Pecan Cheesecake Pie Recipe (Step-by-Step)

This mash-up layers a tangy, silky cheesecake beneath a glossy pecan pie topping—all inside a crisp, buttery crust. It slices cleanly, holds its shape, and gives you the best parts of both desserts in one bite.

Yield

One 9-inch (23 cm) pie; 8–10 slices

Time

About 30 minutes active, 1 hour total baking, plus cooling and chilling

Ingredients

Crust

1 single 9-inch pie crust (homemade or store-bought), well-chilled
Optional insurance for crispness: 1 egg white, lightly beaten

Cheesecake Layer

8 oz (226 g) cream cheese, softened
1/3 cup (65 g) granulated sugar
1 large egg, at room temperature
1/4 cup (60 g) sour cream (or heavy cream)
1 tsp vanilla extract
Pinch of fine salt

Pecan Pie Layer

1 cup (120 g) pecan halves + 1/2 cup (60 g) chopped pecans
2/3 cup (140 g) packed brown sugar (light or dark)
2/3 cup (160 ml) dark corn syrup
(No corn syrup? Use 1/2 cup pure maple syrup + 1 Tbsp molasses + 2 Tbsp honey or golden syrup.)
3 large eggs, at room temperature
3 Tbsp (42 g) unsalted butter, melted and slightly cooled
1 tsp vanilla extract
1 Tbsp bourbon (optional but great)
1/4 tsp fine salt

Equipment

9-inch pie plate, parchment, pie weights (or dried beans/rice), mixing bowls, electric mixer or whisk, foil

Method

1) Blind-bake the crust (so the bottom stays crisp)

Preheat the oven to 375°F / 190°C. Place a rack in the lower-middle position.
Fit the chilled crust into the pie plate; crimp edges. Dock the base lightly with a fork.
Line with parchment and fill with pie weights. Bake 15 minutes.
Remove weights and parchment. (Optional: brush base with egg white to “seal” it.) Return to the oven 5–7 minutes until the bottom looks dry and just beginning to color.
Reduce oven temperature to 325°F / 165°C.

Tip: If edges brown too fast later, cover them with a foil ring.

2) Mix the cheesecake layer

Beat cream cheese and sugar on medium just until smooth and creamy (avoid whipping lots of air).
Beat in the egg until incorporated, then mix in sour cream, vanilla, and a pinch of salt.
Spread the batter evenly into the warm, blind-baked crust.

3) Give the cheesecake a head-start

Bake at 325°F / 165°C for 12–15 minutes, until the surface looks set around the edges but still has a slight wobble in the center. This prevents the pecan mixture from sinking and keeps the layers distinct.