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Toffee Pecan pie baked and on a wire rack

English Toffee Cheesecake Pecan Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Shelly
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: English


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!


  • 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


  1. Preheat oven to 350°F.
  2. Place your pie dough into a pie plate and crimp the edges.
  3. Sprinkle the English Toffee Bits in the bottom of the pie. Set aside.
  4. 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.
  5. Sprinkle the cream cheese mixture evenly with the pecans.
  6. In a medium bowl whisk together the Karo® Syrup, vanilla, 1/4 cup remaining sugar, and 2 remaining eggs until smooth.
  7. Pour this on top of the pecans.
  8. 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.
  9. Allow the pie to cool completely and chill for at least 2 hours.
  10. Store airtight in the refrigerator.


recipe adapted from Karo® here and here.


  • 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
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