The only thing better than classic pecan pie is Pecan Cheesecake Pie. Combine the best of both worlds with the decadent gooey caramel flavor of pecan pie filling and crunchy pecans paired with rich, creamy vanilla cheesecake.
Pecan Cheesecake Pie
Pecan pie paired with cheesecake to make this amazing Pecan Cheesecake Pie! No, it's not a dream! These two amazing classics can become one decadent, delicious dessert.
With Pecan Cheesecake Pie, you get the warm, gooey, caramel flavor of pecan pie with the crunch of pecans AND the smooth, decadent creaminess of vanilla cheesecake. All in one bite.
You might notice in the photos the caramel filling of the pecan pie is on the bottom, but the directions say to put it on top. The directions are correct! The pecan pie filling will actually sink to the bottom of the cheesecake, and the pecans will stay on top. So the cheesecake is essentially sandwiched between the two elements of pecan pie. It will be the best sandwich of your life!
What Crust Should I Use?
I prefer to use a typical pasty dough pie crust for this recipe, since it's the kind I make with traditional pecan pie. You can use store bought, but I highly recommend this fail proof pie crust. It's super easy, buttery, and flaky!
Alternately, you can use a graham cracker crust like the one in the s'mores pie, which is a more typical crust for a cheesecake.
Should I Chop the Pecans or Leave Them Whole?
I prefer to chop the pecans, as I like the texture better and the way they're caramelized in the rest of the pecan pie filling. However, you are welcome to leave yours whole.
To make the round design that you often see on pecan pies, place the whole pecans on the cheesecake filling in the crust, and then gently pour the pecan pie filling over top.
How to Serve Pecan Cheesecake Pie
Pecan Cheesecake Pie is pretty much served as-is. You can give it a drizzle of caramel sauce or a scoop of ice cream or whipped cream before serving for a little something extra.
How to Store Pecan Cheesecake Pie
Pecan Cheesecake Pie needs to be refrigerated due to the dairy in the cheesecake. Store covered in the refrigerator for up to 5 to 7 days.
It can also be frozen. Allow to cool completely. Then cover tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.
More Pecan Recipes You'll Love
- Southern Pecan Pie Bars - Gooey pecan pie filling with crunchy pecans on a tender, buttery shortbread crust.
- Sweet Potato Pecan Cupcakes - Festive fall sweet potato cupcakes that are moist and tender and mixed with chopped pecans, then topped with caramel frosting.
- Pecan Snowball Cookies - pecan shortbread cookies shaped like balls and dropped in powdered sugar so they look like cute little snowballs.
- Southern Pecan Pie - a classic pecan pie recipe with a gooey caramel-like filling, crunchy pecans, and buttery, flaky crust.
- Turtle Poke Cake - A super easy but equally decadent chocolate cake drenched in caramel and topped with chocolate frosting and more caramel plus pecans to complete the turtle package.
- German Chocolate Cake - a soft, decadent chocolate cake topped with a rich, gooey coconut pecan frosting.
Pecan Cheesecake Pie Video
Pecan Cheesecake Pie
Ingredients
- 1 unbaked pie shell Try this Easy No Fail Pie Crust Recipe
For the Cheesecake
- 1 package cream cheese (8 ounces)
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
For the Pecan Pie
- 3 eggs
- 1 cup corn syrup
- 1 cup brown sugar
- 2 tablespoons butter melted
- 1 teaspoon vanilla
- 1 ½ cups chopped pecans
Instructions
- Roll out pie crust and place in a greased pie 9-inch pie dish.
- Place all ingredients for cheesecake in a large mixing bowl.
- Beat together until smooth and creamy.
- Pour cheesecake mixture into unbaked pie crust.
- Place all pecan pie ingredients except for pecans in a large mixing bowl.
- Whisk together until smooth.
- Fold in pecans.
- Pour pecan pie mixture over cheesecake mixture in unbaked pie crust.
- Bake in a 350°F oven for about 60 minutes until cheesecake is set and only slightly wiggly in the center. Check halfway through to make sure crust isn't browning too quickly. Cover just the edges with foil or a crust guard if it is. Or tent with foil.If pie is still very jiggly around the edges after 60 minutes, continue baking an additional 7-10 minutes until set.
- Allow to cool completely for at least 1 hour on a wire rack. Store in the refrigerator.
Notes
- Easy No Fail Pie Crust Recipe - this easy pie crust recipe comes out perfect Every. Time. It's my grandma's recipe, and it's never failed me yet!
- Storage: Store covered in the refrigerator for up to 5 to 7 days.
- Freezer Directions: Allow to cool completely. Then cover tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.
Nutrition
UPDATE INFO: This recipe was originally published in November 2015. It was updated with new pictures, tips, and video and republished in October 2024.
Never Miss a Thing!
Join our newsletter to get new recipes, tips, tricks, and tutorials every week!
New to the pie-making scene? Here are some helpful Pie Making Resources to make sure all your pies come out perfect and delicious!
- Easy No Fail Pie Crust Recipe - this easy pie crust recipe comes out perfect Every. Time. It's my grandma's recipe, and it's never failed me yet!
- Rolling Out Pie Crust Tutorial - If rolling out your own homemade pie crust makes you nervous, stop right now! This easy step-by-step tutorial will tell you exactly what to do for a perfect pie crust!
- Pretty Ways to Finish Pie Crust Edges - There are so many ways to finish pie crust once you're done rolling it out to make a truly special pie. Try some of these easy and fun ones this year!
- Must Have Pie Making Supplies - If you love pies, you need these tools so you can make them all the time at home!
Laurie says
Can not wait to try this! Looks incredible. Pinning to share and wishing I could have some now!
Thank you for sharing your recipe with us at Snickerdoodle Sunday!
~Laurie
Penny says
Made this and 2 of the directions are confusing . #2 "Place all ingredients for cheesecake in large mixing bowl". You can mix them in a small soupbowl and you won't have to wash your large mixing bowl between steps. #9"....until cheesecake is set and only slightly wiggly in the center" How can you tell what's going on with the cheesecake when it's under the pecan mixture?
Michelle says
Hi, Penny. 1. I think the bowl thing comes down to a matter of preference. I hate using an electric mixer and a small bowl because I find it makes a mess, so I usually actually use 2 separate large mixing bowls. But do whatever works best for you, as long as you don't mix the pecan pie and cheesecake ingredients in the same bowl at the same time! 🙂 2. I check it the same way I check my pecan pie when I take it out of the oven, which is to give the pie pan a gentle jiggle. If it's not jiggly at all, or just a little bit in the center, it's ready to take out. If the whole thing is jiggling like Jello, it needs some more cook time.
Hope that helps!
Teresa says
This looks delicious. Just one question....light corn syrup or dark corn syrup. The recipe doesn't specify. Thank you! We are excited to try it.
Michelle says
Light corn syrup! I'll fix the recipe!