped pecans lightly toasted

Equipment

  • Oven
  • Small bowl
  • Medium bowl
  • Spatula
  • 9-inch deep dish pie pan

Method
 

  1. Preheat your oven to 350°F.
  2. Prepare the topping by whisking together 3 eggs, 1/4 cup sugar, 1 cup light corn syrup, and 1 teaspoon vanilla extract in a small bowl. Mix thoroughly until the eggs are incorporated and the mixture turns a golden hue, then set aside.
  3. In a medium bowl, beat the softened cream cheese (2 packages of 8 ounces each) with 2/3 cup sugar, 1/2 teaspoon salt, and 2 teaspoons vanilla extract until smooth. Add 2 eggs and blend until the mixture is velvety and lump-free.
  4. Pour the cheesecake filling into the unbaked 9-inch deep dish pie pastry, spreading it evenly with a spatula.
  5. Sprinkle 2 1/2 cups of lightly toasted chopped pecans evenly over the cream cheese layer.
  6. Carefully pour the reserved topping mixture over the pecans, allowing it to seep slightly down through the nut layer to form a sweet, sticky pecan pie topping.
  7. Bake in the preheated oven for 45 minutes, or until the center is just set with a slight jiggle. Remember that the pie will firm up as it cools, so avoid overbaking.

Notes

For variations, you can substitute Neufchâtel cheese for a lighter filling or swap a traditional crust for an almond flour version to go gluten-free. Maple syrup can replace the corn syrup for a richer sweetness, and if pecans aren’t your favorite, walnuts or hazelnuts work just as well. A tablespoon of bourbon added to the filling or even a handful of dark chocolate chips mixed with the nuts offers a delightful twist. The pie is best served slightly chilled with a dollop of whipped cream or a scoop of vanilla bean ice cream.