Pecan Cheesecake Pie

Impress your friends and family with this delicious and decadent Pecan Cheesecake Pie recipe. It features a creamy layer of cheesecake topped with a classic pecan pie topping for a fusion of flavors. This decadent dessert is perfect for any occasion and is sure to satisfy your sweet tooth.

Ingredients to Make Pecan Cheesecake Pie Recipe

This fusion pecan pie recipe is absolutely scrumptious! The creamy cheesecake combined with the flavor of pecan pie is a winning combination that the whole family will love. I purposely developed the amount of ingredients in this recipe using a deep dish frozen pie crust for a timesaver. While you can bake it in a homemade crust, you don’t have to, it’s perfectly delicious using this timesaving shortcut. Serve this pie for Thanksgiving, Christmas, Easter or any special occasion when pie is on the dessert menu. Ingredients you’ll need to make Southern Living Cheesecake Pecan Pie: (Scroll down for the full printable recipe card.)

Pie Crust: One 9-inch frozen deep dish pie crust i.e. Marie Callender’s, Mrs. Smith’s or similar.
Cream Cheese: One 8 ounce block of plain cream cheese forms the cheesecake layer.
Granulated Sugar: White sugar to sweeten the cream cheese layer and a small amount for the pecan pie filling.
Eggs: Large eggs form the binder for the cheesecake and the pecan pie mixture.
Pecans: Roughly chopped raw pecans there’s no need to toast them.
Corn Syrup: Light corn syrup forms the base of pecan pie.
Butter: Salted butter adds balance to the sweet syrup and coats the pecans.
Flavoring: Vanilla extract adds creamy, sweet and floral notes to the flavor.

ingredients-to-make-pecan-cheesecake-pie

How to Make the BEST Pecan Cheesecake Pie

Heat Oven and Prep the Pie Crust: Preheat the oven and place the pie shell on a sheet pan. There’s no need to thaw or parbake the pie shell. The frozen crust won’t get soggy.
Cheesecake Layer: Use an electric mixer to beat the cream cheese, sugar, vanilla extract and one egg until creamy and smooth. Pour into the pie shell.
Pecans: Sprinkle the pecans over the cream cheese mixture.
Pecan Pie Filling: In a clean bowl, whisk together corn syrup, vanilla extract, melted butter, 3 Tbsp white sugar and remaining 3 eggs. Whisk until fully combined. Gently pour mixture over the pecans.
Oven: Bake on the bottom rack of the oven per the cook time in the recipe until the center is set when gently shaken.
Cool: Transfer to a cooling rack to cool completely to room temperature then chill in the refrigerator.

Tips for Making Southern Pecan Cheesecake Pie

Kitchen Tools You’ll Need: Sheet pan, medium bowl, hand mixer or stand mixer fitted with the paddle attachment, rubber spatula, measuring cups, whisk, measuring spoons, wire rack and 9-inch pie plate. (deep dish).
Don’t Beat Too Much Air Into the Cream Cheese: Use a mixer with the paddle attachment on medium speed to avoid beating too much air into the creamy cheesecake filling.
Alternate Pastry Crust: You may opt to use a refrigerated crust in place of a frozen pie shell. Press the crust into a 9-inch deep dish pie pan and crimp the edges then proceed with the recipe.
Soften the Cream Cheese: Leaving the cream cheese on the counter to soften is an important step when making cheesecake. It makes it much easier to blend with the sugar and eggs.
There’s No Need to Toast the Pecans: I’m a big fan of toasting nuts prior to adding them to baked goods. This is one of the rare occasions that it’s not necessary. In fact, the pecans would overcook, if you do this. Stir them into the pie filling raw, they’ll toast while the pie bakes.
Bake on the Lower Oven Rack: Please note that this pie is baked on the bottom rack of the oven. This prevents the top from over browning while it bakes.
The Pie Will Puff Up While Baking: Please note, the filling for this pecan pie naturally puffs up while baking but any cracks you see will settle as it cools.
Use a Sheet Pan: Place the pie onto a sheet pan to make it easier to move in and out of the oven.
Serving Suggestions: This pie doesn’t require anything extra to be delicious. You can enjoy it warm with a scoop of vanilla ice cream or chilled with whipped cream.

Recipe Variations

Nuts: You could make this pie using chopped walnuts or almonds in place of pecans.
Spices: You may enjoy adding cinnamon to the pecan pie filling mixture.
Sugar: You can replace the granulated sugar with the same amount of light brown sugar for a caramel pecan flavor. Dark brown sugar would have a stronger molasses flavor.
Corn Syrup: Light corn syrup is my first choice for this pie but you could use dark corn syrup instead. I don’t recommend using honey, if would overpower the flavor.
Butter – Unsalted: If you use unsalted butter for the pecan pie layer add a pinch of salt to balance the sweetness of the corn syrup.
Crust: You could use a graham cracker crust making your own graham crackers crumbs in a food processor, in place of a pastry crust. When doing so, keep in mind that this cheesecake pie has to be baked in a 9-inch deep dish pie pan or springform pan to hold the filling. You can still add pecans to the crumbs for the crust. See my Homemade Graham Cracker recipe here.

Storage and Leftovers

Leftovers: Due to the cheesecake filling it’s best to store Pecan Cheesecake Pie covered with aluminum foil or in an airtight container chilled in the refrigerator for up to one week.
Freezer: You can freeze this pie for up to 2-3 months. If you don’t want to freeze the pie whole, you can freeze it in slices wrapped in plastic wrap and stored side by side in the pie pan. Pop the entire pan into a freezer bag or wrap it in foil then pull out a single serving anytime you like. Thaw it in the fridge overnight.

More Pecan Dessert Recipes to Make

Fluffy Pecan Cream Pie features a billowy filling topped with caramel sauce and toasted pecans.
NOLA inspired Bourbon Pecan Pralines.
Pecan Pie Thumbprint Cookies for Christmas, Thanksgiving, tea parties and snacking.
These little Pecan Balls are a holiday favorite!
Praline Pecan Caramel Trifle is an edible centerpiece for your dessert table.
Two-bite Pecan Balls are chewy, rich and delicious.
Buttery Pecan Cookies never last long in your cookie jar!
Kentucky Bourbon Pecan Tarts from Karo Syrup.

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