Pecan Cheesecake Pie

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

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.