Pecan Cheesecake Pie

The only thing better than classic pecan pie is Pecan Cheesecake Pie with the decadent caramel flavor of pecan pie filling, crunchy pecans and creamy cheesecake.

Course Dessert

Cuisine American

Keyword Flaky Crust, Pecan Cheesecake Pie, Pecan Pie Cheesecake

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 534kcal

Author Michelle

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.

Video

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