Pecan Cheesecake Pie

Pecan Cheesecake Pie Recipe – all my favorite flavors in one pie! A favorite for the holidays! Cream cheese, eggs, sugar, vanilla, oatmeal, pecans, corn syrup, cinnamon and pie crust. Can make a day in advance and refrigerate until ready to serve. I always have to double the recipe because everyone LOVES this delicious pie recipe!

slice of pecan pie on a plate with text overlay

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Pecan Oatmeal Cheesecake Pie Recipe

Pecan cheesecake pie is a slice of pure indulgence that tantalizes the taste buds with every bite. The creamy, velvety texture of the cheesecake layer melds seamlessly with the nutty crunch of chopped pecans and the heartiness of old-fashioned oats. The magic happens when the sweet and slightly gooey caramel filling, kissed with a hint of cinnamon, envelops the entire creation, creating a symphony of flavors. It’s a dessert that strikes the perfect balance between rich and sweet, with a touch of salty goodness. Each forkful is an exquisite journey, delivering a harmonious combination of creaminess, nuttiness, and sweet nostalgia. Whether you savor it fresh from the oven or chilled after a stint in the refrigerator, pecan cheesecake pie is a delight that’s impossible to resist, making it a true testament to the joys of homemade baking.

slice of pecan cheesecake pie on a plate with a fork

How to Make Pecan Cheesecake Pie

This dessert is super easy to make with only a few simple ingredients. In a large bowl, combine cream cheese, egg, sugar, vanilla extract, and salt. Mix with an electric mixer on medium speed until smooth. Spread cheesecake batter into the bottom of an unbaked pie crust. Sprinkle oats and pecans on top of the cream cheese mixture.

In another bowl, whisk together corn syrup, eggs, sugar, vanilla extract, salt, and ground cinnamon. Pour pecan pie filling over oats and pecans. Place pie in a preheated oven and bake until set. Cool completely on a wire rack. Store in the refrigerator for a few hours before cutting into slices.

Helpful Tips & Frequently Asked Questions

  • I use a frozen deep dish pie crust.
    • There is no need to thaw the pie crust before baking the pie.
      • You can substitute a homemade pie dough if desired. 
      • Use a 9-inch pie plate.
      • Can substitute a graham cracker crust, if desired.
  • If the pie crust starts to get too brown, cover the edges of the pie crust with aluminum foil.
  • Can I make Pecan Cheesecake Pie in advance? Yes! I actually suggest making this pie a day in advance. You really need to let it sit in the refrigerator overnight to firm up. 
  • Can I freeze Pecan Pie Cheesecake? Yes. Bake the pie and cool to room temperature. Cover the pie with plastic wrap and place in a freezer bag. Store in the freezer for up to 3 months.
  • Store leftovers in an airtight container in the fridge.
slice of pecan cheesecake pie on a plate with a fork

Pecan Pie Cheesecake for the Holidays

When it comes to serving pie, especially during the festive Thanksgiving season, there are a few delightful options to consider. First, slicing the pie into generous portions is a must, ensuring that each slice showcases the creamy cheesecake and pecan pie layer. To elevate the experience, offer your guests a choice of accompaniments. A dollop of freshly whipped cream adds a light, airy contrast to the pie’s richness, while a scoop of velvety vanilla ice cream introduces a delightful cold element that pairs beautifully with the warm, caramel notes. For a touch of indulgence, drizzle some rich caramel sauce over the top. These options allow each person to customize their slice and create a memorable dessert experience that perfectly balances the flavors and textures of this delectable pecan cheesecake pie, making it a true Thanksgiving treat to savor.

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slice of pecan pie on a plate with text overlay

Pecan Cheesecake Pie

Yield: 8 people
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Pecan Cheesecake Pie Recipe – three favorites in one pie! A favorite for the holidays! Cream cheese, eggs, sugar, vanilla, oatmeal, pecans, corn syrup, cinnamon and pie crust. Can make a day in advance and refrigerate until ready to serve. I always have to double the recipe because everyone LOVES this delicious pie recipe!

Ingredients:

  • 1 (8-oz) package cream cheese, room temperature
  • 4 large eggs divided
  • ¾ cup sugar divided
  • 2 tsp vanilla divided
  • ½ tsp salt divided
  • 1 cup old-fashioned oats uncooked
  • ½ cup chopped pecans
  • 1 cup light corn syrup
  • ½ tsp cinnamon
  • 1 (9-inch) deep dish pie crust, unbaked

Instructions:

  • Preheat oven to 425ºF. Place piecrust on rimmed baking sheet.
  • In a large bowl, combine cream cheese, 1 egg, ½ cup sugar, 1 teaspoon vanilla and ¼ teaspoon salt. Mix with an electric mixer on medium speed until smooth. Spread into bottom of unbaked pie crust.
  • Sprinkle oats and pecans on top of cream cheesemixture.
  • Whisk together corn syrup, 3 eggs, remaining sugar, 1 teaspoon vanilla, ¼ teaspoon salt and cinnamon. Pour over oats and pecans. Transfer pie to oven.
  • Bake for 15 minutes. Reduce heat to 350ºF and continue baking for 30 to 35 minutes.
  • Remove from oven and cool completely on a wire rack. Cover and refrigerate up to 2 days.

Notes:

  • I use a frozen deep dish pie crust. There is no need to thaw the pie crust before baking the pie.
    • You can substitute a homemade pie dough if desired. 
    • Use a 9-inch pie plate.
    • Can substitute a graham cracker crust, if desired.
  • If the pie crust starts to get too brown, cover the edges of the pie crust with aluminum foil.
  • Can I make Pecan Cheesecake Pie in advance? Yes! I actually suggest making this pie a day in advance. You really need to let it sit in the refrigerator overnight to firm up. 
  • Can I freeze Pecan Pie Cheesecake? Yes. Bake the pie and cool to room temperature. Cover the pie with plastic wrap and place in a freezer bag. Store in the freezer for up to 3 months.
  • Store leftovers in an airtight container in the fridge.

Steph

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slice of pecan pie on a plate with text overlay

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Comments

  1. The instructions only account for part of the sugar; should the remaining 1/4 cup be included in Step 4, or is the amount listed in the ingredients incorrect?

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