Easy Pecan Pie Cheesecake Pie (No Bake Cheesecake)

Pecan Pie Cheesecake Pie has a sweet and gooey pecan pie filling on top of a thick and creamy no bake cheesecake layer. Simple to make with a prepared and ready-to-use graham cracker crust, a no bake cheesecake filling, and an easy homemade pecan pie topping.

For a creamy version of classic pecan pie be sure and try this incredible Pecan Cream Pie – complete with a traditional pie crust and filled with a sweet, fluffy, creamy pecan pie filling. 

Easy Pecan Pie Cheesecake Pie (With A No Bake Cheesecake Filling)

You are going to love this pecan pie cheesecake recipe because there is no springform pan or water bath needed! No need to spend hours making a cheesecake, when you can make this basically no-bake version of traditional pecan pie + cheesecake.

It starts with a store-bought, ready to use graham cracker crust. A creamy no bake cheesecake layer gets topped with a deliciously gooey and sweet pecan pie topping. Two fabulous desserts in one simple, easy to make dessert.

This delicious dessert combines two of the best holiday desserts in one! Classic pecan pie with that rich pecan pie filling and the Perfect Cheesecake with a creamy cheesecake batter filling using full fat, rich, and creamy cream cheese. 

There are two different mixtures needed to make this cheesecake pie. Simple ingredients and most the ingredients are the same between the two, so it’s not hard to make in your own kitchen.

Ingredients Needed

Creamy Cheesecake Ingredients

1. Full-Fat Cream Cheese
2. Powdered Sugar
3. Chopped Pecans
4. Vanilla Extract
5. Cool Whip
6. Ready-to-Use Graham Cracker Crust : This is the pre-made graham cracker crust that is sold in the baking aisle. It’s a 9-inch crust that comes in a 6 ounce size. Do not use the larger 2 extra servings sized crust, unless you prefer a thinner pie that will feed more people. You could also make a homemade graham cracker crust using graham cracker crumbs, butter, and sugar. Use your favorite recipe if making a homemade crust. 

Pecan Pie Topping Ingredients

1. Light Brown Sugar
2. Salted Butter
3. Heavy Cream
4. Chopped Pecans
5. Vanilla Extract

How To Make Pecan Pie Cheesecake (Printable Recipe Card) 

Make The No Bake Cheesecake Filling : In the bowl of a stand mixer, or use a large bowl with an electric mixer, beat the cream cheese until it is light and fluffy; about 1-2 minutes. 

Add in the powdered sugar, chopped pecans, and vanilla extract and mix until combined. 

Fold in the Cool Whip and mix gently, using a rubber spatula, just until thoroughly combined. 

Spread the cheesecake mixture out evenly into the prepared, ready to use 9-inch graham cracker crust. Cover the pie with the enclosed plastic lid (from the crust) and refrigerate for at least 1 hour, or up to overnight. 

Make The Pecan Pie Topping : In a saucepan, over medium heat, add the light brown sugar and butter. Once the butter has melted and it’s a smooth mixture, bring it to a simmer (low boil) and cook for 2 minutes, stirring occasionally. 

Remove the saucepan from the heat and stir in the heavy cream. 

Mix in the chopped pecans and vanilla extract. Let the saucepan sit at room temperature for 5-10 minutes.

Carefully spoon the pecan pie topping over top the chilled cheesecake from the fridge.

Refrigerate & Serve : Put the plastic lid back on and refrigerate for at least 1 hour before serving. 

Cut into slices and serve the pecan pie cheesecake pie chilled. Enjoy!

How To Store Leftover Pecan Cheesecake Pie

The cheesecake pie with pecan pie topping should be stored covered, in the refrigerator, for up to 3-4 days. The pie should not be left out for longer than 1-2 hours at room temperature, it’s best served chilled from the fridge, as it will soften while out at room temperature. 

You can also transfer individual slices to an airtight container for storage in the fridge. I just leave the cheesecake pie inside the aluminum pie tin (from the store-bought crust) and store it with the plastic lid on. 

Recipe FAQs

My Cheesecake Filling Mixture Is Lumpy. How Can I Fix It?

If your cheesecake filling is lumpy, it could be two things. The first thing to note is that your cream cheese may have not been softened or at room temperature. If this is the case, and you haven’t yet added the Cool Whip, let the bowl with the cream cheese batter in it sit at room temperature for up to 1 hour. Try beating it again to see if you can smooth out the batter. 

The second reason could be that your powdered sugar has clumped together and is not blending out. For this, try to take a spatula and press it out against the sides of the bowl. You can also prevent this by sifting the powdered sugar before adding it into the cheesecake batter. 

How Can I Get Clean-Cut, Presentable Slices?

The easiest way to achieve clean-cut, presentable slices, is to chill the pie as recommended before slicing. The cheesecake filling and topping need time to set completely before being cut. If you cut it too early, you will have a messier cut, and the layers may fall out in the pie pan and no longer resemble a pie. Once the pie has chilled, slice it with a sharp knife, and for the cleanest cuts wipe the blade between each cut. 

Should I Add Any Garnishes When Serving?

I serve this cheesecake pie as is, because with the cheesecake + the gooey caramel pecan pie toppings, it is a sweet, delicious, and rich dessert. If wanted, a drizzle of caramel sauce over top each slice would be a good addition. You could also go all out and serve each slice with a scoop of vanilla ice cream.

Can I Make It Ahead of Time?

Yes you can! Because the cheesecake filling is no bake, you can prepare the cheesecake layer the night before and refrigerate overnight. I actually prefer doing this because it really allows time for the cheesecake layer to set and firm up nicely. The next morning or afternoon, prepare the pecan pie filling and top the cheesecake with it. You can now refrigerate it for at least 1 hour, or up to overnight is just fine too. I always say that the longer the chill time, the better the pie. All the flavors meld together nicely, it sets up thick and creamy, and the pie is very chilled.