Introduction

This Decadent Pecan Cheesecake Pie combines the creamy richness of cheesecake with the sweet crunch of pecan topping in a flaky pie crust. It’s a delightful dessert perfect for special occasions or any time you want to impress with a homemade treat.

A round pecan cheesecake with three visible layers sits on a white plate on a white marbled surface. The bottom layer is a dense, dark brown crust that appears crumbly. The middle layer is thick, creamy, and white, showing a smooth texture where a slice is cut out. The top layer features a golden-brown pecan topping, with whole pecans evenly spread over a sticky, slightly glossy mixture. The edge of the crust is raised and golden-brown with a crumbly texture. Some pecans and crumbs scatter around the plate, adding to the rustic feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pie crust, unbaked (homemade or high-quality store-bought)
8 oz cream cheese, full-fat, softened
3/4 cup granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract, pure
1 cup light corn syrup
1/2 cup light brown sugar
1/4 tsp salt
1 cup chopped pecans, toasted for more flavor

Instructions

Step 1: Preheat the oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and set aside.
Step 2: In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Step 3: Add the egg and vanilla extract to the cream cheese mixture, mixing until well combined. Spread this cheesecake layer evenly into the prepared pie crust.
Step 4: In another bowl, whisk together the light corn syrup, light brown sugar, salt, and an additional splash of vanilla extract until fully combined.
Step 5: Gently fold the toasted chopped pecans into the pecan topping mixture.
Step 6: Spoon the pecan topping evenly over the cheesecake layer, taking care not to mix the layers.
Step 7: Place the pie on a baking sheet and bake for 50 to 55 minutes, or until the filling is set and the top is golden brown.
Step 8: Remove the pie from the oven and allow it to cool completely at room temperature.
Step 9: Refrigerate the pie for at least 4 hours, or ideally overnight, before serving to let the flavors meld.

Tips & Variations

For extra flavor, toast the pecans in a dry skillet over medium heat for 3-5 minutes before chopping.
Use a homemade pie crust if you prefer a more buttery and flaky texture.
If you want a stronger vanilla flavor, add a little vanilla extract to both the cheesecake and pecan topping layers.
To avoid cracks in the cheesecake layer, avoid overmixing the batter and bake gently.

Storage

Store the pie covered in the refrigerator for up to 4 days. When ready to serve, you can bring it to room temperature for about 20 minutes for a softer texture. Reheat is not recommended to preserve the texture of the cheesecake and pecan topping.

How to Serve

A creamy pecan tart with a golden brown crumb crust forms the bottom and edges, holding three visible layers. The lowest layer is a rich, glossy caramel with chopped pecans mixed inside, followed by a thick, smooth pale cream layer in the middle. The top layer is a light, yellowish custard, decorated evenly with whole and chopped roasted pecans. A slice is missing, showing the layers clearly, and a few pecan pieces are scattered on the white plate beneath. The background has a white marbled texture and some green pine branches are slightly blurred in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, a high-quality store-bought pie crust works well and saves time. Make sure it is unbaked before you start assembling the pie.

How do I know when the pie is done baking?

The pie is done when the filling is set, meaning it shouldn’t jiggle much in the center, and the top is golden brown. A slight wobble in the very center is okay as it will firm up while cooling.

Decadent Pecan Cheesecake Pie Recipe

Print Recipe

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4.6 from 364 reviews

This Decadent Pecan Cheesecake Pie combines a rich, creamy cheesecake layer with a sweet, sticky pecan topping on a flaky pie crust. Perfectly baked to golden perfection, this dessert offers a delightful mix of textures and flavors that’s sure to impress at any gathering.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 4 hours 10 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 pie crust (unbaked, homemade or high-quality store-bought)

Cheesecake Layer

8 oz cream cheese (full-fat, softened)
3/4 cup granulated sugar
1 large egg (at room temperature)
1 tsp vanilla extract (pure)

Pecan Topping

1 cup light corn syrup
1/2 cup light brown sugar
1/4 tsp salt
1 cup chopped pecans (toasted for more flavor)

Instructions

Preheat Oven and Prepare Pie Crust: Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish, pressing it evenly against the sides and bottom.
Make Cheesecake Layer: In a mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the egg and vanilla extract, mixing until everything is well combined. Spread this cheesecake mixture evenly over the prepared pie crust.
Prepare Pecan Topping: In a separate bowl, whisk together the light corn syrup, light brown sugar, salt, and an additional dash of vanilla extract until well combined. Gently fold in the toasted chopped pecans, ensuring they are evenly coated.
Assemble and Bake: Spoon the pecan topping mixture carefully over the cheesecake layer, spreading it evenly. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-55 minutes, or until the filling is set and the top is a golden brown color.
Cool and Chill: Remove the pie from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the pie for at least 4 hours, preferably overnight, to allow the layers to set fully and flavors to meld before serving.

Notes

For best results, use full-fat cream cheese and allow it to soften completely for a smooth cheesecake mixture.
To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring once, until fragrant.
Chilling the pie overnight enhances flavor and helps the texture set properly.
Use a baking sheet under the pie to catch any overflow and keep your oven clean.
The pie can be stored refrigerated for up to 3-4 days.

Keywords: pecan cheesecake pie, pecan pie, cheesecake dessert, homemade pie recipe, holiday dessert