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.
Table of Contents
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 recipes 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.)
Pecan cheesecake pie recipe ingredients
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- flour
- sugar
- butter
- Crisco
- eggs
- cream cheese
- dark corn syrup
- vanilla
- pecan halves
- caramel sauce (to garnish)
- whipped cream (to garnish)
How to make pecan pie cheesecake
I made this pie twice, because I suck at reading instructions apparently. Here’s what this pie is: crust on the 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.
Make sure you make the crust first as it has to chill a bit. Split the finished dough in half—one half goes into the freezer for next time. Roll out the other half, place it in a greased 9-inch pie pan, and shape the edges. Pop the crust in the fridge.
For the cheesecake layer, beat the cream cheese until smooth, then add the sugar and egg. Spread this creamy goodness on the bottom of your pie crust.
Now make the pecan layer and gently spoon this mixture over the cheesecake 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
Underbaking pecan pie is easy to do if you’re not careful. Give your pie a little jiggle before you take it out of the oven. 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.
If your pecan pie falls apart, you’ve underbaked it. Remember that ONLY the center should be jiggly when it’s time to pull it out. A knife should come out clean, and if you press the middle of the pie with the back of a spoon, it should spring back as if it were Jello.
Pecan pie gets hard when it’s overbaked. In addition to making sure you pull the pie out while the center is still jiggly, you can also use a thermometer to temp it. You’re going for 200 degrees, no more. In this pie, make sure that your thermometer is touching the pecan layer only, not the cheesecake layer, for the most accurate reading.
Absolutely, pecan pie can be frozen! To freeze it, let the pie cool completely after baking to prevent any sogginess or ice crystals from forming. Wrap the pie tightly in plastic wrap, ensuring it’s well-covered to avoid freezer burn. For extra protection, I´d add a layer of aluminum foil or place it in a large freezer bag. Pecan pie can be stored in the freezer for up to two months so make sure you label the pie with the date you froze it.
When you’re ready to eat it, transfer the pie from the freezer to the refrigerator and let it thaw overnight or for at least eight hours. Then warm it in a 350°F oven for about 15-20 minutes. This will make it taste like a freshly baked pie even a few months later.
This one is made of love. Well, love and a few rich ingredients come together to create that signature gooey, sweet texture. The base typically includes corn syrup (I use dark corn syrup), which gives the filling its thick consistency and sweetness. Brown sugar adds depth and a caramel-like flavor, while granulated sugar provides additional sweetness. You gotta have eggs to bind the filling and give it that custardy texture. Add some butter for richness, apinch of salt, s, and vanilla. Finally, toasted pecans are stirred into the filling (don’t undertoast them, they need to be a little brown!). YUMMMM.
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 >>k, 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 who 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
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Pecan Cheesecake Pie Recipe
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
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.
Favorite pie recipe I have ever tried and eaten! I think I used the butter flavored crisco before by accident. Would that make a big taste and texture difference?
Hi Jaycie! For butter lovers, butter flavor shortening can make all the difference in taste – but it shouldn’t make any difference in texture. Either one makes a great pie crust but of course, the more butter flavor the better! So glad you enjoyed :-)
Can you double the cheesecake part of the pie? If so, would you have to increase the cooking time? Thanks! Looks DELICIOUS! My all time favorite desserts!
Hi Geri! I’m not sure how that would work out, I’m worried it would overflow?
How can u do half eg in crust
Hi Glo, see step 5! :)
So do you put the cheesecake layer down first then put the pecan pie layer down? The picture shows the opposite so I’m confused
Hi Schwanda! “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.” Follow the instructions and it will work out great! Enjoy the pie!
Hi Karen! I’m looking to convert this recipe into mini individual pies cooked in a muffin tin. Any tips? Would this alter bake time or oven temp?
Thanks!
Hey Sara! Did you ever try this out? I’m sorry I couldn’t help! I think you would need to shorten the bake time.
Could you make this ahead of time and freeze?
I haven’t tried that Amanda, I imagine it would work well! Did you try it?
What happens if the middle of my pie is cookimg way faster??
Hey Taylor! Do you mean that it’s browning in the middle before it should? I would cover it with foil!
How far in advance can I make this? Looks delicious and can’t wait to try?
Hey Sara! I’d say you could for sure make it 1 day in advance, and maybe even 2, although your crust might start to get a little dried out after 48 hours. It will still be good though! Enjoy!
Hello! How many days ahead can this be made? Thanks so much!
Hey Joy! I’d say you could for sure make it 1 day in advance, and maybe even 2, although your crust might start to get a little dried out after 48 hours. It will still be good though! Enjoy!
I saw this pie and knew I wanted to make it for Thanksgiving. Yesterday I decided I had better try the recipe before the big day. So glad I did! This pie is so good! My husband ate a piece (1/4 of the pie is a piece for him) and he loved it. Went back for a second piece. Thanks for sharing another great recipe.
I have not made this pie…YET, but I did have an opportunity to taste a small piece thanks to Eric who shared with our office. Can I just say it was FANTASTIC! I too love to bake and this dessert combines two of my most favorite desserts!. The balance of flavors is perfect, the texture was great and the crust is a sweet, crunchy bite of heaven! I could devour another piece but I won’t! :-)
Yay I’m so glad you got to try it Deb! Cheesecake and pecan pie really are two of the best desserts, it’s true :) Thanks for the comment! :)
this cheesecake recipe looks very amazing i wish i hadn’t allergy to pecans :(
Oh nooo I’m trying to think of a work around…Walnuts? It won’t be exactly the same but it will still be good. Or what about leaving out the pecans all together? I wonder if that would work…Let me know if you try it out!
I had actually never heard of pecan pie and cheesecake together – this would definitely be fun to make for Thanksgiving! :)
Thanks Lexi! It is a total match made in HEAVEN! And perfect for T day :)
I love your costumes!!! So cute! And I love that you made this pie. It’s one of my absolute most favorite ones from the blog, so it had to make the book too. Aren’t those layers to die for? Thank you so much for making a recipe and sharing about the book!!! Hugs!
Thanks Jocelyn!! Yes the layers are AMAZING! it really is quite magical :) So excited about your book! You did an amazing job, congrats on being an author!!