Pecan Cheesecake Pie


For the Crust:

  • 1½ cups graham cracker crumbs (or gluten-free chocolate cookie crumbs)
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar

For the Cheesecake Layer:

  • 16 oz (2 blocks) full-fat cream cheese, softened
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • Pinch of salt

For the Pecan Pie Layer:

  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • ½ cup (1 stick) unsalted butter, melted
  • 3 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1½ cups pecan halves or chopped pecans, lightly toasted
  • Pinch of salt

🌰 Toasting tip: Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant—don’t walk away!

Step-by-Step Instructions

1. Make the Crust

Preheat oven to 325°F (165°C).

In a bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch deep-dish pie plate.

Bake for 8–10 minutes. Cool completely.

2. Make the Cheesecake Layer

In a large bowl, beat cream cheese and sugar until smooth and fluffy (2–3 minutes). Add egg, vanilla, and salt; mix until just combined (don’t overbeat).

Pour into the cooled crust and spread evenly.

3. Make the Pecan Pie Layer

In another bowl, whisk granulated sugar, brown sugar, melted butter, eggs, vanilla, and salt until smooth. Stir in toasted pecans.

Gently pour over the cheesecake layer—the pecans will sink slightly, creating a marbled effect.

4. Bake to Perfection

Bake for 45–55 minutes, until the edges are set and the center jiggles just slightly (it will firm up as it cools).

💡 Prevent cracking: Place a pan of water on the oven’s bottom rack for gentle steam.

Let cool completely on a wire rack (about 2 hours), then chill for at least 4 hours (or overnight).

Tips for Pie Perfection

  • Use room-temperature cream cheese and eggs—prevents lumps and ensures smooth texture.
  • Don’t overmix the cheesecake—incorporate air = cracks.
  • Toast the pecans—raw = flat flavor; toasted = rich and buttery.
  • Deep-dish pie plate is essential—this is a tall, generous pie!
  • Serve cold—the contrast of cool cheesecake and chewy pecan filling is divine.

Serving Suggestions That Wow

  • Classic: Top with whipped cream and extra toasted pecans
  • Holiday star: Drizzle with salted caramel sauce or bourbon cream
  • Brunch treat: Serve with coffee or spiced cider
  • Elegant finish: Garnish with edible gold leaf or candied pecans

Delicious Variations

  • Chocolate Swirl: Melt ½ cup chocolate chips and swirl into the cheesecake layer
  • Bourbon Pecan: Add 2 tbsp bourbon to the pecan filling
  • Maple Pecan: Replace ¼ cup brown sugar with pure maple syrup
  • Gluten-Free: Use GF graham crackers or cookie crumbs
  • Vegan: Use dairy-free cream cheese, plant-based butter, and flax eggs (texture will differ)

Frequently Asked Questions (FAQs)

Q: Why did my pie crack?
A: Likely overbaked or overmixed cheesecake. Bake until center is slightly jiggly and avoid opening the oven early.

Q: Can I use light corn syrup instead of brown sugar?
A: This recipe skips corn syrup for a deeper, less cloying flavor—stick to the sugars listed!

Q: Can I freeze it?
A: Yes! Freeze (untopped) for up to 2 months. Thaw in the fridge overnight.

Q: Is it supposed to be “wet” on top?
A: No—the pecan layer should be soft and chewy, not liquid. If runny, it was underbaked.

Final Thoughts: A Dessert Worth Celebrating

Pecan Cheesecake Pie isn’t just a recipe—it’s a love letter to Southern baking, where comfort meets elegance in one glorious slice. With its crisp crust, creamy center, and nutty crown, it’s the kind of dessert that sparks conversation, earns recipe requests, and disappears before you can say “save a piece.”

So grab that bag of pecans, soften that cream cheese, and bake a pie that doesn’t just feed people—but brings them together.

Made this and heard the “Mmm!” chorus? I’d love to hear how it turned out! Did you add bourbon? Serve it at Thanksgiving? Share your heavenly success in the comments below—or tag me on social. And if you know someone who thinks pecan pie or cheesecake is “the best,” send them this recipe. You might just convert them into a hybrid believer! 🥧✨💛