If you’ve ever been torn between a classic pecan pie and a rich, creamy cheesecake — this dessert brings you the best of both worlds. Pecan Cheesecake Pie is a luscious, indulgent treat that layers a silky cheesecake filling beneath a gooey, nutty pecan topping, all nestled in a buttery pie crust. It’s a showstopper for holidays, special occasions, or anytime you want to wow your guests with minimal effort.Why You’ll Love This Recipe: Two Desserts in One: Classic cheesecake + traditional pecan pie Easy to Make: Simple layering and bake — no water bath needed Perfect for Holidays: Ideal for Thanksgiving, Christmas, or potlucks Rich, But Not Overly Sweet: The cheesecake balances the sweetness of the pecan toppingIngredientsFor the Cheesecake Layer:1 (9-inch) deep-dish pie crust (store-bought or homemade)1 (8 oz) package cream cheese, softened1/2 cup granulated sugar1 large egg1 teaspoon vanilla extractFor the Pecan Pie Layer:3 large eggs1/2 cup granulated sugar1/2 cup light corn syrup1/2 cup dark corn syrup (or substitute with more light corn syrup)2 tablespoons melted butter1 teaspoon vanilla extract1 1/2 cups pecan halvesInstructionsStep 1: Preheat & Prepare CrustPreheat your oven to 350°F (175°C). Place your pie crust into a 9-inch pie dish and crimp the edges. Set aside.Step 2: Make the Cheesecake LayerIn a medium mixing bowl, beat the softened cream cheese and 1/2 cup sugar until smooth.Add 1 egg and 1 teaspoon vanilla, and beat until creamy.Spread the cheesecake mixture evenly into the bottom of the pie crust.Step 3: Make the Pecan Pie FillingIn a separate bowl, whisk together the 3 eggs, 1/2 cup sugar, light corn syrup, dark corn syrup, melted butter, and 1 teaspoon vanilla until well combined.Gently stir in the pecan halves until coated.Step 4: Assemble & BakeCarefully spoon the pecan mixture over the cheesecake layer — try not to disturb the bottom layer too much.Bake in the preheated oven for 50–60 minutes, or until the center is set and doesn’t jiggle when gently shaken.Step 5: Cool & ServeLet the pie cool completely at room temperature before slicing. For best results, refrigerate for at least 2 hours before serving.Top with whipped cream or a drizzle of caramel sauce for an extra indulgent touch!Storage Tips:Refrigerate: Store leftovers covered in the fridge for up to 5 days.Freeze: You can freeze the whole pie or individual slices for up to 2 months. Thaw overnight in the fridge before serving.Final ThoughtsThis Pecan Cheesecake Pie delivers all the creamy, crunchy, sweet goodness you could ever want in a dessert. It’s easy enough for beginners and impressive enough for any celebration. Once you try it, this pie might just become a new family favorite!
Pecan Cheesecake Pie
