pecan pie cheesecake

★★★★☆ 11
By Tammy Brownlow
from Dallas, TX

I started working on this recipe years ago. I wanted to make something special for my dad's birthday. So I decided to put his 2 favs together. After a few years and MANY pies, I finally got it down to a science. I hope your family loves this as much as mine does.

Blue Ribbon Recipe

Oh my pecan pie and cheesecake in one bite.  This will be a hit at any gathering!

— The Test Kitchen @kitchencrew
★★★★☆ 11
serves 2 my dad and Uncle Dee (inside joke) - 8 to 10 for your family
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For pecan pie cheesecake

  • 1
    refrigerated or frozen pie crust 9" if using frozen let stand on counter before baking
  • PECAN PIE LAYER:
  • 3
    eggs
  • 1 c
    light corn syrup, i use karo
  • 1/4 c
    sugar
  • 1/2 tsp
    pure vanilla extract
  • 1 c
    pecans, in pieces or halved
  • CHEESECAKE LAYER:
  • 2 pkg
    8oz cream cheese, room temperature - i use philadelphia
  • 1/2 c
    sugar
  • 1/4 tsp
    salt
  • 1
    egg
  • 1/2 tsp
    pure vanilla extract

How To Make pecan pie cheesecake

  • 1
    Preheat oven to 350 degrees. In your mixer combine 3 eggs with 1/4 cup sugar. Add corn syrup and vanilla. Stir in pecans. Pour into pie crust. In your mixer beat cream cheese on medium until light and fluffy. Add sugar and salt mix on low speed until combined. Add egg and vanilla gently spread on top of pecan pie layer. and bake 45 minutes.
  • 2
    Refrigerate at least 2 hours before serving.
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