Pecan Cheesecake Pie – Creamy, Crunchy & Perfect for the Holidays

If you love both pecan pie and cheesecake, this Pecan Cheesecake Pie gives you the best of both worlds in one stunning dessert. A silky-smooth cheesecake layer sits beneath a rich, gooey pecan topping, creating an irresistible combination of textures and flavors. I made this pie for a holiday dinner when I couldn’t decide between pecan pie or cheesecake, and it ended up stealing the entire show. The creamy base balances the sweetness of the pecan layer perfectly, and the contrast between the crunchy nuts and velvety filling creates a dessert that feels special without being complicated. This pie slices beautifully, chills well, and is ideal for Thanksgiving, Christmas, or any occasion where you want a memorable dessert.

Why You’ll Love This Recipe

This Pecan Cheesecake Pie offers a decadent twist on classic pecan pie by adding a smooth cream cheese layer that tones down the sweetness and adds luxurious creaminess. You’ll love how easy it is to assemble—no water bath, no complicated steps—just simple layering and baking. The pecan topping creates a glossy, caramel-like finish that contrasts beautifully with the tangy cheesecake beneath. Even better, the pie can be made ahead, making it ideal for busy holiday schedules. Every bite delivers crunch, creaminess, sweetness, and that comforting pecan flavor everyone loves.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pie crust – A standard pastry crust or frozen crust works perfectly.

Cream cheese – Forms the smooth, creamy cheesecake layer.

Sugar – Sweetens both the cheesecake and the pecan topping.

Eggs – Bind the layers and help achieve perfect texture.

Vanilla extract – Adds warm, aromatic depth.

Pecans – The star of the topping, providing crunch and nutty flavor.

Corn syrup – Creates the classic glossy, gooey pecan pie topping.

Butter – Adds richness and enhances the caramel-like flavor.

Brown sugar – Deepens sweetness and gives the topping a warm molasses note.

Salt – Balances sweetness and enhances the nutty pecan flavor.

Directions

Preheat your oven to 350°F (175°C). Place your pie crust into a 9-inch pie dish and crimp the edges as desired.

In a mixing bowl, beat the cream cheese with sugar until smooth. Add one egg and half the vanilla extract, mixing until creamy and well combined. Spread this layer evenly into the bottom of the pie crust.

In a separate bowl, whisk together corn syrup, brown sugar, melted butter, remaining eggs, vanilla, and salt until smooth. Stir in the pecans. Pour the pecan mixture gently over the cheesecake layer, spreading evenly but without disturbing the base.

Bake the pie for 45–55 minutes or until the center is set and the topping is deep golden. If the crust browns too quickly, cover the edges with foil.

Cool the pie completely at room temperature, then chill in the refrigerator for at least 3–4 hours. This helps the layers set for clean slicing. Serve chilled or at room temperature.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves 8–10 people. Prep time takes about 15 minutes, baking takes 50 minutes, and chilling requires at least 3–4 hours. Total recommended time: approximately 5 hours including cooling.

Storage/reheating

Store tightly covered in the refrigerator for up to 5 days. This pie tastes even better the next day as the flavors meld and the texture sets. You can freeze the pie for up to 2 months—wrap tightly and thaw in the refrigerator before serving. Serve chilled; do not reheat.

Variations and Customizations

Chocolate Pecan Cheesecake Pie – Add a layer of melted chocolate on top of the cheesecake layer.

Maple Pecan Version – Replace some corn syrup with maple syrup for deeper flavor.

Bourbon Pecan Twist – Add a splash of bourbon to the pecan mixture.

Graham Cracker Crust – Swap the pastry crust for a graham base for a richer cheesecake vibe.

Salted Caramel Drizzle – Top slices with caramel and a pinch of flaked salt.

Toasted Pecan Upgrade – Toast pecans before adding for stronger flavor.

Spiced Pecan Pie – Add cinnamon or nutmeg to the pecan mixture.

Low-Sugar Version – Reduce sugar amounts or use a baking-safe alternative.

Chocolate Chip Pecan Topping – Add chocolate chips to the pecan mixture.

Mini Pie Version – Bake in muffin tins for personal-sized desserts.

FAQs

Does the cheesecake layer need a water bath?

No, it bakes perfectly without one.

Can I use a store-bought crust?

Yes, refrigerated or frozen crusts both work well.

Should I toast the pecans?

Optional, but it enhances flavor.

How do I prevent a soggy crust?

Bake directly on the lower rack for better heat contact.

Can I use light corn syrup?

Yes—light or dark both work, with dark offering richer flavor.

Why does the pie need to chill?

Chilling sets both layers and improves slicing.

Can I make it the day before?

Yes, it’s a perfect make-ahead dessert.

Can I reduce the sweetness?

Yes—reduce sugar or use less corn syrup.

How do I keep pecans from burning?

Cover loosely with foil halfway through if needed.

Can I freeze leftover slices?

Yes—freeze individually wrapped slices for easy thawing.

Conclusion

This Pecan Cheesecake Pie is the perfect fusion of creamy cheesecake and classic pecan pie, offering a dessert that feels both nostalgic and elevated. With its luscious layers, crunchy topping, and beautifully balanced sweetness, it’s a guaranteed showstopper for holidays or any special occasion. Once you try it, you’ll find yourself making it every fall and winter—it’s that good.

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