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.
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.
Ingredients
- pastry for a 9-inch pie*
- 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
- 1 cup light corn syrup
- 3 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
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, 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.
Notes
*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.
November 20th, 2012 at 3:27 pm
This looks amazing! I might have to make this for my brother, who loves cheesecake! I opted for Buckeyes, which my boyfriend loves.
xx
Sweet Tooth
November 20th, 2012 at 8:36 pm
Hmm…just pulled mine out of the oven and it has many big cracks…:(
November 21st, 2012 at 10:51 am
Hi
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!
Thanks.
November 21st, 2012 at 12:10 pm
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!
November 22nd, 2012 at 4:05 pm
A perfect dessert for pairing the desires of the cheesecake and pie lovers! I’m charmed!
November 22nd, 2012 at 10:02 pm
Love the idea of blending pie flavors in one crust. This combo sounds perfect
November 23rd, 2012 at 10:14 am
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!
November 23rd, 2012 at 1:04 pm
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.
November 23rd, 2012 at 1:32 pm
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!
November 23rd, 2012 at 2:13 pm
this saved my thanksgiving! thank you!!!!!!!!!
November 24th, 2012 at 9:26 pm
This pie is amazing! Thank you so much for the recipe. My family no longer wants just plain old pecan pie!
November 27th, 2012 at 9:26 pm
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!
November 29th, 2012 at 7:01 am
Yes! Have been crying out for an original cheesecake recipe and this one ticks the box!
November 30th, 2012 at 8:53 am
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!
November 30th, 2012 at 1:11 pm
Thanks for the update, Els! I’m glad to hear the golden syrup worked.
December 3rd, 2012 at 8:58 pm
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?
December 8th, 2012 at 11:15 pm
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.
January 7th, 2013 at 11:43 am
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!
January 26th, 2013 at 9:16 pm
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.