Wednesday, December 9, 2009

Pecan Cheesecake Pie

This pie is a great twist on the classic pecan pie. Pecan pie is Jake's absolute favorite so I wasn't sure how this twist would go over, but he loved it! So even a pecan pie purist will enjoy this dessert!


Pecan Cheesecake Pie
(Source: Southern Living, November 2007)

1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.

3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.

4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

We let it get back to room temperature before serving. It didn't last long around our house!

1 comment:

Abby said...

I've never met a cheesecake I'd turn down! I actually like it better this way; pecan pie is sooooo sweet. The cheesecake cuts that a bit!