If you can’t decide between classic pecan pie and rich cheesecake, this Pecan Cheesecake Pie gives you the best of both worlds. It features a buttery pie crust, a smooth cheesecake layer, and a sweet, caramel-like pecan topping baked together into one irresistible dessert.

This layered pie is especially popular for Thanksgiving and Christmas because it delivers both creamy and crunchy textures in every slice — without having to bake two separate desserts.

In this complete guide, you’ll learn:

What makes pecan cheesecake pie unique
Step-by-step baking instructions
How to prevent cracks and soggy crust

Make-ahead and storage tips
Healthier maple syrup option
Flavor variations

FAQs for perfect results

Let’s dive in.

What Is Pecan Cheesecake Pie?

Pecan Cheesecake Pie combines two classic American desserts:

Traditional pecan pie (sweet, gooey, nutty topping)
Creamy baked cheesecake (smooth and tangy base)

The result is a layered pie with:

Buttery crust
Velvety cheesecake center
Sticky pecan caramel topping

It’s richer than traditional pecan pie and more textured than plain cheesecake.

Why You’ll Love This Pecan Cheesecake Pie

1. Two Desserts in One

Perfect compromise for holiday tables.

2. Incredible Texture Contrast

Creamy bottom + crunchy pecan top.

3. Make-Ahead Friendly

Even better after chilling overnight.

4. Show-Stopping Presentation

Beautiful layered slices.

Ingredients for Pecan Cheesecake Pie

For the Crust:

1 unbaked 9-inch pie crust (homemade or store-bought)

For the Cheesecake Layer:

8 oz cream cheese, softened
½ cup granulated sugar
1 large egg

1 teaspoon vanilla extract

For the Pecan Layer:

1 cup light corn syrup
½ cup brown sugar

2 large eggs
2 tablespoons melted butter
1 teaspoon vanilla extract

1 ½ cups pecan halves

Why These Ingredients Work

Cream Cheese

Adds tang and structure to balance sweetness.

Corn Syrup

Prevents crystallization and creates classic gooey pecan texture.

Brown Sugar

Adds depth and slight caramel flavor.

Pecans

Provide crunch and nutty richness.

How to Make Pecan Cheesecake Pie (Step-by-Step)

Step 1: Preheat Oven

Preheat to 350°F (175°C).

Place pie crust into 9-inch pie plate.

Step 2: Make Cheesecake Layer

In a bowl, beat:

Cream cheese

Sugar
Egg
Vanilla

Mix until smooth and creamy.

Spread evenly over unbaked pie crust.

Step 3: Prepare Pecan Filling

In another bowl, whisk:

Corn syrup
Brown sugar
Eggs

Melted butter
Vanilla

Stir in pecans.

Step 4: Assemble

Carefully pour pecan mixture over cheesecake layer.

The layers will remain separate during baking.

Step 5: Bake

Bake 50–60 minutes until:

Center is mostly set
Top is golden brown

If crust browns too quickly, cover edges with foil.

Step 6: Cool Completely

Let cool at room temperature for 2 hours, then refrigerate at least 4 hours before slicing.

This ensures clean layers.

Pro Tips for Perfect Pecan Cheesecake Pie

Don’t Overmix Cheesecake

Too much air can cause cracks.

Bake on Lower Rack

Prevents over-browning on top.

Chill Before Slicing

Cold pie slices much cleaner.

Use Room Temperature Cream Cheese

Prevents lumps.

Healthy Maple Syrup Option

Since you prefer maple syrup alternatives, here’s a lighter version:

Replace:

Corn syrup → ¾ cup pure maple syrup

Brown sugar → ⅓ cup coconut sugar
Butter → coconut oil

Simmer maple syrup and coconut sugar briefly before mixing to thicken slightly.

Texture will be slightly softer but naturally sweetened.

Flavor Variations

1. Chocolate Pecan Cheesecake Pie

Add ½ cup chocolate chips to pecan layer.

2. Bourbon Pecan Version

Add 1 tablespoon bourbon to pecan mixture.

3. Salted Caramel Pecan Pie

Drizzle caramel sauce and sprinkle flaky sea salt before serving.

4. Toasted Pecan Upgrade

Lightly toast pecans before adding for deeper flavor.

Storage Instructions

Refrigerate

Store covered up to 4–5 days.

Freeze

Freeze whole pie or slices up to 2 months.
Thaw overnight in refrigerator.

Why This Pie Is Perfect for Holidays

This dessert is especially popular during:

Thanksgiving

Christmas
Fall gatherings
Family celebrations

It satisfies both pecan pie lovers and cheesecake fans in one slice.

Frequently Asked Questions

Can I use a graham cracker crust?

Yes, but traditional pie crust holds up better to gooey topping.

Why is my pie runny?

It may need longer baking or more cooling time.

Can I reduce sweetness?

Yes — reduce corn syrup slightly or use darker chocolate variation.

Does it need refrigeration?

Yes, because of the cheesecake layer.

Expert Baking Notes

Internal center should jiggle slightly but not look liquid.

Let cool fully before chilling to prevent condensation.
For clean slices, use sharp knife wiped between cuts.

Ideal internal temperature: about 200°F in center.

Final Thoughts

Pecan Cheesecake Pie is:

Rich
Creamy

Gooey
Crunchy
Perfect for holidays

Impressive yet simple

If you want a dessert that combines classic flavors with indulgent texture, this pie delivers every time.

Pecan Cheesecake Pie (Creamy, Gooey & Perfect for Holidays)

Author: WAFA LI

Print Recipe

Instructions

Prep: Preheat oven to 350°F (175°C). Grease a 9″ pie plate.

Make crust: Mix crumbs, butter, and sugar. Press firmly into bottom and up sides of pie plate. Bake 8–10 minutes. Cool slightly.
Make cheesecake layer: Beat cream cheese, sugar, egg, vanilla, and salt until smooth. Spread evenly over warm crust.
Make pecan layer: Whisk eggs, corn syrup, brown sugar, melted butter, and vanilla. Stir in pecans.

Assemble: Gently pour pecan mixture over cheesecake layer.
Bake 40–45 minutes, until edges are set but center jiggles slightly.
Cool completely on a wire rack, then chill at least 3 hours (or overnight).

💡 Pro Tips:
– Don’t overbake—the center will firm up as it cools.
– For maple twist: Use pure maple syrup instead of corn syrup.
– Serve with whipped cream or vanilla ice cream!

Prep Time & Nutrition (per slice, serves 8):