Pecan Cheesecake Pie

Pecan Cheesecake Pie

This recipe contains gluten free notes.


  • pastry for a 9-inch pie (GF pie crust)
  • For the cheesecake filling:
  • 8 ounces cream cheese, softened
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/4 cups chopped pecans


  1. Preheat oven to 350°. Place oven rack at lowest position.
  2. Butter bottom and sides of a deep 9-inch pie plate. Fit pie crust into pie plate.
  3. To make the cheesecake filling:
  4. Using an electric mixer on medium speed, beat cream cheese, sugar, vanilla, and salt until smooth. Pour over crust. Sprinkle pecans evenly over filling.
  5. Place pie plate on a baking sheet. Bake 50-55 minutes, or until pie is set. Cool on wire rack for about an hour. Cover and chill if not serving immediately.
  6. Pie can be kept covered and refrigerated for up to 2 days.