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–+ servings
Front view of a slice of Pecan Cheesecake Pie on a plate.
4.50 from 2 votes
Created by: Stefanie

Pecan Cheesecake Pie


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
12
This delicious recipe has the same traditional flavors of a regular pecan pie, but also has a thick silky layer of cheesecake making it rich and decadent. It's the best pecan pie cheesecake, better than the Cheesecake Factory!
12

Ingredients

Ingredients:

  • 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

Instructions

  • 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.

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Notes

Storage:
Keep leftover pie in the fridge up to 1 week. We do not recommend freezing. 
Notes:
Only mix the eggs by hand. This reduces the air in the batter and keeps it from puffing and cracking while baking. 
As the pie cools, some of the pecan mixture will settle in the bottom, like magic. Letting the pie cool slowly helps to set the cheesecake layer without cracking.
If desired, serve with caramel sauce. 
Add aluminum foil to the edges if the crust becomes too dark. 

Nutrition

Calories: 5107kcal | Carbohydrates: 595g | Protein: 73g | Fat: 288g | Saturated Fat: 115g | Polyunsaturated Fat: 37g | Monounsaturated Fat: 107g | Trans Fat: 0.1g | Cholesterol: 1263mg | Sodium: 2906mg | Potassium: 1493mg | Fiber: 14g | Sugar: 484g | Vitamin A: 7047IU | Vitamin C: 2mg | Calcium: 702mg | Iron: 12mg

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