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Vanilla Pecan Pie

Rated as 3.83 out of 5 Stars

"Cheesecake meets pecan pie in this smooth and decadent seasonal dessert."
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1 h 10 m servings 478 cals
Original recipe yields 10 servings


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  1. Preheat oven to 350 degrees F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
  2. Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
  3. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.

Nutrition Facts

Per Serving: 478 calories; 34 g fat; 40.1 g carbohydrates; 6.4 g protein; 90 mg cholesterol; 292 mg sodium. Full nutrition

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Read all reviews 5
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Delicious flavor, BUT I had a problem with the caramel layer seeping under the cream cheese layer. So it was crust, caramel, then cheesecake and the nuts on top. It still looked pretty good, b...

This recipe is great! The only changes I made were to make the cheesecake layer thicker (because for presentation I wanted a thicker layer) I doubled the cheesecake portion of the recipe. It ...

This was good, but I have to say that I was disappointed in the appearance/flavor of this...Like the other reviewer, all of the egg mixture went under the cheese layer, so the top wasn't the 'pe...

I know many were complaining of the seeping of the pecan mixture into the cheesecake. I baked for an extra 5 minutes with the cheese cake and used chopped pecans (3 cups) and had no seeping! Wor...

I doubled the cheesecake part and even let it cook a little longer to attempt to keep the pecan pie mix from seeping into the cake. It was fine when I put the pecans on top but as soon as I pour...