The delicious cream cheese layer in this Cream Cheese Pecan Pie really puts it over the top!
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5 from 1 vote

Cream Cheese Pecan Pie

Prep Time15 mins
Cook Time45 mins
Total Time1 hr


  • 2 frozen deep dish pie crusts thawed

For the cream cheese layer:

  • 2 (8-ounce) packages cream cheese
  • 1 egg
  • 1 teaspoon vanilla extract

For the pecan filling:

  • 6 eggs
  • 2 cups sugar
  • 2 cups light corn syrup
  • 2 teaspoons vanilla extract
  • 2 cups coarsely chopped pecans


  • Preheat the oven to 350°F.
  • With a hand mixer or in a stand mixer, mix together the cream cheese, egg, and vanilla until smooth. Divide the mixture evenly between the two pie crusts and spread it into the bottom of the crust.
  • To make the pecan filling, beat the eggs with a mixer until well blended. Add the sugar, corn syrup, vanilla and chopped pecans and stir until well combined. Divide the mixture between the two pie crusts, being cautious that all the pecans don't end up in one pie, and pour it over the cream cheese layer. Place on a rimmed baking sheet (in case of spills) and bake for 45 to 55 minutes or until the pies are firm, golden brown, and nearly set - there will still be a little jiggly in the middle. Cool completely before serving. Store in the refrigerator.


This recipe can easily be halved. When making the cream cheese layer, simply beat the one egg in a separate bowl and only add about half of it. The rest should be self explanatory.