English Toffee Cheesecake Pecan Pie

This English toffee cheesecake pecan pie is the best of three desserts baked into one! It’s an easy pie recipe with a gooey English toffee layer, creamy cheesecake filling, and a crunchy pecan pie topping.

This recipe is the pie version of my favorite pecan pie cheesecake. Just add a scoop of ice cream or a drizzle of caramel sauce when serving!

Why I Love This Cheesecake Pecan Pie Recipe

As someone who’s never quite mastered the art of traditional pie making, this English toffee cheesecake pecan pie is my kind of dessert. It’s baked in a pie crust, with rich and creamy cheesecake filling and a gooey toffee layer, complete with a crispy pecan pie topping. Yes, this cheesecake-meets-pecan-pie is as insanely decadent as it sounds! Here’s why you need to make it:

• As delicious as it is pretty. At first glance, this looks like a perfect pecan pie. But the cheesecake and toffee underneath take it to a whole other level. This cheesecake pecan pie looks amazing at the dessert table, and the flavor is just the best.
• Creamy, crunchy layers. The syrupy topping sinks to the bottom as the pie bakes, becoming one with the toffee bits. The result is an ooey-gooey, melty toffee base with a glorious cheesecake layer and caramelized nuts overtop. Magic!
• Only 8 ingredients. Yes, all those layers of flavor, and you can count the ingredients on two hands. This pie recipe uses pantry staples and comes together quickly. It’s especially perfect as a last-minute dessert for the holidays.

Ingredients You’ll Need

Below are some notes on the important ingredients you’ll need to make three desserts in one. Scroll to the recipe card for a printable list with the full amounts.

• Pie Crust – I use my homemade pie crust recipe. You can also use a store-bought refrigerated pie crust.
• Toffee Bits – You’ll find English toffee bits in the baking aisle in most major supermarkets. There’s little difference between English toffee bits and regular toffee bits when it comes to baking chips. You could even use chocolate-coated toffee, it’s up to you.
• Cream Cheese – Bring the cream cheese to room temperature before you start. For the creamiest cheesecake layer, make sure to use full-fat cream cheese.
• Eggs – You’ll need an egg for the cheesecake and another 2 eggs for the pecan pie topping.
• Sugar – Granulated sugar is fine, or you can use light brown sugar.
• Pecans – Coarsely chopped raw pecans are best. I’ve always loved the pecans from Fisher® Nuts that come already chopped.
• Corn Syrup – My favorite is the light corn syrup from Karo® Syrup, as it’s sweet without overpowering the other flavors. 
• Vanilla – Be sure to use real vanilla extract, not artificial.

How to Make an English Toffee Cheesecake Pecan Pie

I love this dessert because even if you’re new to baking, it’s easy to make. A store-bought pie crust works perfectly if you’re not up to the task of making one from scratch. Meanwhile, the cheesecake portion is super forgiving since most of it’s covered with toasty pecans. Follow these steps and scroll to the recipe card for printable instructions.

• Prepare the toffee layer. Start by rolling the pie dough into a pie plate. Spread the English toffee bits into the bottom of the crust.
• Add the cheesecake batter. Next, beat cream cheese with an egg and sugar. Spread that over the toffee.

• Add the topping. Sprinkle pecans evenly over the cheesecake. Now, for some baking magic: mix corn syrup with sugar, vanilla, and eggs. Pour the topping over the pecans. The syrup sinks below the cheesecake as it bakes. How cool?!
• Bake! Bake the cheesecake pecan pie for 50 minutes at 350ºF. Afterward, let the pie cool to room temperature and pop it in the fridge for a couple of hours so that it can set before slicing.

Recipe Tips and Variations

• Avoid burning. If you notice that the top of the pie is browning too fast in the oven, use a pie shield or foil to cover the crust while the pie finishes baking.
• Chill the pie. Don’t skip this step! Let the baked cheesecake pecan pie cool to room temperature on the countertop and then move it to the fridge. I usually leave it to chill for at least 2 hours, for firm slices.
• Different cheesecake. The cheesecake layer can be just about any flavor you’d like. Make chocolate cheesecake batter or try a variation with pumpkin cheesecake in the fall. Keep in mind that different cheesecake recipes may have different baking times.
• Use chocolate chips instead. In place of toffee bits, fill the bottom of the pie with chocolate chips, butterscotch chips, or chopped chocolate instead.
• Different crust. Instead of a classic flaky crust, make this recipe with a homemade Graham cracker crust.

Serving Suggestions

A slice of Engish toffee cheesecake pecan pie is pretty much heaven on its own, but you can always top things off with a drizzle of fudge sauce. Or, borrow the sweet-salty butterscotch sauce from my brown sugar pound cake! To really take it over the top, serve slices with a side of homemade ice cream.

How to Store

• Refrigerate. Be sure to keep this cheesecake pecan pie refrigerated airtight. Properly stored, it’ll last for 4-5 days in the fridge.
• Freeze. For longer storage, you can freeze your cheesecake pie for up to 1 month. Wrap the pie plate in a double layer of plastic wrap or foil to protect against freezer burn. Defrost the pie in the fridge before serving.

More Pecan Recipes

• Maple Pecan Tart
• Pecan Pie Bars
• Pecan Pie Brownies
• Caramel Pecan Coffee Cake
• Chocolate Pecan Pie

Print