Pecan Cheesecake Pie – Gooey, Creamy & Holiday-Perfect!

This pie is the ultimate mash-up: creamy cheesecake on the bottom, rich pecan pie filling on top. Every bite is sweet, nutty, buttery, and utterly irresistible. It tastes fancy but comes together super easily — the kind of dessert that disappears at every holiday gathering.

📋 ingredients:

cheesecake layer:

• 1 (8 oz) block cream cheese, softened

• 1/3 cup sugar

• 1 egg

• 1 tsp vanilla extract

pecan pie layer:

• 1 cup corn syrup (light or dark)

• 1 cup brown sugar

• 3 eggs

• 2 tbsp melted butter

• 1 tsp vanilla extract

• 1 1/2 cups pecan halves or chopped pecans

crust:

• 1 unbaked 9-inch pie crust (store-bought or homemade)

🥣 directions:

prep the crust

Place the unbaked pie shell into a pie dish and crimp the edges if needed. Preheat your oven to 350°F (175°C).

make the cheesecake base

In a medium bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.

Spread this layer evenly into the bottom of the pie crust.

mix the pecan layer

In another bowl, whisk corn syrup, brown sugar, eggs, melted butter, and vanilla.

Fold in the pecans so they’re fully coated.

assemble

Gently pour the pecan mixture over the cheesecake layer. Don’t worry — it will bake beautifully into two perfect layers.

bake

Place the pie on a baking sheet (just in case of spills) and bake for 50–60 minutes, until the center is mostly set but still slightly jiggly.

If the crust browns too quickly, cover the edges with foil.

cool & serve

Let the pie cool completely before slicing so the layers set. Serve as-is or with whipped cream.

💡 tips:

• For extra depth, use dark corn syrup

• Toast your pecans first for a nuttier flavor

• Refrigerate for cleaner slices

• Amazing served slightly warm with vanilla ice cream

⏲ prep time: 15 mins | bake time: 50–60 mins

serves: 8