Cheesecake Pecan Pie

This Cheesecake Pecan Pie is INSANE. It’s a buttery, flaky pie crust, with a layer of cheesecake, then topped with pecan pie filling. It is one of the BEST pies I have EVER had! Literally nothing could be more perfect for Thanksgiving! Plus: super duper easy AND make ahead. Originally published November 1, 2017.

So how’s that candy coma going?

No? Just me? Fine then. (Liar.)

Eric and I are Jim and Pam from The Office, can you tell?? He’s 3-Hole-Punch Jim!

Charlotte was a gypsy, inspired by that green shawl on her head. It’s from Eric’s grandma, Nana. Isn’t it fabulous? I can’t imagine wearing something so striking that is not for a costume, but Nana did. There is definitely nothing in my current closet that my great-grandkids are going to want to wear several decades from now, costume or not!

My parents saved tons of clothes from the 70s. We would always wear them for 70s day at school. I think it’s because even when they were living through the 70s, they knew that maroon floral bell-bottomed pantsuits were DEFINITELY going to be mocked in the very near future.

(Seriously though, what is it going to be 30 years from now? How are people going to dress themselves up like the 20-teens?? Leggings? Skinny jeans? Man rompers??)

Have you guys ever visited Jocelyn’s blog over at Inside BruCrew Life? She’s an AMAZING dessert blogger who seriously comes up with some of the best ideas ever! And she is totally the cheesecake queen. Just look at all these!

She just released her first cookbook, called Cheesecake Love. How perfect is that? You can buy it here on Amazon.

Guys, I look at a lot of cookbooks. They are not all created equal. But I’m telling you, this one is a gem. I trust Jocelyn’s recipe’s 100% and there are SO many amazing recipes in this book. (Triple Chocolate Mousse Cheesecake, anyone? How about Peppermint Swirl Cheesecake Brownies??) It would be an awesome cookbook to give for Christmas to your cheesecake loving friend. Or maybe to your cheesecake loving self.

(Did you know that some people seriously get themselves Christmas presents?? And by “some people” I mean my husband. The first Christmas we were married, he started opening this present under the tree marked “To Eric” and I was like, I didn’t wrap that…He’s all like, ‘Merry Christmas to me!’ Seriously?? Have you ever gotten yourself a Christmas present?? So funny.)

How to make Pecan Pie Cheesecake

Here’s a quick overview of how to make this Pecan Pie Cheesecake. Scroll down to the recipe card below for complete instructions!

1. First make the pie crust. In a large bowl, whisk together flour, sugar, and salt. Use a pastry cutter or fork to cut in the butter and Crisco. In a small bowl beat one egg. Pour out half. Add the half beaten egg to the cold water. Beat it together, then add it to the butter mixture. Stir until it is just coming together, then use your hands to knead it once or twice (only to make it come together). Divide the dough in half. Shape one half into a disk and put it in a ziplock bag in your freezer for the next time you make this pie. 
2. Roll out the remaining dough on a well-floured surface. I love to use my pastry cloth.
3. Spray a 9-inch pie pan with nonstick spray. Roll the dough loosely on the rolling pin to transfer to the pie pan. Fold the edges under and crimp/shape the crust however you want. Place the formed crust in the fridge for now. 
4. Preheat the oven to 350 degrees F.
5. Make the cheesecake layer. In a stand mixer or medium bowl, beat the softened cream cheese until smooth. Add sugar and beat. Add 1 egg and beat well, scraping sides.
6. Carefully spread the cheesecake mixture into the bottom of the pie crust and spread to the edges. 
7. Clean the bowl or get a different one. Melt butter in the bowl. Add sugar and dark corn syrup and mix, then add eggs and vanilla and beat well. Fold in pecans. 
8. CAREFULLY use a SPOON to GENTLY add the pecan mixture on top of the cheesecake layer. DO NOT pour it. 
9. Cover the edge of the pie crust with aluminum foil to keep it from browning. I do this by getting a square of foil the size of the pie, then fold in quarters, then cut out the middle, then unfold. You should have a square of aluminum foil with a large circle cut out. Cover the crust with it. 
10. Bake at 350 for 50-55 minutes, until the pie is mostly set. Let cool for 1 hour. Cover with plastic wrap and transfer to the fridge. Chill for 3 hours before serving.

I made this pie twice, because I suck at reading instructions apparently. Here’s what this pie is: crust on bottom. Then a cheesecake layer. Then a pecan pie layer on top. The instructions say to spoon the pecan filling on top of the cheesecake layer, but I poured it instead. It disturbed the cheesecake layer and made it rise to the top. It still tasted amazing, but it didn’t look like a pecan pie. Don’t let this story intimidate you; this really is a super easy pie. Just make sure you spoon on the pecan layer.

Something magical happens when this cheesecake pie is baking. The cheesecake and caramel layer flip, making it seem like a 3-decker-filling pie. There is a delicious caramel layer on the bottom that is totally irresistible.

If you really want to go all out, serve this with My Favorite Caramel Sauce and whipped cream. DELICIOUS!! Jocelyn, congrats on your book! It’s amazing!

Cheesecake Pecan Pie variations

Not into cheesecake? That’s ok, you can totally make The Best Pecan Pie Recipe Ever with Buttery Streusel Topping instead. Yes that title is ridiculous, and I am not apologizing. How else could I describe the MAGIC of an already delicious pecan pie, made even more insane by adding loads of streusel on top? 

If the whole “baking an actual pie” thing isn’t going to happen this week, make your life easier and do these Gooey Pecan Pie Bars with Toffee. All the flavors and textures, a lot less stress. 

If you’re just pecan obsessed and want to share the joy, my favorite pecan cookies are these Butter Pecans, a special (and EASY) recipe from my husband’s family. For the holidays I like to make Caramel Pecan Nougat Logs–don’t be intimidated, you can make candy too! I’ll walk you through every single step. 

Pecan Pie Cheesecake Recipe tips

My number one tip for this recipe is to spoon the pecan filling on top of the cheesecake layer instead of pouring it. I learned this the hard way when I poured, the layers shifted, and the resulting pie was pretty weird looking (still delicious, subpar presentation). 

Everything else about this pie is pretty easy–which is amazing, considering how impressive it ends up being!

How to serve Pecan Cheesecake Pie

This pie is served chilled, with whipped cream and caramel sauce. If you really want to go all out, make My Favorite Caramel Sauce from scratch and make fresh whipped cream. 

How to store Pecan Cream Cheese Pie

Cheesecake pecan pie needs to be kept in the fridge. That cheesecake layer will get weird and suspicious real fast if you just leave it on the counter. If you have extra lying around and you’d like to save it for later, this is a great pie to freeze! Wrap the whole pie or individual slices in multiple layers of plastic wrap. They’ll keep in the freezer for 2-3 months. 

Pecan Pie Cheesecake FAQs

More great pies & cheesecakes!

Apple Custard Pie with Cinnamon Streusel << this one has been made by a ton of people and has rave reviews! Very unique.

Gooey Pecan Pie Bars << Ok, so this is another amazing delivery method for sweet, delicious pecan-ness!

Easy Pumpkin Pie Cake << this is a classic!

No Bake Pumpkin Cheesecake with Pecan-Graham Crumble << An amazing quick & delicious no-bake

Double Layer Pumpkin Cheesecake << probably like my 5th or 6th blog post? Picture’s not great but it’s a legit cheesecake.

Créme Brulee Cheesecake << A showstopper dessert made to impress!

The Best Homemade Apple Pie << I’m an apple pie hater that made a version I really LOVE!

Caramel Pecan Cheesecake Tarts from Inside BruCrew Life

Almond Oatmeal Cheesecake Pie from She Wears Many Hats

Pecan Pie Cheesecake Bars from Shugary Sweets

Facebook | Pinterest | Instagram

Pecan Cheesecake Pie Recipe

5 from 3 votes

Prep: 15 minutes mins

Cook: 50 minutes mins

Chill Time: 3 hours hrs

Total: 4 hours hrs 5 minutes mins

Servings: 8

This Cheesecake Pecan Pie is INSANE. It's a buttery, flaky pie crust, with a layer of cheesecake, then topped with pecan pie filling. It is one of the BEST pies I have EVER had! Nothing could be more perfect for Thanksgiving! Plus: super duper easy.

Ingredients

For the pie crust

• ▢ 1/4 cup ice water
• ▢ 2 cups flour
• ▢ 1 & 1/2 tablespoons sugar
• ▢ 1 teaspoon salt
• ▢ 1/2 cup butter, COLD, cut into chunks (1 stick)
• ▢ 6 tablespoons Crisco
• ▢ 1/2 large egg, beaten

For the cheesecake layer

• ▢ 1 (8-oz) package cream cheese, softened
• ▢ 1/4 cup sugar
• ▢ 1 large egg

For the pecan layer

• ▢ 1 tablespoon butter, melted
• ▢ 2/3 cup sugar
• ▢ 2/3 cup dark corn syrup
• ▢ 2 large eggs
• ▢ 1/2 teaspoon vanilla
• ▢ 1 cup pecan halves, toasted if you like
• ▢ Caramel sauce , to garnish
• ▢ whipped cream, to garnish

Cook ModePrevent your screen from going dark

Instructions

• First make the pie crust.* Note: this pie crust recipe makes 2 crusts and you only need one, so you can freeze one for later.
• Measure out 1/4 cup water into a glass measuring cup and stick it in the freezer.
• In a large bowl, whisk together flour, sugar, and salt.
• Use a pastry cutter or fork to cut in the butter and Crisco. Cut until it looks like coarse crumbs. Don’t overdo it!
• In a small bowl beat one egg. Pour out half (into the sink or into another container, or heck, into a frying pan). You can just eyeball it. I know this is annoying, but it makes for SUCH a tender crust!
• Add the half beaten egg to the cold water that you put in the freezer. Beat it together, then add it to the butter mixture. Stir until it is just coming together, then use your hands to knead it once or twice (only to make it come together). Divide the dough in half. Shape one half into a disk and put it in a ziplock bag in your freezer for the next time you make this pie. 
• Roll out the remaining dough on a well-floured surface. I love to use my pastry cloth.
• Spray a 9-inch pie pan with nonstick spray. Roll the dough loosely on the rolling pin to transfer to the pie pan. Fold the edges under and crimp/shape the crust however you want. Place the formed crust in the fridge while you make the other stuff. 
• Preheat the oven to 350 degrees F.
• Make the cheesecake layer. In a stand mixer or medium bowl, beat the softened cream cheese until smooth. Add 1/4 cup sugar and beat. Add 1 egg and beat well, scraping sides. Don’t over beat, just mix until it is well combined. 
• Carefully spread the cheesecake mixture into the bottom of the pie crust and spread to the edges. 
• Clean the bowl or get a different one. Melt 1 tablespoon butter in the bowl. Add 2/3 cup sugar and mix.
• Add dark corn syrup and mix.
• Add 2 eggs and beat well. I just used a spoon to mix.
• Add 1/2 teaspoon vanilla.
• Fold in pecans. 
• CAREFULLY use a SPOON to GENTLY add the pecan mixture on top of the cheesecake layer. DO NOT pour it. I made this mistake the first time I made this, and it mixed the cheesecake and pecan layer too much. It still tastes fine, but doesn’t present as well. 
• Cover the edge of the pie crust with aluminum foil to keep it from browning. I do this by getting a square of foil the size of the pie, then fold in quarters, then cut out the middle, then unfold. You should have a square of aluminum foil with a large circle cut out. Cover the crust with it. 
• Bake at 350 for 50-55 minutes, until the pie is mostly set. It can be a little wiggly in the 3-4 inches in the very center of the pie, but if the whole pie is shaking, leave it in longer. 
• Let cool for 1 hour. Cover with plastic wrap and transfer to the fridge. Chill for 3 hours before serving.
• Serve with whipped cream and this amazing Caramel Sauce.

Notes

*Of course you can totally use a store bought pie crust. I’m no judge. You will only need one sheet of pie crust. (Half a package)

Nutrition

Serving: 1slice | Calories: 706kcal | Carbohydrates: 74g | Protein: 9g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 147mg | Sodium: 572mg | Potassium: 171mg | Fiber: 2g | Sugar: 49g | Vitamin A: 904IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg

Course: Dessert

Cuisine: American

Calories: 706

Keyword: cheesecake, pecan, pie

Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!