Why You’ll Love This Cheesecake Pecan Pie

This Cheesecake Pecan Pie is the ultimate dessert mashup — rich, creamy, nutty, and downright indulgent. Imagine a flaky pie crust holding a velvety cheesecake layer topped with a gooey, caramelized pecan pie filling. It’s like your favorite holiday desserts collided in the best way possible! Perfect for Thanksgiving, Christmas, or anytime you want to impress your guests with something unforgettable.

Ingredients

For the Crust:

• 1 unbaked pie crust (store-bought or homemade) – Serves as the sturdy, buttery base for our layered dessert.

Cheesecake Layer:

• 8 oz cream cheese, softened – Adds a smooth, creamy texture and tangy flavor.
• 1/4 cup granulated sugar – Sweetens the cheesecake without overpowering it.
• 1 large egg – Binds the cheesecake filling and adds richness.
• 1/2 teaspoon vanilla extract – Enhances the overall flavor with a warm, aromatic note.

Pecan Pie Layer:

• 3 large eggs – Provide structure and set the filling as it bakes.
• 3/4 cup light corn syrup – Gives the filling its signature glossy, gooey texture.
• 1/2 cup packed brown sugar – Adds deep caramel notes to the pie.
• 1 teaspoon vanilla extract – Balances the sweetness with warm depth.
• 1/4 teaspoon salt – Enhances and rounds out all the sweet flavors.
• 1 1/4 cups pecan halves – The crunchy, buttery stars of the topping.

Instructions

1. Preheat your oven to 350°F (175°C).
2. Prepare the crust: Roll out your pie crust into a 9-inch pie dish. Crimp the edges for a decorative touch.
3. Make the cheesecake layer:
   • In a medium bowl, beat the cream cheese and granulated sugar until smooth and creamy.
   • Add the egg and vanilla extract, and beat until well combined.
   • Spread the cheesecake mixture evenly over the bottom of the pie crust.
4. Make the pecan pie layer:
   • In a separate bowl, whisk together the eggs, light corn syrup, brown sugar, vanilla, and salt until fully incorporated.
   • Gently stir in the pecan halves.
5. Assemble the pie: Carefully pour the pecan mixture over the cheesecake layer, ensuring the pecans are evenly distributed.
6. Bake: Place the pie in the oven and bake for 50–60 minutes, or until the center is just set and the crust is golden brown.
   Tip: If the crust starts to brown too quickly, cover it with foil to prevent burning.
7. Cool: Let the pie cool completely on a wire rack before slicing. Serve at room temperature or chilled.

Pro Tips for Perfect Results

• Use room temperature cream cheese for the smoothest cheesecake layer — no lumps!
• Don’t overmix the eggs in the pecan layer; this prevents a foamy or cracked top.
• Chill before slicing for the cleanest cuts and most defined layers.
• Toast your pecans beforehand for even deeper flavor.

Serving Suggestions

This pie is rich enough to stand on its own, but for an extra special touch, serve with:

• A dollop of freshly whipped cream
• A scoop of vanilla bean ice cream
• A drizzle of caramel sauce
• A hot cup of coffee or a spiced holiday latte

Why This Cheesecake Pecan Pie is So Loved

This recipe is a showstopper. It blends the silky texture of cheesecake with the classic flavor of pecan pie, all wrapped in a golden, flaky crust. It’s a modern twist on traditional desserts that your family will request year after year. Whether you’re hosting a holiday gathering or just want to indulge in something extraordinary, this pie delivers big on both flavor and presentation.