Pecan Cheesecake Pie

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Sweet, nutty, and irresistibly creamy, this Pecan Cheesecake Pie blends two classic desserts into one show-stopping treat. Imagine a buttery, flaky crust holding a rich cheesecake layer topped with a gooey pecan pie filling—each bite offers a perfect mix of crunch, creaminess, and caramel-like sweetness.

Whether you’re hosting Thanksgiving, a cozy Sunday dinner, or just craving a southern-inspired dessert, this pie brings comfort and indulgence to the table. It’s a great make-ahead option and guaranteed to be the first empty plate at any dessert table.

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What Kind of Crust Should I Use?

You can use a store-bought pie crust for ease, but if you’re aiming for maximum flavor, a homemade buttery crust is unbeatable. Make sure to blind bake it first to avoid sogginess when the filling is added.

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Ingredients for the Pecan Cheesecake Pie

• 1 9-inch pie crust (store-bought or homemade)
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 cup light corn syrup
• 3 large eggs
• 1/2 cup brown sugar, packed
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/4 cups pecan halves

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How To Make the Pecan Cheesecake Pie

Step 1: Prepare the Crust

Place your pie crust in a 9-inch pie dish and crimp the edges. Chill it in the fridge while you prep the filling.

Step 2: Make the Cheesecake Layer

In a bowl, beat the softened cream cheese, granulated sugar, 1 egg, and vanilla until smooth. Spread this evenly into the bottom of the chilled pie crust.

Step 3: Make the Pecan Filling

In another bowl, whisk together the corn syrup, 3 eggs, brown sugar, vanilla, and salt until well combined. Gently fold in the pecan halves.

Step 4: Assemble the Pie

Carefully spoon the pecan mixture over the cheesecake layer, trying not to disturb the bottom layer too much.

Step 5: Bake

Bake at 350°F (175°C) for 50-60 minutes, until the center is set and the pecans are golden. Cover the edges with foil if the crust browns too quickly.

Step 6: Cool and Serve

Let the pie cool completely before slicing—this helps the layers set. Chill for at least 2 hours, or overnight for best results.

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Serving and Storing Your Pecan Cheesecake Pie

This pie is delicious chilled or at room temperature. Serve slices as-is, or top with whipped cream or vanilla ice cream for an extra treat. Store leftovers covered in the fridge for up to 5 days. It also freezes beautifully—just wrap tightly and store for up to 2 months.

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Frequently Asked Questions

Can I use dark corn syrup instead of light?

Yes, but it will give the pie a deeper, more molasses-like flavor.

Can I make this pie ahead of time?

Absolutely. It’s actually better when made a day in advance to let the layers firm up.

Can I use chopped pecans?

You can, though whole or halved pecans create a prettier top layer.

How do I know when it’s done baking?

The center should be set but still have a slight jiggle. It will firm up more as it cools.

Can I make it gluten-free?

Yes, just use a gluten-free pie crust and check your vanilla and corn syrup for gluten-free certification.

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Want More Dessert Ideas with a Twist?

If this Pecan Cheesecake Pie has your heart, explore more of my sweet spins on comfort classics:

• Irresistible Pecan Pie Bites for a bite-sized twist.
• Cherry Chocolate Cheesecake for bold, rich flavor.
• Sopapilla Cheesecake Bars with flaky cinnamon topping.
• Nutella French Toast Casserole for a cozy brunch dessert.
• Lemon Churro Cookies when you’re craving citrus and spice.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so it’s easy to find when the craving hits.

And don’t forget to comment below! Did you swap in maple syrup? Add chocolate chips? Your ideas inspire others to get creative in the kitchen too.

For even more delicious inspiration, check out my daily posts on Pinterest at Nina Dishes.

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