Pecan Cheesecake Pie

Pecan cheesecake pie may not be your first thought, but when it comes to holiday desserts, pecan pie and cheesecake always have a spot on the table. Rich, decadent, and oh-so-good, they can easily outshine any apple or pumpkin pie. But put them together, and you have an unstoppable dessert that's sure to be gobbled up first.

This pecan cheesecake pie looks like a classic pecan pie at first glance, but cut in, and you'll find a layer of cheesecake that magically rests between a traditional, gooey pecan pie filling and crunchy pecan topping. Pecan pie may be "the South's most popular pie," but this version balances the rich sweetness of the original with its tangy cheesecake filling, and brings it all together with a buttery, flaky crust for an irresistible end to any meal. With only 15 minutes of prep time, you'll be making this pie all season long.

Ingredients for Pecan Cheesecake Pie

To make pecan cheesecake pie, you'll need:

• Refrigerated piecrust: A shortcut option—if you have extra time, you can also make your own.
• Cream cheese: Use full-fat for the most luscious cheesecake.
• Large eggs: Adds volume and helps set the layers of the pie for perfect slices.
• Granulated sugar: Sweetens the cheesecake and pecan pie filling. Can substitute with light brown sugar for the pecan pie layer.
• Vanilla extract: Enhances the flavor of the fillings. Can substitute with whiskey or bourbon.
• Kosher salt: Balances the sweetness.
• Chopped pecans: Adds a classic nutty crunch. Pecan halves can also be used.
• Light corn syrup: Keeps the pecan pie filling smooth.
  

How To Make Pecan Cheesecake Pie

This pie comes together with only 15 minutes of hands-on time, thanks to a refrigerated piecrust and two fillings that require only a quick mix before baking. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Preheat oven to 350°F.
• Step 2. Fit piecrust into a 9-inch pie plate and crimp.
• Step 3. Mix cheesecake filling until smooth. Pour into piecrust; sprinkle with pecans.
• Step 4. Whisk together corn syrup and remaining eggs, sugar, and vanilla; pour over pecans.
• Step 5. Bake on lowest rack 50 to 55 minutes or until set. Cool completely on a wire rack before serving.

How To Make Pecan Cheesecake Pie Ahead

This pecan cheesecake pie can be made ahead for a great start to your holiday prep. Since this pie benefits from chilling for clean cuts and a nicely set layer of cheesecake, it can be baked and refrigerated for up to two days before serving with good results.

You can also prepare this pie up to three months in advance, cool, wrap tightly, and freeze. Thaw in the refrigerator overnight, and you're ready to serve.

How To Store Leftover Pecan Cheesecake Pie

We'd be surprised if there are any leftovers, but refrigerate leftover pecan cheesecake pie for up to four days, or freeze for up to three months. Thaw overnight in the refrigerator, if frozen, before serving.

More Pecan Pie-Inspired Recipes You'll Love

If you love pecan pie as much as we do, these pecan pie-inspired recipes won't disappoint:

• Pecan Pie Bars
• Pecan Pie Brownies
• German Chocolate-Pecan Pie
• Pecan Pie Bread Pudding
  
• Crunchy Pecan Pie Bites
• Chocolate-Pecan Chess Pie
• Pecan Pie Cake with Browned Butter Frosting
• Pecan Pie Cobbler
• Pecan Tassies

Editorial contributions by Katie Rosenhouse.