Rich, creamy, and loaded with crunchy toasted pecans, this Pecan Cheesecake Pie is the ultimate mash-up of classic Southern pecan pie and velvety cheesecake. With layers of buttery graham cracker crust, luscious cream cheese filling, and gooey caramel-pecan topping, it’s a showstopper dessert that delivers on every bite.

Whether you’re celebrating the holidays, bringing a dessert to a gathering, or simply craving something indulgent, this pie checks all the boxes. It looks impressive but is surprisingly easy to make with a few pantry staples and a little patience. It’s the kind of dessert people will ask for again and again.

What Kind of Crust Should I Use?

For this Pecan Cheesecake Pie, a graham cracker crust brings just the right amount of crunch and a mild sweetness that complements the layers. You can use a homemade crust or a store-bought one for convenience, but make sure it’s firm enough to hold the moisture-rich cheesecake layer without getting soggy. A pre-baked crust helps with that!

Ingredients for the Pecan Cheesecake Pie

Cream Cheese: The heart of the cheesecake layer. Make sure it’s room temperature for smooth blending.

Granulated Sugar: Sweetens the cheesecake filling just enough without overpowering the natural tanginess of the cream cheese.

Vanilla Extract: Adds depth and warmth to the flavor profile.

Eggs: These help bind the cheesecake filling and give it structure while keeping it creamy.

Graham Cracker Crust: Buttery and slightly sweet, it’s the perfect base for all the rich layers.

Pecans: Toasted pecans bring texture, nuttiness, and that signature Southern flair.

Brown Sugar & Corn Syrup: These create the gooey, caramel-like pecan pie topping that sits beautifully on the cheesecake.

Butter: Adds richness and helps bind the pecan topping.

Salt: Just a pinch enhances the flavors across the board.

How To Make the Pecan Cheesecake Pie

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Place your graham cracker crust on a baking sheet lined with parchment to catch any spills during baking.

Step 2: Make the Cheesecake Layer

In a mixing bowl, beat softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until fully combined. Beat in the eggs one at a time, ensuring the mixture is silky and lump-free. Pour the cheesecake filling into the crust and spread evenly.

Step 3: Pre-Bake the Cheesecake Base

Bake the cheesecake layer for 20 minutes. This helps set the base so the pecan topping doesn’t sink. Once baked, let it cool for about 10 minutes before adding the topping.

Step 4: Prepare the Pecan Pie Topping

In a saucepan, combine brown sugar, corn syrup, butter, vanilla, and a pinch of salt. Stir over medium heat until melted and just starting to bubble. Remove from heat and stir in the chopped pecans.

Step 5: Assemble the Final Layer

Carefully spoon the pecan mixture over the cooled cheesecake layer, spreading it gently to cover the surface. Be careful not to press down too hard.

Step 6: Bake to Finish

Return the pie to the oven and bake for an additional 35 to 40 minutes. The pecan layer should be golden and set, with a slight jiggle in the center of the cheesecake. Let it cool completely at room temperature, then chill in the fridge for at least 3 hours or overnight.

Serving and Storing Your Pecan Cheesecake Pie

This pie is best served chilled. The contrast between the cool, creamy cheesecake and the sticky-sweet pecan topping makes for an unforgettable bite. For clean slices, run a sharp knife under hot water between cuts.

Store leftovers in the refrigerator covered tightly with plastic wrap or in an airtight container for up to 5 days. You can also freeze individual slices by wrapping them in plastic wrap and foil, then placing them in a freezer-safe bag. Thaw overnight in the fridge before serving.

Frequently Asked Questions

How do I prevent cracks in the cheesecake layer?

Make sure all your ingredients are at room temperature before mixing, and avoid overmixing once the eggs are added. Baking the cheesecake layer gently also helps prevent cracks.

Can I use a different type of crust?

Absolutely! A traditional pie crust or even a chocolate cookie crust would be delicious. Just be sure to pre-bake the crust so it holds up under the filling.

Do I need to toast the pecans?

Toasting enhances the flavor and adds a nice crunch. It’s optional but highly recommended for the best texture and taste.

Can I make this pie ahead of time?

Yes! In fact, it tastes even better after chilling overnight. Make it the day before and keep it in the fridge until ready to serve.

What if I don’t have corn syrup?

You can substitute maple syrup or honey, but it will slightly change the flavor and consistency of the pecan topping.

Is this pie very sweet?

It is sweet, thanks to the pecan pie topping, but the tangy cheesecake layer helps balance it out. You can reduce the sugar slightly if you prefer it less sweet.

Want More Pie Ideas with a Twist?

If you can’t get enough of this indulgent Pecan Cheesecake Pie, try these other delicious pies and cheesecake-inspired creations from the blog:

Shamrock Mint Milkshake Pie for a cool, festive spin.
Strawberry Cheesecake Dump Cake for fruity cheesecake goodness without the fuss.
Lemon Raspberry Swirl Cheesecake Cups if you love a zingy citrus bite.
Old-Fashioned Egg Custard Pie for nostalgic comfort in every slice.
Caramel Cheesecake Cookies if you enjoy a cookie twist on classic cheesecake.

📌 Save this recipe to your Pinterest dessert board so it’s always within reach: Life with Jam on Pinterest.

Tried it out? Let me know in the comments how your Pecan Cheesecake Pie turned out. Did you toast your pecans? Did you swap the crust? I’d love to hear your twist on this dessert!

Questions welcome too—let’s make baking even sweeter together.