Pecan cheesecake pie recipe

Step 3: Prepare the pecan filling

In another mixing bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla until well blended.
Stir in the pecan halves, ensuring they are evenly coated in the sweet mixture.

Step 4: Assemble the pie

Carefully spoon the pecan mixture over the cheesecake layer. Spread it evenly, making sure the pecans sit nicely on top.
The cheesecake will bake and set beneath the pecans, creating beautiful layers.

Step 5: Bake

Place the pie on the center rack of your preheated oven.
Bake for 50–60 minutes, or until the center is set and the pecan layer is golden and slightly firm to the touch.
If the crust begins to brown too quickly, cover the edges with aluminum foil to prevent burning.

Step 6: Cool and chill

Once baked, remove the pie from the oven and allow it to cool to room temperature.
Transfer to the refrigerator and chill for at least 2–3 hours (overnight is best) so the cheesecake layer firms up and the flavors meld together.

Serving Suggestions

Slice with a sharp knife, wiping it clean between cuts for neat layers.
Serve as is or with a dollop of whipped cream for extra indulgence.
A drizzle of caramel sauce or a scoop of vanilla ice cream makes this dessert unforgettable.

Tips for Success

Room temperature ingredients – Make sure your cream cheese is soft so the cheesecake layer blends smoothly.
Don’t overbake – The center should still have a slight jiggle when you take it out; it will firm up as it cools.
Make ahead – This pie tastes even better the next day, so it’s a perfect make-ahead dessert for holidays and parties.

Final Thoughts

The Pecan Cheesecake Pie is the best of both worlds—combining the creamy luxury of cheesecake with the rich, nutty sweetness of classic pecan pie. It’s a show-stopping dessert that’s surprisingly simple to make with just a handful of pantry staples. Whether you’re serving it for Thanksgiving, Christmas, or a casual get-together, this pie will surely become a favorite on your dessert table.

Would you like me to also write a shortened version of this recipe (just the essentials: ingredients + quick steps) that you could use as a quick reference while baking?