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Delicious Pecan Cheesecake Pie

Sally Thompson
This Delicious Pecan Cheesecake Pie is the perfect combination of rich cheesecake and classic pecan pie flavors in one irresistible dessert. With a buttery graham cracker crust, creamy cheesecake filling, and caramelized pecan topping, this easy recipe is ideal for holiday desserts, dinner ideas, family gatherings, and special occasions. Whether you need a comforting dessert recipe, a make-ahead treat, or impressive food ideas for guests, this cheesecake pie delivers a bakery-style experience right at home.
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Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Total Time 7 hours 45 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 520 kcal

Ingredients
  

  • 1 3/4 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup melted butter
  • 24 oz cream cheese softened
  • 3/4 cup brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups pecan halves
  • 1/2 cup corn syrup
  • 2 tbsp melted butter
  • 1 tsp vanilla extract

Instructions
 

  • 1. Preheat the oven to 325°F and lightly grease a deep pie dish or springform pan.
  • 2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand.
  • 3. Firmly press the crust mixture into the bottom and sides of the pan. Bake for 8 to 10 minutes, then allow it to cool slightly.
  • 4. In a large bowl, beat the softened cream cheese until smooth and creamy.
  • 5. Add brown sugar and continue mixing until fully combined.
  • 6. Mix in the eggs one at a time, stirring gently after each addition.
  • 7. Add vanilla extract, sour cream, heavy cream, cinnamon, and salt. Mix until silky and smooth.
  • 8. Pour the cheesecake filling over the prepared crust and spread evenly.
  • 9. In another bowl, combine pecan halves, corn syrup, melted butter, brown sugar, and vanilla extract until coated.
  • 10. Carefully spoon the pecan topping over the cheesecake layer.
  • 11. Bake for 55 to 70 minutes until the edges are set and the center remains slightly jiggly.
  • 12. Allow the pie to cool at room temperature for 1 hour.
  • 13. Refrigerate for at least 6 hours or overnight before slicing and serving.

Notes

Always use room temperature cream cheese for the smoothest cheesecake texture.
Toasting the pecans before baking enhances their flavor and adds extra crunch.
Chill the pie overnight for cleaner slices and the best overall texture.

Nutrition

Serving: 1sliceCalories: 520kcalCarbohydrates: 38gProtein: 8gFat: 38gSaturated Fat: 17gPolyunsaturated Fat: 18gCholesterol: 125mgSodium: 310mgFiber: 2gSugar: 28g
Keyword baking recipe, cheesecake dessert, dessert recipe, easy cheesecake pie, holiday dessert, pecan cheesecake pie, pecan pie cheesecake, sweet pie recipe
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