Why You’ll Love This Recipe
- Two Incredible Layers – A gooey pecan filling topped with a smooth cream cheese layer.
- Perfectly Balanced Sweetness – The creamy cheesecake layer cuts through the rich pecan filling.
- Great for Holidays – A unique twist on classic pecan pie, perfect for Thanksgiving and Christmas.
- Make-Ahead Friendly – Best when chilled, making it an ideal dessert to prepare in advance.
- Optional Crunchy Topping – Adds a delightful texture and extra pecan flavor.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Pie
- 2 frozen deep-dish pie crusts (thawed, but still cold)
For the Pecan Filling
- 6 large eggs
- 2 cups granulated sugar
- 2 cups light corn syrup
- 2 teaspoons vanilla extract
- 2 cups coarsely chopped pecans
For the Cream Cheese Layer
- 2 (8-ounce) packages cream cheese, softened to room temperature
- 1 large egg
- 1 teaspoon vanilla extract
For the Crumbly Pecan Topping (Optional)
- ½ cup chopped pecans
- ½ cup brown sugar
- ¼ cup all-purpose flour
- 4 tablespoons melted butter
Directions
1. Preheat and Prepare
Preheat the oven to 350°F (175°C). Place the two thawed pie crusts on a baking sheet lined with parchment paper to catch any spills.
2. Make the Pecan Filling
In a large mixing bowl, beat the eggs until slightly frothy. Add granulated sugar, light corn syrup, and vanilla extract. Mix until well combined, then stir in the coarsely chopped pecans.
3. Bake the Pecan Layer First
Divide the pecan filling evenly between the two pie crusts. Bake for 20-25 minutes, or until the filling is slightly set but not fully firm.
4. Prepare the Cream Cheese Layer
While the pecan layer is baking, beat the softened cream cheese in a medium bowl until smooth. Add the egg and vanilla extract, mixing until just combined. Do not overmix.
5. Layer the Cream Cheese
Carefully divide and spread the cream cheese mixture evenly over the partially baked pecan filling.
6. Bake Again
Return the pies to the oven and bake for an additional 20-30 minutes, or until the cheesecake layer is set but slightly jiggly in the center.
7. Make the Crumbly Pecan Topping (Optional)
In a small bowl, mix chopped pecans, brown sugar, flour, and melted butter until crumbly.
8. Add the Topping & Final Bake
Sprinkle the topping evenly over the cream cheese layer. Bake for an additional 5-10 minutes, or until the topping is golden brown.
9. Cool the Pies
Remove from the oven and allow the pies to cool completely at room temperature on the baking sheet.
10. Chill & Serve
Once cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Serve chilled for the best texture and flavor.
Servings and Timing
- Yields: 2 pies (each serving 8-10)
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20 minutes (plus chilling time)
Variations
- Chocolate Twist – Add ½ cup of mini chocolate chips to the cream cheese layer for a rich chocolate flavor.
- Bourbon Pecan Pie – Mix 1-2 tablespoons of bourbon into the pecan filling for a warm depth of flavor.
- Maple Flavor – Replace half of the corn syrup with maple syrup for a natural sweetness.
- Nut-Free Option – Substitute pecans with chopped pretzels for a salty crunch.
- Graham Cracker Crust – Use a graham cracker crust instead of traditional pie crust for extra sweetness.
Storage/Reheating
- Storage: Keep pies covered in the refrigerator for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Reheating: Enjoy chilled or warm slices in the microwave for 10-15 seconds.
FAQs
Can I make this pie ahead of time?
Yes! This pie is best when chilled, so making it a day ahead is perfect.
Do I have to use corn syrup?
Corn syrup helps create the classic gooey texture of pecan pie, but you can substitute part of it with maple syrup or honey.
Can I use store-bought pie crust?
Absolutely! Frozen deep-dish pie crusts work well and save time.
What’s the best way to soften cream cheese?
Let it sit at room temperature for about 30 minutes, or microwave it for 10 seconds in short bursts until soft.
How do I prevent the layers from mixing?
Pre-baking the pecan filling slightly before adding the cream cheese layer helps keep them distinct.
Why is my pie cracking?
Overmixing the cream cheese layer or baking it too long can cause cracks. Keep mixing gentle and avoid overbaking.
Can I use whole pecans instead of chopped?
Yes, but chopped pecans distribute more evenly throughout the filling.
How do I know when the cheesecake layer is set?
It should be firm around the edges but slightly jiggly in the center when gently shaken.
Can I skip the crumbly pecan topping?
Yes! The pie is delicious with or without it. The topping just adds extra texture.
Should this pie be served warm or cold?
It’s best served chilled, but you can warm slices slightly if you prefer.
Conclusion
Cream Cheese Pecan Pie is the perfect balance of creamy, crunchy, and sweet. With its rich pecan filling, smooth cheesecake layer, and optional crumbly topping, this dessert is sure to impress at any gathering. Make it ahead, store it easily, and enjoy a slice of indulgence with every bite!
Cream Cheese Pecan Pie
- Total Time: 1 hour 20 minutes (plus chilling)
- Yield: 2 Servings
- Diet: Vegetarian
Description
This Cream Cheese Pecan Pie combines the gooey richness of a classic pecan pie with a smooth and creamy cheesecake layer. With a crunchy pecan topping and a buttery crust, this indulgent dessert is perfect for holidays, Thanksgiving, or any special occasion!
Ingredients
For the Pie:
- 2 frozen deep-dish pie crusts (thawed, but still cold)
For the Pecan Filling:
- 6 large eggs
- 2 cups granulated sugar
- 2 cups light corn syrup
- 2 teaspoons vanilla extract
- 2 cups coarsely chopped pecans
For the Cream Cheese Layer:
- 2 (8-ounce) packages cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
For the Crumbly Pecan Topping (Optional):
- ½ cup chopped pecans
- ½ cup brown sugar
- ¼ cup all-purpose flour
- 4 tablespoons melted butter
Instructions
- Preheat Oven – Set oven to 350°F (175°C) and place pie crusts on a lined baking sheet.
- Prepare Pecan Filling – Beat eggs, sugar, corn syrup, and vanilla. Stir in chopped pecans.
- Partially Bake Pecan Layer – Divide filling between pie crusts and bake for 20-25 minutes.
- Prepare Cream Cheese Layer – Beat softened cream cheese, egg, and vanilla until smooth.
- Add Cream Cheese Layer – Spread gently over the baked pecan layer.
- Bake Again – Bake for another 20-30 minutes until set but slightly jiggly in the center.
- Make Optional Pecan Topping – Mix pecans, brown sugar, flour, and melted butter.
- Add Topping & Final Bake – Sprinkle over pies and bake for 5-10 minutes until golden brown.
- Cool & Chill – Cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
- Preheat Oven – Set oven to 350°F (175°C) and place pie crusts on a lined baking sheet.
- Prepare Pecan Filling – Beat eggs, sugar, corn syrup, and vanilla. Stir in chopped pecans.
- Partially Bake Pecan Layer – Divide filling between pie crusts and bake for 20-25 minutes.
- Prepare Cream Cheese Layer – Beat softened cream cheese, egg, and vanilla until smooth.
- Add Cream Cheese Layer – Spread gently over the baked pecan layer.
- Bake Again – Bake for another 20-30 minutes until set but slightly jiggly in the center.
- Make Optional Pecan Topping – Mix pecans, brown sugar, flour, and melted butter.
- Add Topping & Final Bake – Sprinkle over pies and bake for 5-10 minutes until golden brown.
- Cool & Chill – Cool at room temperature, then refrigerate for at least 4 hours before serving.
- Prep Time: 20minutes
- Cook Time: 50minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
