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Pecan Cream Cheese Pie

Pecan Cream Cheese Pie

This delicious pie has a cream cheese layer on the bottom and a pecan pie layer on top. It's absolutely decadent.
Course Dessert
Cuisine American
Keyword #pie, pecancreamcheesepie
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8
Author Mary Bostow


  • One homemade 9 inch pie crust or refrigerated prepackaged pie crust
  • One 8 ounce package cream cheese room temperature
  • 3 eggs divided
  • 3/4 cup granulated sugar divided
  • 4 teaspoons vanilla divided
  • 1/2 cup light corn syrup
  • 3 Tablespoons butter melted
  • 1/4 teaspoon salt
  • 2 cups toasted pecan pieces


  • Preheat oven to 350 degrees.
  • Place your homemade or prepackaged pie crust in a 9 inch deep dish pie plate.
  • Using a large bowl, beat the cream cheese, 1 egg, 1/4 cup sugar and 2 teaspoons vanilla together until smooth. Pour the cream cheese mixture into the bottom of the pie crust, spread out evenly, bake for 15 minutes.
  • In another large bowl, add the remaining 2 eggs and 1/2 cup sugar. Whisk together until well combined. Add the corn syrup, butter, the remaining 2 teaspoons of vanilla and salt to the bowl. Whisk until well blended together.
  • Sprinkle the toasted pecan pieces evenly over the baked cream cheese layer in the pie plate. Slowly pour the corn syrup mixture evenly over the pecans. Bake 35 - 40 minutes or until set in the middle. Cool completely. Refrigerate pie. Refrigerate any leftovers.