Pecan Cream Cheese Pie

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Pecan Cream Cheese Pie

This rich Pecan Cream Cheese Pie combines a buttery crust, a smooth cheesecake-style filling, and a sweet, crunchy pecan topping. It’s a comforting homemade dessert from deesviral that works beautifully for holidays, family dinners, or whenever you want something extra special.

Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cream Cheese Filling

16 oz (450 g) cream cheese, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream
2 tablespoons all-purpose flour
Pinch of salt

For the Pecan Topping

1 cup pecans, roughly chopped
1/3 cup packed brown sugar
3 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of salt

For Serving

Whipped cream, optional
Extra pecans, optional

Preparation Steps

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly moistened.
3. Press the mixture firmly into the bottom and slightly up the sides of the prepared pie dish. Bake for 8–10 minutes, then remove from the oven and allow it to cool slightly.
4. Reduce the oven temperature to 325°F (165°C).
5. In a large mixing bowl, beat the softened cream cheese until completely smooth. Add the sugar and continue mixing until creamy and well combined.
6. Add the eggs one at a time, mixing on low speed after each addition. Stir in the vanilla, sour cream, flour, and salt. Mix just until smooth without overbeating.
7. Pour the cream cheese filling over the prepared crust and smooth the surface with a spatula.
8. In a separate bowl, combine the chopped pecans, brown sugar, melted butter, cinnamon, vanilla, and a small pinch of salt. Stir until the pecans are evenly coated.
9. Carefully scatter the pecan mixture over the cream cheese filling.
10. Bake for approximately 45–55 minutes. The edges should look set while the center still has a slight jiggle when gently moved.
11. Turn off the oven, crack the door open, and allow the pie to rest inside for about 20 minutes. This gradual cooling helps keep the filling smooth.
12. Remove the pie and cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, before slicing.

Serving Suggestions

Serve the pie chilled or let individual slices sit at room temperature for 10–15 minutes before serving. Add a generous swirl of whipped cream and a few extra toasted pecans for a bakery-style finish.

Storage

Cover the pie tightly and refrigerate for up to 4 days. For the cleanest slices, keep it chilled and wipe the knife between each cut.

Creamy, buttery, and filled with toasted pecan flavor, this Pecan Cream Cheese Pie is the kind of home-style dessert that tastes even better after a night in the refrigerator.