Pecan cheesecake pie has a creamy cheesecake layer that sits on a buttery crust, and has a pecan pie topping that is caramelized to perfection. This luscious dessert combines the best qualities of the traditional pecan pie and classic cheesecake and is very easy to make without a complicated process.
I love the gooeyness that comes along with the classic pecan pie, along with a thick velvety cheesecake. So I decided to combine the two – it’s like a pecan pie, but with a layer of cheesecake in the middle. My pecan pie cheesecake recipe is made with a classic cheesecake crust and a spring form pan, it’s a tad different, but very similar. I also use the same caramel pecan topping when making mini pecan cheesecake bites, so it’s versatile and can be added to other baking recipes or as a topping on ice cream sundaes.
Gooey pecan pie is one of my favorite desserts and usually steals my heart around this time of year, but it wouldn’t officially be baking season without pumpkin pie bites and a warm dutch caramel apple pie. You also can’t go wrong with a swirled pumpkin cheesecake, the presentation is amazing and it’s full of fall spiced flavors.
- unbaked pie crust – we used a 9 inch crust.
Cheesecake Layer Ingredients:
- cream cheese – allow it to soften at room temperature.
- Pantry staples: sugar, salt, flour, and vanilla.
- sour cream – adds a little tanginess to the cheesecake batter, and gives it a smooth texture.
- heavy whipping cream – gives the batter a rich and creamy flavor.
- large eggs – bring them to room temperature for easier mixing, which adds less air to the cheesecake layer.
Pecan Pie Layer Ingredients:
- pecans – do not use chopped, only whole.
- large eggs and vanilla extract
- light corn syrup and granulated sugar – caramelizes while baking to create the gooey pecan filling without it being grainy.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
This incredible pecan pie cheesecake can be garnished with dark caramel sauce or piped with dollops of whipped cream. You can also stick pecan halves in the whipped topping for more decoration.
Substitutions and Variations
- Graham cracker crust – combine graham crackers, melted butter, and sugar in the food processor (or use a rolling pin and crush into fine crumbs with the crackers in a freezer bag) and press it firmly into the bottom of your pie pan. Use my buttery graham cracker crust recipe.
- Homemade pie crust – if you don’t want to use a store-bought crust, my oil pie crust or butter pie crust would be perfect.
- Caramel sauce – drizzle brown sugar caramel sauce or dark caramel sauce over the top before serving.
PREP: Preheat the oven to 350 degrees.
Step 1: Beat the cream cheese and sugar together in a medium bowl using an electric mixer on medium speed until light and fluffy.
Step 2: Mix in the salt, vanilla, sour cream, flour, and heavy cream just until combined.
Step 3: Whisk in the eggs by hand one at a time.
Step 4: Pour the cheesecake filling into the pie crust so it’s in an even layer.
Pro Tip: When we hand mix the eggs in, the cheesecake layer is less likely to puff and crack while baking because less air is getting into the batter.
Step 5: Whisk together the eggs, vanilla, corn syrup, and sugar in a large bowl until combined.
Step 6: Fold in the whole pecans. Spoon the pecan pie filling over the cheesecake layer. Some will seep through as it bakes, which makes an almost magical transformation out of the pie, but try to spread the pecans as evenly as possible since they will end up on the top of the pie when it comes out of the oven.
Step 7: Bake for 50-60 minutes. Turn off the oven and keep the door closed for 20 minutes. Then crack the oven door with the heat still off for another 20 minutes.
SERVE: Remove from the oven and allow it cool to room temperature on a wire rack. Chill in the refrigerator for several hours. Use a sharp knife to slice, and serve with ice cream if desired.
Pecan Cheesecake Pie Recipe Tips
- If using a stand mixer for the batter, use the paddle attachment.
- Since this recipe varies from the standard cheesecake, there is no need to create a water bath.
- Mixing the eggs with a hand mixer adds too much air and will cause it to puff and crack as the cheesecake bakes. This is why we recommend stirring by hand.
- The edges of the pie crust should be golden brown. If they are becoming too dark while baking, add aluminum foil to the edges.
- For best results, only use corn syrup. Some say you can use maple syrup, but we haven’t tested that and it may alter the texture. Corn syrup is the traditional ingredient that gives pecan pie it’s classic texture.
Pecan trees can live for more than 300 and bear nuts during all of that time. – Pecan Growers
Keep leftovers in an airtight container or cover tightly with plastic wrap and refrigerate for up to 7 days.
While the cheesecake batter freezes well, the pecan mixture on top and under the cheesecake does not. Thus, we do not recommend freezing.
If you try this Pecan Cheesecake Pie Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Pecan Cheesecake Pie
- 1 – 9" unbaked pie crust
Cheesecake Layer Ingredients:
- 12 oz. cream cheese softened
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ¼ cup sour cream room temperature
- ¼ cup heavy whipping cream
- 2 large eggs room temperature
Pecan Pie Layer Ingredients:
- 1 cup pecans whole
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup light corn syrup
- ⅓ cup granulated sugar
- Preheat the oven to 350°F.
- In a medium mixing bowl, beat together the cream cheese and sugar with a hand mixer (or standing mixer) until light and fluffy.
- Add salt, flour, vanilla, sour cream, and heavy cream. Mix just until combined.
- By hand, mix in the eggs, one at a time. Stir gently to prevent extra air from getting into the mixture.
- Pour the cheesecake mixture into the pie crust.
- In a separate bowl, whisk together the eggs, vanilla, corn syrup, and granulated sugar until well combined.
- Mix in the whole pecans. Gently spoon the pecan mixture over the cheesecake layer. Some of the mixture will seep through the cheesecake mixture (and as it bakes, the pecan pie layer will settle on the bottom), but spread out the pecans to cover the top of the pie as evenly as possible.
- Bake for 60 minutes. The center of the pie will be slightly jiggly and will set as the pie cools. Turn off the oven, keeping the door closed for 20 minutes. After this 20 minutes, crack the oven door and leave the pie in place for another 20 minutes.
- Remove the pie from the oven. Allow to cool the rest of the way and then transfer to the refrigerator to chill for several hours before slicing and serving.