This English Toffee Cheesecake Pecan Pie combines 3 delicious desserts into one recipe! This crunchy and creamy pecan pie cheesecake is the ultimate sweet treat!
English Toffee Cheesecake Pecan Pie
I’ve partnered with Karo® Syrup for this creative and delicious recipe.
I have never been a great pie maker, and if you have been following my blog for any length of time you know this well. Of course, I attempt pie from time to time, and am never horrified at the results, but I have determined that pie making is an art. And while consuming pie is MY personal art, the making of…not so much.
But I do understand that it is pie season. Holidays mean pie. And since I have mastered Pecan Pie and Cheesecake, I decided to put a little spin on that by combining the two with this English Toffee Cheese Pecan Pie!
Pecan Pie is a classic and using Karo® Light Corn Syrup adds the exact right amount of sweetness without overpowering the key flavors, like the pecans (I prefer Fisher® Nuts) and the toffee!
How to Make The Best Pecan Pie Cheesecake
I used a store bought pie crust today, but feel free to use your own homemade crust too. 
All you do is roll your pie dough into a pie plate and top it with English toffee. You could use the chocolate coated toffee, or just the plain, it’s completely up to you!
Top that with a simple cheesecake batter…
And then of course pecans! I love using pecans by Fisher ® Nuts because they add the perfect amount of crunch to this recipe and are super tasty too!
Now, here is the magical part of this pie.
You mix up your Karo® Syrup, along with some sugar, vanilla, and eggs and pour that on top of the Pecans by Fisher ® Nuts.
As it bakes the filling sinks to the bottom UNDER the cheesecake layer. It’s so cool!
You’ll need to let this pie chill before slicing it, but oh when it’s time…
It’s as delicious as it is pretty!
I hope you enjoy this one as much as I did!
Print
English Toffee Cheesecake Pecan Pie
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: English
Description
This English Toffee Cheesecake Pecan Pie combines 3 delicious desserts into one recipe! This crunchy and creamy pecan pie cheesecake is the ultimate sweet treat!
Ingredients
- 1 (9- inch) unbaked pie crust
- 4 ounces English Toffee Bits
- 8 ounces cream cheese, room temperature
- 3 eggs, divided
- 1/2 cup granulated sugar, divided
- 5 ounces coarsely chopped Pecans by Fisher ® Nuts
- 2/3 cup Karo® Corn Syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Place your pie dough into a pie plate and crimp the edges.
- Sprinkle the English Toffee Bits in the bottom of the pie. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix together the cream cheese, 1 egg, and 1/4 cup sugar together on medium speed until smooth, scraping the sides of the bowl as necessary. Spread the cream cheese mixture on top of the toffee.
- Sprinkle the cream cheese mixture evenly with the pecans.
- In a medium bowl whisk together the Karo® Syrup, vanilla, 1/4 cup remaining sugar, and 2 remaining eggs until smooth.
- Pour this on top of the pecans.
- Bake the pie for 50 minutes or until the center is set. If necessary cover the pie crust with a pie shield, or aluminum foil to prevent burning.
- Allow the pie to cool completely and chill for at least 2 hours.
- Store airtight in the refrigerator.
Nutrition
- Serving Size:
- Calories: 378
- Sugar: 36 g
- Sodium: 155.4 mg
- Fat: 23.8 g
- Carbohydrates: 39.3 g
- Protein: 5.1 g
- Cholesterol: 84.9 mg
Keywords: pecan pie cheesecake, pecan pie cheesecake recipe, best pecan pie recipe, best cheesecake recipe, pecan cheesecake, english toffee recipe, cheesecake pie
Want To Save This Recipe?
Find more recipes like this:
I have partnered with Karo® to create this recipe. I only partner with brands that I use in my kitchen. All opinions expressed are 100% my own.
I have made it both with the chocolate and without. Both were completely phenomenal!!! I did have to do a little adjusting with the bake time and temp tho. Since the pie wasn’t setting as much as I believe it should have I ended up baking it at 350 for 50 min with the edges covered, then I turned it down to 325 and laid a sheet of foil with barely a little tent fold on top and baked for another 20 min or so. Truth be told I’m actually baking one right now.
★★★★★
So glad to hear this!!
Has anyone actually made this pie? Yes,
It looks incredible, but how does it come out?
★★★★
OMG, this looks incredible
Yum! I don’t what layer I like best!
I need to show this to Rich!! He bakes cheesecakes for all the major holidays!!
Cheesecake AND pecan pie? Seriously? Amazing!!!!
This pie is clearly a major winner! I must taste!
I have made it both with the chocolate and without. Both were completely phenomenal!!! I did have to do a little adjusting with the bake time and temp tho. Since the pie wasn’t setting as much as I believe it should have I ended up baking it at 350 for 50 min with the edges covered, then I turned it down to 325 and laid a sheet of foil with barely a little tent fold on top and baked for another 20 min or so. Truth be told I’m actually baking one right now.
★★★★★
I am so in love with this!!
Wow! This looks delicious! We are going to make this for Christmas! You call for “4 ounces cup English Toffee Bits” in the ingredients. I presume you actually mean 4 ounces in all and the cup was just a slip. I studied the Karo recipe for Toffee Pie and that seemed to be what they were saying.
ahh good catch! yep, that was a slip! Recipe fixed!
First of all, I can’t believe I didn’t have a cheesecake board on Pinterest. Secondly, I have one now and your pie is the first pin on there!