Go Back

Pecan Cheesecake Pie

A luscious dessert combining creamy cheesecake filling with buttery toasted pecans, all nestled in a tender homemade crust. Rich, nutty, and perfectly balanced, this pie is ideal for holidays and special occasions.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 55 minutes
Servings: 10 slices
Course: Baked Goods, Dessert, Family Favorites, Holiday Treats, Special Occasion
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar for crust
  • 1/4 tsp salt
  • 1/2 cup unsalted butter cold, cubed
  • 2 cups pecan halves and pieces
  • 2 tbsp unsalted butter for pecans
  • 3 tbsp granulated sugar for pecans
  • salt pinch
  • 16 oz cream cheese room temperature
  • 1/2 cup granulated sugar for filling
  • 1/2 cup light brown sugar packed
  • 2 tsp vanilla extract
  • 1 cup heavy cream

Method
 

  1. Preheat oven to 350°F. Mix flour, sugar, and salt. Cut in butter until crumbly, then press into a 9-inch pan. Bake 20–25 minutes until lightly browned. Cool completely.
  2. In a skillet, melt butter and add pecans, sugar, and a pinch of salt. Cook 7–8 minutes, stirring, until toasted and coated. Cool, then chop (reserve some for garnish if desired).
  3. Beat cream cheese, granulated sugar, brown sugar, and vanilla until smooth.
  4. Whip heavy cream to soft peaks in a separate bowl. Fold into cream cheese mixture in two additions.
  5. Stir in chopped pecans, then spread filling evenly into cooled crust.
  6. Garnish with reserved pecans if desired and refrigerate at least 4 hours or overnight before serving.

Notes

Drizzle with caramel sauce for extra decadence. Chill overnight for best texture and flavor.