Pecan Cheesecake Pie

  • IamMimi Posted: 11/06/08
    Worthy of a Special Occasion

    I have made this pie several times, and each time, I can't believe how great it is! And so easy! I made it recently for some friends, and one of them said it was the best pie she had ever eaten (and it isn't because I'm such a great cook!). This is a wonderful recipe that you'll be so glad you tried--it's a keeper.

  • BrendaRodgers Posted: 11/27/08
    Worthy of a Special Occasion

    This pie was the hit of our Thanksgiving desserts! Everyone wanted the recipe...I would definately make it again & the instructions were so easy to follow...

  • mrmaviva Posted: 02/14/11
    Worthy of a Special Occasion

    This recipe was good. I made it in a pre-made graham cracker crust, which was a little too small so I didn't have room for all of the topping. If I did this again, I would make two-thirds of the topping (i.e. corn syrup, egg mixture) and would bake it for less time because mine came out a little too crispy on top.

  • k8e158 Posted: 04/11/09
    Worthy of a Special Occasion

    cheesecake is nice and fluffy, not too dense. It's great!

  • mousesmom Posted: 12/10/08
    Worthy of a Special Occasion

    This recipe received rave reviews! Not only was it delicious but it was quick and simple to make. I will be making this again soon!

  • sjsuarez Posted: 11/21/09
    Worthy of a Special Occasion

    I loved this recipe. I made it in '07 and it's been a hit ever since. It's easy to make and I would recommend using the deep dish pie.

  • LollieRoth78 Posted: 11/18/09
    Worthy of a Special Occasion

    I highly reccommend the use of a deep pie dish!

  • Smile45 Posted: 12/16/09
    Worthy of a Special Occasion

    I made this pie for Thanksgiving - everyone just loved it, even people who do not like pecan pie. I was asked to make it for Christmas and will do so happily again. Love it!!!!

  • Dina73 Posted: 05/26/09
    Worthy of a Special Occasion

    wow, did i say wow? it is so easy to make, i used walnuts instead of peacans. cooked for 55 minutes but when i checked on it it was puffed up and wobbly, so i left it in for 10 extra minutes, still looked the same just browner, so i stuck a knife in it and it came out dry. honestly it was brilliant.

  • novlhap Posted: 01/03/10
    Worthy of a Special Occasion

    This is a slice of heaven. It's like a mix of pie crust, cheesecake, pudding and crunchy pecans...a wonderful variety of textures and it's delightful. Tastes incredible. I cook all kinds of desserts, but rarely eat them...this one beckoned...and it was so worth it. Wonderful creation!!

  • Marilyn0904 Posted: 02/24/11
    Worthy of a Special Occasion

    I made this pie for Valentine's Day. OH MY! It was delicious! The combination of cheesecake and pecan pie was incredible. My husband loved it! I followed the recipe exactly and it turned out great. I will definitely make this one again.

  • andthensome Posted: 07/27/10
    Worthy of a Special Occasion

    I screwed up and didn't buy a deep dish ready to bake pie crust. I think I baked a little to long as well, although I took it out about 7 minutes before expired time. An ok taste. I'll try again.

  • Lou Bear Posted: 11/08/10
    Worthy of a Special Occasion

    I am a big fan of pecan pie so was excited to find this twist. I believe that this was a little softer than desired when served after cooling and will be better after a night in the fridge. Small mistake when I made this, I forgot to add the 1/4 cup of sugar in the corn syrup mixture but it was fine. Will be sure to add it next time though. The flavor was nice and got good reviews from the roommates but they agreed that it would be better after a night to solidify. Last but not least, I will add two cups of pecans next time. But that is personal choice.

  • gourmetrenee Posted: 08/12/09
    Worthy of a Special Occasion

    My Mom loves pecan pie, I love cheesecake and we both adored this!

  • Number26 Posted: 11/20/09
    Worthy of a Special Occasion

    I have not made this pie yet. The layers in the picture do not look as if they were poured in the pie crust as the recipe indicates. It looks like the syrup step is poured in first and then the cream cheese step is poured on top of the syrup followed with pecans put on as the final layer. Am I going to do something wrong when making this recipe. Does the syrup layer sink to the bottom of the pie crust?

  • 60something Posted: 11/27/09
    Worthy of a Special Occasion

    Has anyone ever made this with a graham cracker crust, thus making the emphasis "cheesecake" instead of "pie"?? Is it stable enough to be cut into squares instead of pie-shaped pieces?

  • ashjam Posted: 12/01/09
    Worthy of a Special Occasion

    Great recipe!!! I was never a lover of pecan pie, (pecans on a pie never made sense to me!!!) but decided to try this recipe because it was made with cream cheese (am a cheese cake lover). This will be my version of pecan pie for the holidays now!!! LOOOVE IT!!!

  • brookie320 Posted: 12/12/10
    Worthy of a Special Occasion

    I thought this recipe was good but I'm not sure I'll use it again. It was too sweet. I made it for a group of friends and we all agreed it was tasty but a half a slice was more than enough. I had a hard time with the texture of the cream cheese filling as well- it turned out a little grainy. I will admit it was much better the next day cold from the fridge.

  • weenagirl Posted: 12/27/09
    Worthy of a Special Occasion

    This pie is easy to make and it looks gorgeous on the dessert table. It was the hit of the party. It will be a holiday menu must.

  • lisarph Posted: 12/02/09
    Worthy of a Special Occasion

    with all the five star reviews I was dying to try this for Thanksgiving when we usually do a separate cheesecake and a separate pecan pie. My guests and I did not care for the taste or texture and thought it didnt do the pecans or the cheesecake any

  • theresa79 Posted: 11/22/09
    Worthy of a Special Occasion

    I made this for my mother-in-law's birthday last week. She called this week and wants me to make it for Thanksgiving. It was wonderful. I followed the recipe exactly.

  • bski423 Posted: 12/10/10
    Worthy of a Special Occasion

    YUM! A great twist on traditional pecan pie- we served it at Thanksgiving and it was a big hit! Pecan pie is not usually my dessert of choice, but this one changed my mind.

  • acajunmama Posted: 12/17/09
    Worthy of a Special Occasion

    I made this for Thanksgiving 2009, it was a hit! I love pecan pie and my husband loves cheesecake...what a perfect combination!!

  • hammjr1 Posted: 02/10/11
    Worthy of a Special Occasion

    I made this for a large gathering the first time I made it. A risk I know, but I trusted the reviews. since I only made one pie, so everyone did not get a piece and I had to make one for the next gathering. Everyone raved. It is a good variation for those that don't like the sweetness of a regular pecan pie. The only problem was, it did not cook in 55 minutes and that was in two different ovens.

  • maisie10 Posted: 01/07/11
    Worthy of a Special Occasion

    absolutely incredible and fun to make.

  • lissy3279 Posted: 11/28/10
    Worthy of a Special Occasion

    I made this for thanksgiving based on the reviews but I tossed it in the trash as soon as I tried it. It tasted NOTHING like cheesecake. I couldn't taste the cream cheese - it was just overly sweet and, overall, the texture was not what I expected or would have liked. The pecan topping was ok. Also, the crust combined with the "cheesecake" and "pecan pie" topping just didn't fit well for me. Some of the sugar liquid sunk to the bottom of the pie and made its own weird sweet, soft layer over the crust bottom. I don't think I will make this again. I prefer a tangy creamy cheesecake (and I do like pecan pie) and this one just didn't deliver so I will keep looking.

  • donnainsc Posted: 10/12/10
    Worthy of a Special Occasion

    oh my goodness this is sinful!!! this is so good. I doubled the recipe and made two pies because one was not enough. this will go a one of my all time favorites

  • MsMumsie Posted: 10/25/10
    Worthy of a Special Occasion

    I used Lyle's Golden Syrup instead of light corn syrup and also made a slight mistake adding all the sugar at once with the cream cheese. Despite this, the pie turned out well. It was delicious slightly warm, but even better chilled the next day. I used the refrigerated crust from Trader Joe's --excellent. So easy! I took notice of others who advised using a deep dish. Don't freak out when it puffs up in the oven! It shrinks as it cools and makes a perfect dessert. Will definitely make this pie again. Everyone loved it.

  • thetzone Posted: 10/13/10
    Worthy of a Special Occasion

    I just love this this recipe!!! My boyfriend is crazy about this pie and he is hard to please. I have been playing around with new recipes to make for thanksgiving and found this one. The first time I made it my pie did not come out right it seemed runny and i even tryied baking it a bit longer, the second time i tried it came out perfect!!! Did not change a thing about it but maybe it's my oven but i did bake it an extra 5 min.

  • AmyKate1 Posted: 12/21/11
    Worthy of a Special Occasion

    I followed the recipe exactly and it turned out perfectly! I brought it into work and it was gone in about 10 minutes. Delicious and simple!

  • animallover Posted: 11/08/11
    Worthy of a Special Occasion

    Not a review, but a question. In the photo it looks like the corn syrup mixture is the bottom layer, but the recipe says to pour it over the top?? I'm confused.

  • highdee5 Posted: 11/03/11
    Worthy of a Special Occasion

    I make this pie EVERY Thanksgiving and most Christmases as well....the 1st year the glass pie pan exploded in the oven....I did my best to pick out all the glass....it was too good to just throw away and my family LOVED it, devoured it...even though they knowingly were risking the possibility of eating glass in doing so...Everyone now refers to it as "Glass Pie"...wouldnt be a holiday without it...SO SO good!!!!!

  • kwgaynor Posted: 11/30/11
    Worthy of a Special Occasion

    My husband and I thought this was very tasty. Definitely a "keeper" recipe.

  • eldag0615 Posted: 11/19/12
    Worthy of a Special Occasion

    This sounds and looks delicious, I am going to try it this Thanksgiving dinner/

  • JonBerger Posted: 02/10/13
    Worthy of a Special Occasion

    Outstanding, and delightfully easy to throw together. I used dark Karo syrup rather than light, because I happened to have some around, and it was just fine and I'd do it that way again. And I increased the pecans to 2 cups, and toasted them in a dry saute pan first, which takes about three minutes and is totally worth it in any recipe that calls for pecans. Other than that, I stuck to the recipe precisely, and the quantity was just perfect for my standard 9" pie pan. To Sliatsky -- Not sure what your problem is but I also used a Pillsbury crust and it worked like a charm. Try pouring the top layer in very carefully -- maybe take a big tablespoon, held with the back facing up, hold it right over the surface, and pour the top layer onto that so it doesn't hit the layer underneath too hard. But I didn't do that and the layers separated just fine. (Weirdly, the corn-syrup layer and the cheese layer apparently trade places while it bakes -- how the heck does that work, anyway?)

  • lorizwoods Posted: 11/14/12
    Worthy of a Special Occasion

    Doesn't get any better than this pie!

  • FayeSmith Posted: 09/30/12
    Worthy of a Special Occasion

    This is without any doubt the best pi ever. I have made it a lot and most people say after eating this pie, they will never be able to eat regular pecan pie again. I tweaked the recipe a bit to get more cheesecake. Really great pie.

  • Sliatsky2 Posted: 10/28/12
    Worthy of a Special Occasion

    I've made this recipe twice, both times it stuck to the pan and the layers ran together. I used a Pilsbury crust and a glass pie pan. Would love to make it again, but don't want the embarrassment. Any suggestions? Should I use a metal pie pan, premade crust, reduce over to 325 with the glass pie pan?

  • NancyLong Posted: 09/11/12
    Worthy of a Special Occasion

    I was got this recipe 15 years ago from a tiny little woman who had a little walk-up restaurant on Magazine Street in NOLA and have been making it to rave review every since. Haven't made it in awhile - glad you reminded me of it - she called it 'Better Then Sex Pie'! lol

  • hannahsgirl Posted: 10/08/12
    Worthy of a Special Occasion

    I made this exactly like the recipe stated except I used a premade 9" deep dish pie crust. My problem was 1) the pie actually stuck to the cookie sheet 2) you could not get the pie out of the pie pan. Now I'm probably sure it was all my doing as to why I had these problems so could someone tell me why the pie ran over on the cookie sheet (causing the pie to bake to the sheet) and how do you slice it and put it on a plate pretty like the picture shows? The pie was good after I scooped it out with a spoon and put it on a plate. I would love to make it again if I could resolve these two problems.

  • AltheaVet Posted: 11/27/12
    Worthy of a Special Occasion

    This is a remarkable pie and will be the star dessert at any Holiday celebration! I have some suggestions: I had to double the cheesecake filling layer to fill up the pie pan adequately (though it will "puff" in the oven). Also, for perfection I would recommend making the crust vs buying a pre-fab crust. You can expect soft creamy cheesecake as well as a chewy pecan pie topping here. The pie is very rich so present small slices. I served mine with almond-flavored whipped cream, vanilla ice cream and cappuccino ice cream.

  • gkmbink Posted: 12/12/13
    Worthy of a Special Occasion

    Incredible, Awesome Pie!! Whenever I make this, the guests go NUTS over it! Say it is one of the best pies they have ever eaten. Only thing, I add 1 1/2 cups (in place of the 1 1/4 cups) of pecans, but only because I LOVE pecans

  • larossdfw Posted: 11/29/13
    Worthy of a Special Occasion

    I made a test pie before Thanksgiving (per the recipe); I didn't think it was sweet enough-you just expect any kind of pecan pie to be rich and sweet-so if you don't like super-sweet, the original recipe will probably work for you. Also, I used a refrigerated Pillsbury crust, and it did not cook all the way and was gooey. The second time I made it, I upped the sugar in the pecan pie portion to 3/4 cup. I thought this made it perfect. Very rich and delicious. Definitely need to use a deep dish crust.

advertisement

More From Southern Living