Cheesecake Stuffed Pecan Pie has a crunchy sweet pecan pie top layer and a creamy cheesecake bottom layer.
Cheesecake Stuffed Pecan Pie is the perfect dessert to serve for the holidays!
This recipe starts by making the cheesecake layer. Add an 8 ounce package of softened cream cheese to a large bowl. Add ¼ cup of sugar, ½ teaspoon vanilla extract, and 1 large egg. Beat this together with an electric mixer until it’s well combined. For a traditional cheesecake you would want to beat the cream cheese and sugar together first before you add the egg to ensure that the cream cheese gets totally smooth. But, since this cheesecake filling is going under a crunchy pecan pie layer that has a lot of texture, there’s no need to take this extra step.
This cheesecake mixture gets poured into an unbaked pie crust in a 9 inch, deep dish pie plate. It’s important to use a deep dish pie plate for this because there’s so much going on with this pie, there’s no way it will all fit in a traditional pie plate.
Next, make the pecan pie layer. In a large bowl, add ½ cup sugar, ½ cup light corn syryp, 2 large eggs that have been beaten, 3 tablspoons of unsalted butter that has been melted and slightly cooled, 2 tablespoons of light brown sugar, ½ teaspoon of salt, and ½ teaspoon vanilla extract. Whisk this all together until it’s well combined.
Take 1 ½ cups of chopped pecans and sprinkle them evenly over the cheesecake layer. Then, pour the corn syrup mixture over the pecans.
Place the pie plate on a baking sheet and gently tent the pie with aluminum foil, trying not to let the foil touch the pie filling. I like to give the foil a little crease in the middle to help keep it from touching the filling.
Bake this in a preheated 350 degree F oven for 40 minutes. Then remove the foil and bake for an additional 20 minutes so the top and the crust can brown.
The hardest part about this recipe is letting this pie cool completely. Let it rest at room temperature for 2 hours then chill it in the refrigerator for 2 more hours before cutting into it.
Watch the step by step recipe video for Pecan Pie Cheesecake below.
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Cheesecake Stuffed Pecan Pie
- 9- inch deep-dish pie crust
- 1 (8 oz.) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
PECAN PIE LAYER
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 2 large eggs beaten
- 3 tablespoons unsalted butter melted & slightly cooled
- 2 tablespoons light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- Preheat oven to 350 degrees F.
- Fit the pie crust into a 9-inch deep-dish pie plate.
- Make the cheesecake layer. In a large bowl, add the cream cheese, sugar, egg and vanilla. Beat with an electric mixer on low-medium speed until well combined. Pour the cheesecake mixture into the pie shell.
- Make the pecan pie layer. In a large bowl, add the sugar, corn syrup, eggs, butter, brown sugar, salt, and vanilla. Whisk until well combined.
- Sprinkle the pecans evenly over the cheesecake layer. Pour the corn syrup mixture over the pecans.
- Place the pie on a baking sheet. Gently tent the pie with aluminum foil, trying not to let the foil touch the pie filling.
- Bake for 40 minutes. Remove the foil. Bake for an additional 20 minutes.
- Cool for 2 hours at room temperature then chill for at least 2 hours in the refrigerator before slicing.
⭐️Did you make this recipe? Don’t forget to leave a star rating below. ❤️
For more great Holiday dessert ideas, check out my Pumpkin Pie Cobbler recipe or my Cranberry Cream Cheese Dip.
May I and if so how can I freeze this for 2 weeks? I have made this delicious recipe of yours and it will always be my go to for my hubby’s passion of pecan pies.
Made this pie for national pie day as it has two of my favorites in one pie. Following the directions and watching the video, I couldn’t help notice the cream cheese looks yellow. Wondering if you added some butter to it? I made a butter pie crust and baked it with the ingredients in for the recommended time. I let it sit for two hours before putting it in the refrigerator overnight. Cut into the pie and all the pecan filling was on the bottom and runny. Cream cheese filling was almost disappeared from the pie. It tasted good but not what I was expecting. Thought it would have two distinct layers like the photo. Where did I go wrong?
First try at any pecan pie. This is a perfect mashup of options! It was a hit, served with bourbon and it was yummy!!!! I couldn’t get the cream cheese blend smooth but in the end it doesn’t seem to have mattered. What started out as the bottom layer (the cream cheese) ended up as the middle layer and the corn syrup mix seemed to be on the bottom and was runny even after 2hr at room and 3hr refrigerator time… still tasted amazing. Things I will do different next time: use chopped pecans because cutting through whole halves breaks the top when cut to serve, use a crust that come in a pan to see if the aluminum helps the bottom crisp up. Will keep up with this one until I perfect it, worth repeating!
I made this and something went totally wrong. I made my pie crust, made the cheesecake layer, poured it in, layered the pecans, then poured the corn syrup layer on. As soon as I did, the cheesecake layer started bubbling up to the top. I baked as directed and the corn syrup ended up totally on the bottom and the cheesecake mixed with the pecans and browned on top. Surprisingly, people still liked it, but I knew what it was supposed to look like, so I wasn’t happy. What went wrong? This is my first failed pie!
I made this pie on New Year’s Day, and it was delicious!!!😋
My family loved it, even my picky 13 year old. I have added it to my recipe collection, and will make it again!!!! Thanks for sharing!!!!
Hi- can I double this recipe and then put it in a 13 x 9 pan?
I made this pie tonight and doubled the recipe and made 2 pies.
I’m m making this now and I’ve backed for 40 minutes and I’m on my last 20 is this suppose to be pretty funny until it’s cooled and refrigerated? I don’t have anything else for a substitute and it’s birthday day?
If I bake this in the aluminum pan the pie crust comes in, do I bake for the same amount of time?
Hi! Would I be able to use the premade 10 inch graham cracker crust for this recipe?
I just made this with a 10inch and it all fit in there!
I’m making this (well, attempting to make this lol) tomorrow for my husbands birthday. I’ve never made a pie, and have zero experiance with pie crust of any kind. I bought a frozen 9 inch deep pie crust. How do I use this properly? Like, do I thaw first? Do I bake alone first? Do I just add everything while it’s frozen and then bake? Somebody please help me :/ I don’t want to mess it up and the instructions are very vague
Hi Katie, If I were using a frozen pie crust, I would simply take the crust out of the freezer and out of it’s packaging while I prepared the rest of the pie ingredients and preheated the oven. The frozen crust will thaw enough while you are preparing the pie ingredients. Do not pre-bake the crust. Be aware that frozen pie crusts often come in packages of 2. You will need to separate the pie crusts if there are two of them. I hope you like it!
Made this recipe tonight. Big hit
Loving how this is the best of two great desserts! Totally adding it to the menu for our next holiday dinner 😀
Oh wow, this pie is to die for! Two great desserts in one.
I made this pie today for Christmas dinner’s dessert. It was so good, everyone loved it!
It will definitely be on our holiday menu. I have made a lot of Pinterest recipes and this is my first review. The pie was that good!
Question, if i do not have a glass or metal DEEP dish pie pan what pan can i use? The aluminum one the frozen crust came in or a regular glass pie pan? Im looking so forward to making this!
Hi Melissa. I’ve made this pie twice (it’s absolutely delicious), and used the aluminum pan that the deep dish pie crust came in. It turned out wonderful!
I made this for a church luncheon. It was wonderful Everyone complimented me and said it was the best pie they had ever eaten.
This looks amazing! I’d like to take it on a Christmas weekend getaway. How far in advance can this be made? I assume since it has to be completely cooled, it would be ok for a few days in the refrigerator?