Pecan Cheesecake Pie: A Decadent Fusion of Two Classics

When two beloved desserts—cheesecake and pecan pie—join forces, the result is a showstopping dessert that’s rich, creamy, nutty, and undeniably satisfying. The Pecan Cheesecake Pie is a luscious treat that features a buttery crust, a velvety cream cheese layer, and a sweet, sticky pecan topping. Perfect for holidays, special occasions, or just when you're feeling indulgent, this pie is easier to make than it looks. Here's a step-by-step guide to creating your own Pecan Cheesecake Pie masterpiece.

Ingredients

For the crust:

  • 1 ½ cups graham cracker crumbs (or use crushed vanilla wafers for a twist)

  • ¼ cup granulated sugar

  • ½ cup (1 stick) unsalted butter, melted

For the cheesecake layer:

  • 8 oz cream cheese, softened

  • ½ cup granulated sugar

  • 1 tsp vanilla extract

  • 1 large egg

For the pecan pie topping:

  • 1 cup light corn syrup

  • ½ cup brown sugar (light or dark)

  • 3 large eggs

  • 2 tbsp unsalted butter, melted

  • 1 ½ tsp vanilla extract

  • ¼ tsp salt

  • 1 ½ cups pecan halves

Step-by-Step Instructions

Step 1: Prepare the crust

  1. Preheat your oven to 350°F (175°C).

  2. In a medium mixing bowl, combine the graham cracker crumbs and sugar.

  3. Stir in the melted butter until the mixture resembles wet sand.

  4. Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie dish.

  5. Bake for 8–10 minutes until lightly golden. Remove from oven and let cool slightly.

Tip: You can also use a pre-made pie crust (either graham cracker or traditional pastry) if you're short on time.

Step 2: Make the cheesecake layer

  1. In a large bowl, beat the softened cream cheese until smooth and creamy.

  2. Add the sugar and vanilla extract, and beat until combined.

  3. Beat in the egg until the mixture is silky.

  4. Pour the cheesecake batter over the pre-baked crust and smooth the top with a spatula.

Step 3: Prepare the pecan topping

  1. In another bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt.

  2. Stir in the pecan halves until they’re well coated.

  3. Gently spoon the pecan mixture over the cheesecake layer. Pour slowly to avoid disturbing the cheesecake underneath.

Note: The topping will look quite liquid at this point—don’t worry, it will set beautifully as it bakes.

Step 4: Bake the pie

  1. Carefully place the pie in the oven and bake at 350°F (175°C) for 50–60 minutes.

  2. Check the pie at the 45-minute mark. If the crust is browning too quickly, cover the edges with aluminum foil.

  3. The pie is done when the center is slightly jiggly but not liquid, and the pecans are golden and glossy.

  4. Remove from the oven and let it cool at room temperature for about an hour.

Step 5: Chill and serve

  1. After the pie has cooled, transfer it to the refrigerator to chill for at least 4 hours, preferably overnight.

  2. This chilling step helps the cheesecake layer set completely and makes slicing easier.

  3. Serve chilled or at room temperature with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.

Tips & Variations

  • Add a chocolate twist: Stir a handful of mini chocolate chips into the cheesecake batter.

  • Go crustless: For a gluten-free option, skip the crust and bake in a greased pie plate. It’ll still taste amazing!

  • Make mini pies: Use muffin tins to make adorable individual servings—great for parties.

Final Thoughts

The Pecan Cheesecake Pie is a dreamy dessert that beautifully balances the rich, tangy creaminess of cheesecake with the sweet, nutty crunch of pecan pie. It’s like getting the best of both worlds in every bite. Whether you’re impressing guests or treating yourself, this pie is a guaranteed crowd-pleaser.

So grab your apron and your sweet tooth—this is one dessert worth making from scratch.