Pecan Cheesecake Pie

If you’ve been following the BoB happenings for a while, you may remember that I made a Pecan Pie Cheesecake a few years ago. It was, in a word, glorious. I love everything about it.

If that dessert was cheesecake with a bit of pecan pie, then this one is pecan pie with a bit of cheesecake. That little layer of cheesecake adds a bit of unexpected creamy sweetness to traditional pecan pie.

Pecan Cheesecake Pie is a delicious pecan pie-cheesecake hybrid. - Bake or Break

The two fillings for this pie are amazingly simple and quick to whip up. You can make your own pie crust or go the store-bought route with this one. Just be sure to use a deep dish pie plate, as there is a lot of filling. You don’t want a mess on your hands. Or in your oven.

My one almost-complaint about this pie is that it can be a bit difficult to remove from the pie plate. For that reason, I do recommend buttering your pie plate before placing the crust inside. Honestly, though, if it falls apart and makes a mess coming out of the pie plate, no one will care. It’s just that good.

Pecan Cheesecake Pie

Prep Time: 25 minutes

Cook Time: 55 minutes

Yield: 8-10 servings

Pecan Cheesecake Pie


  • pastry for a 9-inch pie*
  • For the cheesecake filling:
  • 8 ounces cream cheese, softened
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 & 1/4 cups chopped pecans
  • For the pie filling:
  • 1 cup light corn syrup
  • 3 large eggs
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract


Preheat oven to 350°. Place oven rack at lowest position.

Butter bottom and sides of a deep 9-inch pie plate. Fit pie crust into pie plate.

To make the cheesecake filling:

Using an electric mixer on medium speed, beat cream cheese, egg, sugar, vanilla, and salt until smooth. Pour over crust. Sprinkle pecans evenly over filling.

To make the pie filling:

Whisk together corn syrup, 3 eggs, sugar, and vanilla. Pour over pecans.

Place pie plate on a baking sheet. Bake 50-55 minutes, or until pie is set. Cool on wire rack for about an hour. Cover and chill if not serving immediately.


*Find a pie crust recipe and tutorial here.

Pie can be kept covered and refrigerated for up to 2 days.

Recipe adapted from Southern Living Annual Recipes 2007. Recipe also available at MyRecipes.

Don't miss a recipe! Sign up for free email updates.



  1. Sweet Tooth November 20, 2012 Reply

    This looks amazing! I might have to make this for my brother, who loves cheesecake! I opted for Buckeyes, which my boyfriend loves.

    Sweet Tooth

  2. Casie r November 20, 2012 Reply

    Hmm…just pulled mine out of the oven and it has many big cracks…:(

  3. Els November 21, 2012 Reply

    This looks amazing. But we don’t get corn syrup in the UK – do you think it would work if I used maple syrup instead? I’m not really sure what corn syrup is like!

    • jennifer November 21, 2012 Reply

      Hi, Els! I believe you can use golden syrup. I’ve also read that you can also substitute 1 cup sugar and 1/4 cup water. I haven’t tried either one, so I can’t vouch for them. Maple syrup might work, although it’s a different consistency than corn syrup and will add some significant maple flavor. If you’re a fan of maple flavor, that may well be just fine. Please let me know if it works for you!

  4. Deb November 22, 2012 Reply

    A perfect dessert for pairing the desires of the cheesecake and pie lovers! I’m charmed!

  5. Stephanie November 22, 2012 Reply

    Love the idea of blending pie flavors in one crust. This combo sounds perfect

  6. Els November 23, 2012 Reply

    Thanks, I might try golden syrup which is like runny honey in consistency as maple syrup is quite thin I think and might make it too runny. I’ll let you know how it works out!

  7. Sarah November 23, 2012 Reply

    I made this for Thanksgiving. It was perfect. I like 2-3 bites of pecan pie, I love cheesecake. It was a perfect blend. It had just enough of the sweetness of pecan pie balanced with the tart of the cheesecake with the bite of the pecans. I’m going to make another one for Christmas.

  8. Denise November 23, 2012 Reply

    Made this yesterday and came out great. I am not a pecan pie lover but the combination of flavors is excellent. Neither one overpowers the other. I am adding into my recipe box!

  9. Amber November 23, 2012 Reply

    this saved my thanksgiving! thank you!!!!!!!!!

  10. Kimberly November 24, 2012 Reply

    This pie is amazing! Thank you so much for the recipe. My family no longer wants just plain old pecan pie!

  11. Ruthy November 27, 2012 Reply

    Oh man! I wish I found this one before Thanksgiving! This looks incredible. I cannot wait to try it anyway- you’ve meshed my two favorite pies! Dessert Winner!

  12. Scott at RealEpicurean November 29, 2012 Reply

    Yes! Have been crying out for an original cheesecake recipe and this one ticks the box!

  13. Els November 30, 2012 Reply

    Update – I did use golden syrup (as no corn syrup in the UK) and made the cheesecake in the end and it was delicious! Really great cheesecake. The only thing we all found was that it was a bit too sweet, so next time I might cut out the sugar in the pecan mix as the golden syrup was def’ sweet enough on its own!

  14. jennifer November 30, 2012 Reply

    Thanks for the update, Els! I’m glad to hear the golden syrup worked.

  15. Ruby December 3, 2012 Reply

    Made two of these pies this weekend and my family flipped for them!
    My only concern is it seems like the pecan pie filling floated to the bottom so it was pecans on top, cheesecake in the middle, and syrupy goodness on the bottom.
    Is this how it’s supposed to go?
    I was picturing cheesecake on the bottom, pecan pie on the top?
    Am I doing something wrong?

  16. Celeste December 8, 2012 Reply

    The favors are incredible! It did sink a little in the middle, but didn’t matter as it was soo good. I used an already frozen pie crust and it worked out.

  17. Marshall January 7, 2013 Reply

    I made this for my family over the holidays and it was a big hit. The cheesecake portion cuts the sticky sweetness of the pecan pie, and the nuts add texture and crunch to the soft cheesecake. Great combination, and easy to make. This one’s going in my recipe collection. Thanks!

  18. Eugene January 26, 2013 Reply

    I have been trying to find a recipe for this for a long time and this one is the best. Other recipes I’ve tried it all ran together and was no layering effect. This one is perfect. Thanks for sharing.

  19. diablodos19 August 12, 2013 Reply


  20. Leah October 26, 2013 Reply

    The recipe calls for an egg in the cheesecake, but the directions dont say whether or not to put it in the filling? Im assuming i should beat it with the other ingredients????

    • Author
      Jennifer McHenry October 26, 2013 Reply

      Hi, Leah. Thanks for pointing that out! Yes, it gets added with the other ingredients. I’m updating the recipe to reflect that.

  21. Darlene February 26, 2014 Reply

    I am planning on making this wonderful pecan/cheesecake pie. After reading the reviews, I wonder if it would be better to cook the cheesecake filling in pie crust for about 15 minutes first, then add the pecan filling, and cook an additional 35 minutes, to keep it from sinking to the bottom.

  22. Linda March 21, 2014 Reply

    Friend made this for me for St. Patrick’s Day. She used crushed pecans for the pie crust and it was yummy!

  23. gloria March 22, 2014 Reply

    It’s suppose to do that….Look at the picture,pecans,then cheesecake,then the pecan filling. Looks yummy.

  24. jazell August 14, 2014 Reply

    Hi, I’m wondering if you can make an apple, sweet ptato, or peach pie filling instead of pecan? I’m a big lover for pie and cheese cake I figured the taste should be as good?!!

    • Author
      Jennifer McHenry August 14, 2014 Reply

      The consistency of the pecan pie filling is a big part of what makes this work. But, I think you could do something similar with a different filling. It just may have a different texture.

  25. Pam October 11, 2014 Reply

    I just made this, and it is now a 6 inch tall monstrosity. I have no idea where I could have gone wrong, I followed the instructions exactly. Anyone else have this experience?

  26. Chryssie G November 27, 2014 Reply

    Hi Jennifer – just wondering re the pie crust is this pre-baked or unbaked? I will be making my own crust so just wanted to make sure i get it right!

    • Author
      Jennifer McHenry November 28, 2014 Reply

      Hi, Chryssie. You’ll need the unbaked pastry for the pie crust. No need to pre-bake.

Leave a reply

Your email address will not be published. Required fields are marked *