Easy Pecan Cheesecake Pie With Cream Cheese: Two Desserts in One

A pecan pie with a cheesecake layer, which is an ideal holiday dessert.

5 from 1 vote

Easy Pecan Cheesecake Pie With Cream Cheese: Two Desserts in One

Make an easy pecan cheesecake pie with a tangy cream cheese layer, gooey pecan filling, and flaky crust. It's an ideal dessert anytime and perfect for Thanksgiving or Christmas.

Prep Time15

Cook Time55

Cooling Time1

Total Time2 10

Course: Dessert pie, Holiday dessert

Cuisine: American

Servings: Servings

Calories: 494kcal

Author: Marisa Franca @ All Our Way

Ingredients

7.5 oz. refrigerated pie crusts Use ½ of 15-oz. package
8 oz. cream cheese softened
4 large eggs divided
¾ cup granulated sugar divided
2 tsp. vanilla extract divided
¼ tsp. kosher salt
1 ¼ cups chopped and whole pecans toasted
1 cup light corn syrup

Instructions

Prepare oven:  Preheat oven to 350°F.
Prepare piecrust:  Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under and crimp.
Mix cream cheese filling; add to piecrust:  Beat cream cheese, 1 egg, ½ cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth.  Pour cream cheese mixture into piecrust.
Add pecans:  Sprinkle evenly with chopped and whole toasted pecans.
Make corn syrup mixture, and add to pie:  Whisk together corn syrup and remaining 3 eggs, ¼ cup sugar, and 1 tsp. vanilla.  Pour mixture over pecans. Place pie on a baking sheet.
Bake pie:  Bake 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.

Notes

👩🏻‍🍳 Tips

Make sure your cream cheese is fully softened to room temperature before beating. This prevents lumps and ensures a smooth, creamy cheesecake layer.
Putting your pecan cheesecake pie on the lowest oven rack helps the bottom crust bake fully. It also keeps the crust from getting soggy.
Don't overbake the cream cheese pecan pie. It's ready when the edges are set, and the center has a slight jiggle. Keep in mind that it'll continue to set as it cools.
For the cleanest slices, refrigerate the creamy pecan pie for at least 4 hours, or overnight, before cutting. Use a sharp knife wiped clean between slices.

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