Pecan Cheesecake Pie

Ouadie Rhabbouron

 

 

This Pecan Cheesecake Pie is the ultimate dessert for anyone who can't choose between pie and cheesecake. It combines the buttery, flaky crust of a traditional pie, the silky richness of a cheesecake layer, and the sweet, crunchy luxury of pecan pie topping. The result? Two desserts in one—a show-stopping creation that's guaranteed to impress at holidays, celebrations, or whenever you want an elegant, memorable dessert.

Why You'll Love This Pecan Cheesecake Pie

  • Two desserts in one—pie lovers and cheesecake fans both win

  • Sweet, creamy, and crunchy textures in every bite

  • Make-ahead friendly—perfect for preparing the night before

  • Elegant and impressive presentation

  • Simple ingredients and straightforward technique

  • Perfect for Thanksgiving, Christmas, or special occasions

  • Always the first dessert to disappear

Ingredients

For the Crust:

  • 1 (9-inch) pie crust (store-bought or homemade)

For the Cheesecake Layer:

  • 1 (8 oz) package cream cheese, softened

  • ½ cup granulated sugar

  • 1 large egg

  • ½ teaspoon vanilla extract

For the Pecan Topping:

  • 1 cup chopped pecans

  • ½ cup corn syrup (light or dark)

  • ⅓ cup packed brown sugar

  • 2 large eggs

  • ½ teaspoon vanilla extract

  • Pinch of salt

Optional Serving:

  • Whipped cream or vanilla ice cream

Instructions

Prepare the Pan:

  1. Preheat your oven to 350°F (175°C).

  2. Place the pie crust into a 9-inch pie dish and crimp the edges. If using a frozen crust, no need to thaw—you can use it directly from the freezer.

Make the Cheesecake Layer:

  1. In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla until smooth and creamy. Use an electric mixer or whisk by hand until well combined.

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