Caramel Pecan Cheesecake Pie
This Caramel Pecan Cheesecake Pie is what happens when two holiday icons team up — the silky richness of cheesecake meets the sweet, gooey charm of Southern pecan pie, all baked in a flaky crust. It’s elegant enough for Thanksgiving or Christmas, but easy enough to pull off on a weekend when you just want something outrageous and impressive.
You get three layers of goodness in every slice: a buttery pie crust, a smooth vanilla cheesecake base, and a glossy pecan topping that bakes into a caramel-like layer. That contrast — creamy underneath, crackly and nutty on top — is what makes this pie unforgettable. Slice it cold so it holds its shape, and serve it with coffee or whipped cream to really seal the deal.
What You Need to Make This Pie
- Pie crust – A 9-inch unbaked crust, homemade or store-bought, to hold all the filling.
- Cream cheese – Softened, for the cheesecake layer that sits at the bottom.
- Granulated sugar – Sweetens the cheesecake base.
- Egg and vanilla – Help the cheesecake set and add flavor.
- Eggs for the pecan layer – Bind the top layer like a traditional pecan pie.
- Light corn syrup – Gives the pecan topping that glossy, gooey texture.
- Brown sugar – Adds caramel depth and pairs perfectly with pecans.
- Salt and vanilla – Balance the sweetness.
- Chopped pecans – Toasted if you want extra flavor and crunch.
Step-by-Step Caramel Pecan Cheesecake Pie
STEP 1 – Prep the Crust
Preheat your oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie dish, crimping or fluting the edges as you like. Set it aside while you make the fillings.
STEP 2 – Make the Cheesecake Layer
In a medium bowl, beat the softened cream cheese and granulated sugar together until completely smooth and creamy. Add the egg and vanilla and beat again until the mixture is silky with no lumps. Pour this cheesecake layer into the bottom of the prepared crust, spreading it into an even layer. This will be the creamy base under the pecan topping.
STEP 3 – Mix the Pecan Topping
In a separate bowl, whisk together the eggs, light corn syrup, brown sugar, salt, and vanilla until everything looks smooth and well combined. Stir in the chopped pecans so they’re coated in the syrupy mixture. This is the part that will bake into that caramel-like, glossy top.
STEP 4 – Assemble Carefully
Spoon the pecan mixture gently over the cheesecake layer. Don’t dump it in one spot or it can disturb the cheesecake base. Work slowly, spreading it out so the nuts are evenly distributed and the two layers stay separate.
STEP 5 – Bake Until Set
Place the pie on a baking sheet to catch any drips and bake for 50–55 minutes, or until the center is set and the top is golden and puffed. If the crust edges start browning too quickly, cover them loosely with foil for the last part of baking. The pie will still jiggle slightly in the center when you take it out — that’s okay, it firms up as it cools.
STEP 6 – Cool and Chill
Let the pie cool completely on a wire rack, then refrigerate for at least 4 hours or overnight. Chilling helps the cheesecake layer set and makes the pie much easier to slice into neat wedges. Serve cold.
Can I Use a Graham Cracker Crust Instead?
You can, but a traditional pie crust holds up better to the long bake time and liquidy pecan topping. If you really love graham cracker crusts, blind-bake it first and watch the edges closely so they don’t overbrown.
Do I Have to Toast the Pecans?
It’s optional, but toasting the pecans first gives the pie a deeper, nuttier flavor. Just spread them on a baking sheet and toast at 350°F (175°C) for about 5–7 minutes, then let them cool before stirring into the filling.
Why Does the Pie Need to Chill?
Because this is a layered pie with a cheesecake base, chilling helps it set fully so it slices cleanly. If you try to cut it while warm, the filling can ooze and the layers won’t look distinct. Cold slices are neat, creamy, and hold their shape.
Can I Make This Ahead?
Yes — in fact, this is a great make-ahead dessert. Bake it the day before, chill overnight, and keep it covered in the refrigerator until serving. The flavors actually improve as it sits.
Helpful Tips
- Use room-temperature cream cheese so the cheesecake layer is smooth.
- Don’t skip the baking sheet — pecan mixtures can bubble.
- Chill before slicing for those clean, bakery-style wedges.
Serving Ideas for Caramel Pecan Cheesecake Pie
Serve cold with lightly sweetened whipped cream, vanilla ice cream, or even a drizzle of warm caramel if you want to lean into the sweetness. It’s perfect for holidays, potlucks, and Sunday dinners when you want something showy but not complicated.
Storage & Reheating
Store leftovers covered in the refrigerator for up to 4 days. This pie is best served chilled, so no need to reheat — just slice and serve straight from the fridge. You can also freeze individual slices, tightly wrapped, for up to 2 months and thaw in the fridge before serving.
Caramel Pecan Cheesecake Pie
Ingredients
Pastry Base:
- 1 standard 9-inch pastry shell unbaked (store-bought or homemade variety)
Cheesecake Filling:
- 8 ounces full-fat cream cheese brought to room temperature
- 1 large egg
- ½ cup white granulated sugar
- ½ teaspoon pure vanilla essence
Nut-Caramel Topping:
- 1¼ cups pecans roughly chopped (toasting optional for enhanced flavor)
- ½ cup corn syrup light variety
- 3 whole eggs
- ½ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- ½ cup firmly packed light brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a 9-inch pie plate with the pastry dough, pressing gently into the edges. Flute or crimp the perimeter as desired. Set aside.
- In a mixing bowl, blend the softened cream cheese and granulated sugar until completely smooth and lump-free. Add the egg and vanilla extract, mixing until fully incorporated and creamy. Pour this mixture evenly into the pie shell, smoothing the surface.
- In a separate bowl, vigorously whisk the eggs, corn syrup, brown sugar, salt, and vanilla until the mixture is homogenous and glossy. Fold in the chopped pecans until evenly distributed.
- Gently spoon the pecan mixture over the cheesecake layer, distributing it gradually to prevent disrupting the base layer.
- Place the pie on a rimmed baking tray to catch any overflow. Bake for 50 to 55 minutes, or until the center is firm to the touch and the surface has developed a golden hue. If the crust edges begin to over-brown, tent with aluminum foil.
- Allow the baked pie to cool on a wire rack until it reaches room temperature. Then, transfer to the refrigerator and chill for a minimum of 4 hours or preferably overnight to achieve clean slices and optimal texture.