Go Back

Cheesecake Pecan Pie

A delightful dessert that combines a creamy cheesecake layer with a sweet and crunchy pecan topping, perfect for impressing guests and easy to make ahead.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups sugar
For the Cheesecake Layer
  • 16 oz cream cheese, softened Make sure it's at room temperature.
  • 0.5 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Pecan Topping
  • 1.5 cups pecans, chopped
  • 0.5 cups light corn syrup
  • 0.5 cups brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs

Method
 

Prepare the Pie Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until combined.
  3. Press the mixture firmly into a 9-inch pie pan and bake for 10 minutes. Remove from the oven and allow to cool.
Make the Cheesecake Layer
  1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
  2. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Pour the cheesecake mixture into the cooled pie crust and smooth it out evenly.
Prepare the Pecan Topping
  1. In another bowl, combine the chopped pecans, corn syrup, brown sugar, vanilla extract, and eggs. Stir until fully mixed.
  2. Pour the pecan mixture over the cheesecake layer.
Bake the Pie
  1. Bake the pie in the oven for about 40-45 minutes, or until the top is set and slightly golden.
  2. Remove from the oven and allow to cool before refrigerating. Chill it for at least 4 hours (or ideally overnight) before serving.

Notes

Serve with vanilla ice cream or whipped cream. Can be stored in an airtight container in the refrigerator for up to 5 days.