Pecan Cheesecake Pie – A Rich & Creamy Twist on a Classic!

A luscious fusion of two classic desserts! This Pecan Cheesecake Pie features a buttery graham cracker crust, a silky cheesecake filling, and a sweet, crunchy pecan topping. It’s the perfect holiday pie recipe or make-ahead dessert for any special occasion.

💛 Why You’ll Love This Recipe

✔ Combines cheesecake and pecan pie in one
✔ Buttery graham cracker crust
✔ Great for holidays and gatherings
✔ Stays fresh for several days – ideal for prep-ahead
✔ Freezer-friendly

📋 Recipe Categories

• Cuisine: American

• Course: Dessert

• Method: Baking

• Difficulty: Moderate

⏱️ Cooking & Prep Times

• Prep Time: 20 minutes

• Cook Time: 45–55 minutes

• Chill Time: 3–4 hours (or overnight)

• Total Time: ~5 hours

• Servings: 8–10 slices

🍽️ Kitchen Equipment Needed

✅ 9-inch pie dish
✅ Mixing bowls
✅ Electric mixer or whisk
✅ Rubber spatula
✅ Measuring cups and spoons
✅ Baking sheet (to catch overflow)
✅ Oven
✅ Refrigerator

🧾 Ingredients

For the Crust:

• 1¼ cups graham cracker crumbs

• ¼ cup granulated sugar

• 6 tbsp unsalted butter, melted

• Pinch of salt

For the Cheesecake Layer:

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

For the Pecan Pie Layer:

• 1 cup light corn syrup

• ¾ cup packed light brown sugar

• 3 large eggs

• ¼ cup unsalted butter, melted

• 1 tsp vanilla extract

• ¼ tsp salt

• 1½ cups pecan halves

👨‍🍳 Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat oven to 350°F (175°C).

2. Combine graham crumbs, sugar, melted butter, and a pinch of salt in a bowl.

3. Press mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish.

4. Bake for 8–10 minutes until golden. Let cool.

Step 2: Make the Cheesecake Layer

1. In a bowl, beat cream cheese and sugar until smooth.

2. Add the egg and vanilla extract, beating until creamy and lump-free.

3. Spread over the cooled crust.

Step 3: Prepare the Pecan Pie Layer

1. In a separate bowl, whisk corn syrup, brown sugar, eggs, butter, vanilla, and salt.

2. Stir in pecan halves.

Step 4: Assemble and Bake

1. Gently spoon the pecan mixture over the cheesecake layer to avoid mixing.

2. Place the pie dish on a baking sheet.

3. Bake at 350°F (175°C) for 45–55 minutes. The center should be just slightly jiggly.

4. If needed, cover the crust edges with foil mid-bake to prevent over-browning.

Step 5: Cool and Chill

1. Let pie cool at room temperature for 1 hour.

2. Chill in the refrigerator for at least 3 hours or overnight.

3. Slice and serve as-is, or with whipped cream or vanilla ice cream.

💡 Tips & Variations

• Nut Substitution: Use walnuts or hazelnuts for a new twist.

• Add Chocolate: Drizzle melted chocolate on top before serving.

• Make-Ahead Dessert: Keeps well in the fridge for up to 4 days.

• Freezer Friendly: Wrap tightly and freeze for up to 1 month.

❄️ Storage & Make-Ahead

• Fridge: Cover and refrigerate for 3–4 days.

• Freezer: Slice and freeze individually. Thaw in the fridge before serving.