Mia McKenny
This Thanksgiving, elevate your dessert table with something beyond the traditional pie. Imagine the buttery crunch of pecans, the velvety smoothness of cheesecake, and the gooey richness of caramel, all nestled in a golden crust. This pecan cheesecake pie brings layers of flavor and texture that melt in your mouth and leave everyone asking for seconds.
With every bite, you get the nutty toasted pecans, a creamy vanilla cheesecake filling, and a glossy caramelized topping that feels like a warm hug in pie form. It’s indulgent yet perfectly balanced, making it the ultimate centerpiece dessert for your holiday feast.
Why You’ll Love This Pecan Cheesecake Pie
This dessert is a hybrid masterpiece, combining the comforting flavor of pecan pie with the creamy delight of a cheesecake. It has a homemade feel, yet looks stunning enough to impress your guests. Best of all? It can be made ahead and even frozen, which makes your Thanksgiving prep just that much easier.
Do I Need to Prebake the Crust?
Yes, partially baking the crust ensures you don’t end up with a soggy bottom. This step helps the crust stay crisp and firm enough to hold the dense filling and syrupy topping without collapsing or leaking.
Ingredients for the Lusciously Decadent Pecan Cheesecake Pie
Pie Crust – Acts as the crisp and flaky base for the rich layers inside. Use a deep-dish crust to hold the height of both cheesecake and pecan layers.
Cream Cheese – Essential for the cheesecake base, lending that creamy, tangy body.
Granulated Sugar – Sweetens both the cheesecake and the pecan filling.
Eggs – Provide structure to both layers and help create a custard-like texture in the pecan topping.
Vanilla Extract – Enhances the sweetness and adds depth to the flavor.
Dark Corn Syrup – Brings the classic glossy, sticky finish to the pecan layer.
Pecans – The star of the show. Their toasted crunch balances the creamy textures.
Butter – Adds richness to the pecan layer and helps bind it together.
Heavy Cream – For a silky smooth cheesecake consistency.
How To Make the Lusciously Decadent Pecan Cheesecake Pie
Step 1: Prebake the Crust
Preheat your oven to 375°F. Fit your pie crust into a 9-inch deep-dish pie pan. Poke a few holes in the bottom with a fork, then line with parchment and pie weights. Bake for 10 minutes, then remove weights and bake 5 more minutes. Let cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat 16 oz cream cheese until smooth. Add 1/2 cup granulated sugar, 2 eggs, 1/2 tsp vanilla extract, and 1/4 cup heavy cream. Mix until creamy and lump-free. Pour into the cooled pie crust.
Step 3: Prepare the Pecan Topping
In another bowl, whisk together 2 eggs, 1/2 cup dark corn syrup, 1/4 cup granulated sugar, 1 tsp vanilla, and 2 tbsp melted butter. Stir in 1 cup chopped pecans.
Step 4: Layer and Bake
Carefully spoon the pecan mixture over the cheesecake layer. Bake at 350°F for 45-50 minutes. The center should jiggle slightly but not be runny. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
How to Serve This Showstopping Dessert
This pie serves 8 to 10 people comfortably. Slice with a warm knife for clean edges, and drizzle with extra caramel sauce. A dollop of whipped cream and a sprinkle of chopped dried cranberries gives it a festive flair.
How to Store Your Pecan Cheesecake Pie
Store tightly wrapped in the refrigerator for up to 5 days. This pie can also be frozen: wrap in plastic and foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving. For best texture, do not refreeze after thawing.
Frequently Asked Questions
Can I use light corn syrup instead of dark?
You can, but dark corn syrup gives that classic rich flavor and deeper color.
What if I don’t have a deep-dish pie plate?
You can use a regular pie plate but reduce both the cheesecake and pecan layers slightly so it doesn’t overflow.
How do I know the pie is done baking?
The center should have a slight jiggle when shaken gently. It will continue to firm up as it cools.
Can I make this ahead of time?
Absolutely! This dessert is perfect for prepping a day or two in advance.
Can I add bourbon or chocolate?
Yes! Add a tablespoon of bourbon to the pecan mix, or fold in a handful of mini chocolate chips for a flavor twist.
Want More Thanksgiving Dessert Ideas?
If you love this Lusciously Decadent Pecan Cheesecake Pie, you’ll want to try these other delicious creations:
- Pumpkin Sugar Cookies: Soft Baked Perfection with Cream Cheese Frosting
- Cherry Almond Amish Sugar Cookies: Buttery, Soft, and Sparkling
- Butterscotch Bars: Soft, Saucy, and Southern Sweet
- Classic Apple Strudel Recipe
- Pumpkin Pie Cheesecake Truffles
Save This Pin For Later
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Mad For Meals on Pinterest
And let me know in the comments how yours turned out. Did you go traditional or add a twist with chocolate or bourbon? Did you serve it warm or chilled? I love hearing your variations and baking tips!
Print Lusciously Decadent Pecan Cheesecake Pie
- Total Time: 1 hour 5 minutes
- Yield: 1 pie (8 to 10 slices)
- Diet: Vegetarian
Description
This Lusciously Decadent Pecan Cheesecake Pie is the ultimate Thanksgiving dessert mashup—combining gooey caramelized pecans, creamy vanilla cheesecake, and a buttery crust. It’s perfect for any holiday table and works well as a make-ahead treat. Whether you’re searching for quick breakfast options, easy dinner finales, or indulgent food ideas for gatherings, this easy recipe offers comfort and wow-factor in every slice.
Ingredients
1 deep-dish pie crust
16 oz cream cheese
0.5 cup granulated sugar
4 eggs
1.5 tsp vanilla extract
0.25 cup heavy cream
0.5 cup dark corn syrup
2 tbsp unsalted butter, melted
1 cup chopped pecans
Instructions
1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch deep-dish pie plate. Poke holes in the bottom with a fork, line with parchment and pie weights. Bake for 10 minutes, remove weights, then bake another 5 minutes. Cool completely.
2. In a mixing bowl, beat cream cheese until smooth. Add 0.5 cup granulated sugar, 2 eggs, 0.5 tsp vanilla, and 0.25 cup heavy cream. Blend until creamy. Pour into the cooled crust.
3. In a second bowl, whisk together 2 eggs, 0.5 cup dark corn syrup, 0.25 cup granulated sugar, 1 tsp vanilla, and melted butter. Fold in the chopped pecans.
4. Carefully spoon the pecan mixture over the cheesecake layer. Bake at 350°F for 45–50 minutes, until center is slightly jiggly but set. Cool to room temp, then chill at least 4 hours.
5. Serve slices with a warm knife. Garnish with whipped cream, caramel drizzle, and chopped cranberries if desired.
Notes
Always let the pie chill fully before slicing—it ensures clean layers.
You can freeze the entire pie for up to 2 months, wrapped tightly.
Use a hot knife and wipe between slices for bakery-level presentation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 34g
- Sodium: 210mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: pecan pie, cheesecake pie, Thanksgiving dessert, holiday pie, pecan cheesecake