Pecan Cheesecake Pie


For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Layer:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Pecan Pie Layer:

  • 1 cup light corn syrup
  • 1/2 cup brown sugar, packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups pecans, chopped


  1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.
  2. Make the Crust:
    • In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
    • Press the mixture evenly into the bottom and up the sides of the prepared pie dish. Set aside.
  3. Make the Cheesecake Layer:
    • In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
    • Add the eggs and vanilla extract, and beat until well combined.
    • Pour the cheesecake mixture over the prepared crust and spread evenly.
  4. Make the Pecan Pie Layer:
    • In a medium bowl, whisk together the corn syrup, brown sugar, eggs, vanilla extract, and melted butter until well combined.
    • Stir in the chopped pecans.
    • Carefully pour the pecan mixture over the cheesecake layer.
  5. Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is golden brown. If the edges start to brown too quickly, cover them with aluminum foil.
  6. Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or overnight.
  7. Serve chilled and enjoy!

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes

Kcal: 450 kcal per serving | Servings: 8 servings

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