Pecan Pie Cheesecake Pie

Slice of cheesecake pie with pecan pie topping on it.

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.

Course Dessert

Cuisine American

Keyword pecan pie cheesecake pie

Prep Time 20

Cook Time 8

Chill Time 2

Total Time 2 28

Servings

Calories 635kcal

Author Jessica - Together as Family

Ingredients

No Bake Cheesecake

2 bars (8 oz each) full-fat cream cheese
1 cup powdered sugar
1/2 cup chopped pecans
2 teaspoons vanilla extract
8 ounces Cool Whip thawed
1 (6 oz) ready-to-use graham cracker crust (9-inch crust)

Pecan Pie Topping

4 tablespoons salted butter
1/2 cup packed light brown sugar
3 tablespoons heavy cream
1 cup chopped pecans
1 teaspoon vanilla extract

Instructions

Make The No Bake Cheesecake

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.
2 bars (8 oz each) full-fat cream cheese
Add in the powdered sugar, chopped pecans, and vanilla extract and mix until combined.
1 cup powdered sugar, 1/2 cup chopped pecans, 2 teaspoons vanilla extract
Fold in the Cool Whip and mix gently, using a rubber spatula, just until thoroughly combined.
8 ounces Cool Whip
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.
1 (6 oz) ready-to-use graham cracker crust

Make The Pecan Pie Topping

In a saucepan, over medium heat, add the butter and light brown sugar. Once the butter has melted and it's a smooth mixture, bring it to a low boil and cook for 2 minutes, stirring occasionally.
4 tablespoons salted butter, 1/2 cup packed light brown sugar
Remove the saucepan from the heat and stir in the heavy cream.
3 tablespoons heavy cream
Mix in the chopped pecans and vanilla extract. Let the saucepan sit at room temperature for 10 minutes.
1 cup chopped pecans, 1 teaspoon vanilla extract
Carefully spoon the pecan pie topping over top the chilled cheesecake from the fridge.
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!

Notes

Cream Cheese : I only recommend using full-fat cream cheese because it tastes the best, and has the thickest, creamiest texture compared to the lite or reduced-fat, which won't produce a thick and fluffy cheesecake because it has more water in it. I also recommend using the name brand Philadelphia cream cheese for this recipe. It makes a big difference and it's worth it!
Graham Cracker Crust : If you prefer a traditional pie crust you can use that instead. Be sure to blind-bake it and let it cool completely before adding the cheesecake filling and pecan pie topping. You could also make your own homemade graham cracker crust if wanted. If you prefer a thinner pie (not as tall and thick as the pie pictured) then use the 2 extra servings, larger graham cracker crust from the store. You will get more servings from it but the pie won't be as tall and thick.
Salted Butter : If all you have is unsalted butter, that's fine, just add a small pinch of salt in with it.
Cool Whip : Make your own whipped cream instead of using Cool Whip. Add 1.5 cups heavy whipping cream + 1/2 cup powdered sugar to a mixing bowl. Beat on low speed (increase as needed) until stiff peaks form. Use this in the cheesecake filling instead of the cool whip.

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