A Decadent Fusion of Two Southern Classics
This Pecan Cheesecake Pie is a rich, indulgent dessert that combines the creamy smoothness of cheesecake with the gooey sweetness of pecan pie. It’s like a dream team of two Southern favorites in one flaky crust.
Perfect for holiday baking, family dinners, or whenever you want something truly unforgettable!
Why You’ll Love This Recipe:
Cheesecake Layer: Silky, sweet, and tangy—sets the perfect base.
Pecan Pie Finish: Rich corn syrup and brown sugar create that classic pecan pie texture.
One Crust, Two Layers: No need to make multiple desserts—this one does it all.
Great for Sharing: Ideal at Thanksgiving, Christmas, or any potluck gathering.
Freezer-Friendly: Keeps well chilled or frozen—great for meal prep.
Ingredients (Makes 8–10 servings):
For the Crust:
- 1 (9-inch) unbaked pie crust (store-bought or homemade)
For the Cheesecake Layer:
- 8 oz (½ block) cream cheese , softened (room temperature for smooth mixing)
- ¼ cup granulated sugar (adjust for more richness if desired)
- 1 large egg
- 1 tsp vanilla extract
For the Pecan Layer:
- 3 large eggs
- 1 cup light corn syrup (or golden syrup as a substitute)
- ¼ cup packed brown sugar
- 1 cup chopped pecans (plus extra on top for garnish if desired)
- Optional: Pinch of salt or dash of maple extract
Instructions:
Step 1: Preheat Oven & Prep Crust
Preheat oven to 425°F (220°C) .
Place your unbaked pie crust on a baking sheet (to catch any spills) and set aside.
Step 2: Make the Cheesecake Base
In a mixing bowl, beat:
- Cream cheese
- Sugar
until light and fluffy.
Add:
- 1 egg
- Vanilla extract
and mix until smooth and creamy.
Pour into the unbaked pie crust and spread evenly across the bottom.
Scatter chopped pecans over the top of the cheesecake layer.
Step 3: Prepare the Pecan Filling
In a separate bowl, whisk together:
- Remaining 3 eggs
- Corn syrup
- Brown sugar
- Optional: Pinch of salt or ½ tsp maple extract for deeper flavor
Pour this mixture evenly over the pecans in the pie.
Step 4: Bake in Two Stages
Bake at 425°F (220°C) for 10 minutes .
Then reduce heat to 375°F (190°C) and continue baking for 25–30 minutes , or until the center is set and firm to the touch.
The pecan layer should be golden and slightly puffed , while the cheesecake stays dense and soft underneath.
Step 5: Cool Completely Before Serving
Let the pie cool at room temperature for at least 1 hour before slicing.
For best results, refrigerate for 2–3 hours to fully set both layers.
Serve chilled or at room temperature.
Each bite brings together:
- Creamy, custardy cheesecake layer
- Sweet, sticky pecan pie topping
- And that buttery, flaky pie crust finish
Tips for Success:
Use Room-Temp Cheese & Eggs: Prevents lumps and ensures even baking.
Don’t Overmix: Mix just until smooth—no need for extra air.
Corn Syrup Swap Option: Try honey or agave for a lighter version (slightly less traditional).
Crust Tip: Use a deep-dish pie crust for better layer balance.- Make Ahead Magic: Keeps well refrigerated for 3–4 days—or freeze slices for later.
Serving Suggestions:
- Perfect with whipped cream, coffee, or a glass of cold milk.
- Great at holiday gatherings, school events, or weekend brunches.
- Ideal with a scoop of vanilla ice cream on top.
Nutritional Information (per slice, makes 8 servings – approximate):
(Without toppings – regular ingredients used)
- Calories: ~350 kcal
- Protein: ~6g
- Carbohydrates: ~30g
- Fat: ~22g
- Fiber: ~1g
- Sugar: ~20g
This Pecan Cheesecake Pie proves that sometimes combining two classics is the best idea ever. With its silky cheesecake base and caramelized pecan topping—it’s a must-bake for lovers of Southern sweets.
