Photo: Jennifer Davick; Styling: Buffy Hargett
Prep Time
15 Mins
Cook Time
55 Mins
Cool Time
1 Hour
Makes 8 servings

The nutty topping on this pecan cheesecake pie adds a nice crunch to the characteristic creaminess of this popular dessert.

How to Make It

Step 1

Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

Step 2

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

Step 3

Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

Step 4

Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

Ratings & Reviews

somsomy's Review

November 18, 2013

December 21, 2017
Have not made this yet! I am baking this today. Since some people said the pie plate was too full would it be better to use a 10 in deep dish pie plate? I hope someone will send me an answer to: Thanking you in advance!

sjsuarez's Review

Lou Bear
November 21, 2009
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.

IamMimi's Review

November 06, 2008
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.

theresa79's Review

November 22, 2009
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.

MsMumsie's Review

October 25, 2010
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.

Dina73's Review

May 26, 2009
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.

Raykei's Review

December 14, 2013

AltheaVet's Review

November 27, 2012
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.

countrygator's Review

December 13, 2011