Pecan Cheesecake Pie


The nutty topping on this pecan cheesecake pie adds a nice crunch to the characteristic creaminess of this popular dessert.

Pecan Cheesecake Pie
Photo: Jennifer Davick; Styling: Buffy Hargett
Prep Time:
15 mins
Cook Time:
55 mins
Cool Time:
1 hrs
Total Time:
2 hrs 10 mins
8 servings


  • 1/2 (15-oz.) package refrigerated piecrusts

  • 1 (8-oz.) package cream cheese, softened

  • 4 large eggs, divided

  • 3/4 cup sugar, divided

  • 2 teaspoons vanilla extract, divided

  • 1/4 teaspoon salt

  • 1 1/4 cups chopped pecans

  • 1 cup light corn syrup


  1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

  2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

  3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

  4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

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