Pecan Cheesecake Pie combines the rich, nutty flavor of a classic pecan pie with a creamy surprise layer of cheesecake in the middle. Some days call for pecan pie, other days for cheesecake—this dessert gives you both in one slice.
PECAN CHEESECAKE PIE
Today happens to be Pi Day — March 14th, 3.14 — a fun reminder to celebrate anything round and delicious, which makes this Pecan Cheesecake Pie a perfect choice. Beyond the holiday tie-in, this pie holds a special place in our family memory: it’s the recipe we often make to mark the anniversary of my sister-in-law Kimi’s heart transplant. That day was an answered prayer and a powerful reminder to be grateful for modern medicine and for donors who give the gift of life. We celebrate Kimi’s new chance at life and honor the generosity of her donor.
This pie is great for gatherings and special occasions. The top is a glossy, traditional pecan pie layer while a smooth cheesecake layer hides beneath — the contrast of textures is what makes this dessert so irresistible. It looks like a plain pecan pie until you slice it and discover the creamy center. It’s a showstopper with very little extra effort.
For the crust you can use a store-bought deep-dish pie shell or make your favorite homemade crust. Both work well; a homemade crust adds a rustic touch, while a premade shell saves time. Serve slices plain or with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent finish. Toasted pecans on top add extra crunch and a pretty presentation.
Favorite pie questions often come up at the holidays. My personal top pick is Chocolate Chip Cookie Pie — I can’t resist cookie dough or cookies — but when I want something nutty and creamy, this Pecan Cheesecake Pie is my go-to. If you like the idea of surprising layers and bold, sweet pecan flavor, you’ll love this version.
OTHER PIE IDEAS
- Banana Cream Pie
- Peanut Butter Pie
- S’mores Pie
- Cherry Cheese Pie
- Boston Cream Pie
- Lemon Pie
- Peaches and Cream Pie
- Turtle Pie
- Nacho Pot Pie
- Chocolate Chip Pie
- Pecan Pie Bars
Pecan Cheesecake Pie
Author: Christy Denney
Summary: A classic pecan pie with a hidden cheesecake layer. It gives you the best of both desserts in one easy-to-make pie.
Rating: 4.41 from 5 votes
Prep Time: 10 mins Cook Time: 45 mins Total Time: 55 mins
Servings: 8 slices
Ingredients
Topping:
- 3 eggs
- 1/4 cup sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
Pie:
- 1 (8-ounce) package cream cheese, room temperature
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg
- 1 (9-inch) unbaked deep-dish pie shell
- 1 1/4 cups chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk the topping ingredients together (eggs, 1/4 cup sugar, corn syrup, and vanilla) and set aside.
- In a medium bowl, beat the cream cheese, 1/3 cup sugar, salt, vanilla, and 1 egg until smooth and creamy. Pour this cheesecake mixture into the unbaked pie shell.
- Evenly sprinkle the chopped pecans over the cheesecake layer.
- Carefully pour the prepared pecan topping over the pecans so it covers them without mixing into the cheesecake layer.
- Bake for 40 to 45 minutes, or until the center is set and the top is glossy. A gentle jiggle at the center is fine; it will continue to firm as it cools.
- Allow the pie to cool completely before slicing so the layers set cleanly.
Notes
Source: Paula Deen (adapted).
Tips and Variations
- Use a store-bought pie shell for convenience or a homemade flaky crust for extra flavor.
- For a nutty presentation, reserve a few pecan halves to arrange on top after baking.
- Let the pie cool fully on a wire rack, then chill in the refrigerator for an hour if you prefer firmer slices.
- Serve with whipped cream or a scoop of vanilla ice cream to balance the sweetness.
- Store leftover slices in an airtight container in the refrigerator for up to 3–4 days.
