See more
Granny's Pecan Cheesecake Pie

Granny's Pecan Cheesecake Pie

Sweet pecan pie and creamy cheesecake--a perfect pairing for a winning dessert.

Oxmoor House JULY 2004

  • Yield: Makes 8 servings
  • Cook time:55 Minutes
  • Prep time:5 Minutes


  • 1 (15-ounce) package refrigerated piecrusts
  • 1 (8-ounce) package cream cheese, softened
  • 4 large eggs, divided
  • 1/2 cup sugar, divided
  • 2 teaspoons vanilla extract, divided
  • 1/4 teaspoon salt
  • 1 1/4 cups chopped pecans
  • 1 cup light corn syrup


Unfold and stack 2 piecrusts; gently roll or press together. Fit into a 9-inch pieplate; fold edges under, and crimp.

Beat cream cheese, 1 egg, 1/4 cup sugar, 1 teaspoon vanilla, and salt at medium speed with an electric mixer until smooth. Pour into piecrusts; sprinkle with pecans.

Whisk together remaining 3 eggs, remaining 1/4 cup sugar, remaining 1 teaspoon vanilla, and corn syrup until combined; pour over pecans.

Bake at 350° for 55 minutes or until set. Cool completely.


Go to full version of

Granny's Pecan Cheesecake Pie recipe